Tim's favorite dessert is Carrot Cake so I had to figure out a way to make it and not be such a big pan. We love it but DON'T need such a huge pan. So if you are looking for a cake recipe that doesn't make a large batch then this is it!!
Ingredients:
2 Eggs, at room temperature
3/4 cup oil
1/2 cup Brown Sugar
1/2 cup White Sugar
1 tsp Vanilla
1 cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
Frosting:
8 oz Cream Cheese, softened to room temperature
1 stick of butter softened to room temperature
1 tsp Vanilla
3-1/2 cups Powdered Sugar
Pinch of salt
*Milk if needed
- Preheat oven to 350 degrees. Grease and flour 8" x 8" pan and set aside.
- Peel and grate carrots, and set aside. I use a food processor to grate mine fast but you can use a box grater as well. Note: Use freshly grated carrots. Store-bought pre-grated carrots are too dry.
- In a large bowl, beat together eggs, oil, sugars, and vanilla extract by hand with a large whisk.
- In a separate bowl, mix together flour, baking powder, baking soda, salt and spices. Stir the dry ingredients into the egg mixture until blended with a wooden spoon.
- Fold in the carrots and spoon into the cake pan.
- Bake in preheated oven for 35-40 minutes Cake is done when a toothpick inserted in the center comes out clean. Let cool before frosting.
- Make the Frosting: Beat butter and cream cheese until light and fluffy. Slowly mix in powdered sugar, salt, and vanilla extract until smooth. *You can add milk if it is too thick.
- Frost the Cake with the frosting. If desired, add chopped pecans to the frosting.
- Refrigerate until ready to serve.
