Aw, carrot cake is one of my favorite spring desserts! This recipe from my grandma is so kid friendly. No nuts or fruit, just thinly shredded carrots, delicious spices, and a thick layer of cream cheese frosting. It's so moist and tender and will be a hit with whomever you share it. Let's start thinking about spring!
Carrot Cake
An 8x8-inch cake
2 eggs
1/2 cup oil
2 cups finely grated carrots
1 cup gluten free 1:1 flour (Bob's Red Mill 1:1)
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
FROSTING:
4 oz. cream cheese, softened
1/4 cup butter, softened
1 3/4 cups powdered sugar
2 teaspoons vanilla
In a mixing bowl, beat together eggs, oil, and carrots. Add the dry ingredients and mix well. Pour into a greased 8x8-inch baking pan and bake at 350° F for 40-45 minutes, or until set in the middle. For frosting, beat together cream cheese and butter. Add the powdered sugar and vanilla and beat until smooth. Frost cooled cake.
I love a good carrot cake. In my opinion, what makes a good carrot cake is a moist cake with lots of flavor, and cream cheese frosting. I've loved cakes that included nuts, but this is simple and liked by all. My grandma doubled the cake recipe and made a 9x13 cake, then frosted with the same amount of frosting as above. I like a good thick layer of frosting, so I would also double this frosting if you made a bigger cake.
It's so amazing how carrots add such a sweetness to desserts. I love carrots in all their forms: raw, roasted, steamed, air-fried, and in desserts. It's fun to tell your kiddos AFTER they eat their cake that they ate carrots! Enjoy this sweet recipe. It's a keeper for sure.
Recipe adapted from a recipe by my Grandma Carol Preece
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