Lovely traditional carrot cake with cream cheese icing, perfect for the whole family
Kid Approved,  Sweet Treats

Carrot cake with cream cheese icing

As we are all now (or should be) well into social distancing practices, I have more time to cook and photograph recipes.  And, I imagine many more people will be cooking and baking at home so, hopefully the recipes I will be posting will make your life a little bit easier, a little bit more fun and a whole lot more flavourful!

First up this beautiful carrot cake – who doesn’t love a good carrot cake?  Unless you put raisins in it, then you’ve lost me.  I like straight up plain ‘ol carrot cake.  The raisins, pineapple, nuts and other additions totally don’t do it for me; but that’s just me – if you love ’em, toss ’em in.

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INGREDIENTS

CAKE

  • 3/4 cup butter (you can substitute coconut oil)
  • 2/3 cup raw sugar
  • 1 tbsp molasses (*optional)
  • 1 tsp vanilla
  • 3 eggs
  • 1/3 cup greek yogurt
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 2 cups finely grated carrots (if you like a chunkier bread, use the larger cheese grate size)

ICING

  • 1 cup cream cheese (8 oz. block), room temperature
  • 2 cups powdered sugar
  • 1/4 cup butter, room temperature
  • Juice from one fresh lemon
  • 1 tsp vanilla
  • 1/2  tsp cinnamon

*Special Note: The molasses is optional, I love the depth of flavor it adds to the recipe.

DIRECTIONS

  1. Preheat oven to 350F and grease a 8″ x 8″ brownie pan. ( I used two 9″ x 5″ pans because it’s what I had available at the moment – but normally I use and 8″ x 8″).
  2. In a small bowl combine all the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and cardamom) and set aside.
  3. In a large bowl cream together butter and raw sugar, once smooth, add eggs, one at a time.  Then add molasses if you choose to and vanilla. Lastly, add greek yogurt.
  4. Slowly add the dry mix a little at a time, mixing until well combined.
  5. Add grated carrots and mix until combined.
  6. Scoop batter into the pan and bake for approximately 30-34 min. or until a toothpick inserted into the middle of the cake comes out clean.
  7. In the meantime, in a large bowl beat cream cheese, powederd sugar, butter, lemon, vanilla and cinnamon together.
  8. Let cake cool and remove from pan.
  9. Once cake has cooled, cut the cake in half horizontally and flip the top half off.  Spread cream cheese icing on the bottom half and replace the top.  Then spread the rest of the icing over the top layer.
  10. Top with crumbled pecans or walnuts if you like, cut and serve.

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If you love cream cheese icing as much as I do, you can also try this maple cream cheese icing for a change – it is delicious!

Next recipe will be one of my NEW carrot soups and then the super moist, best banana bread ever.

Till the next recipe,

 

Kristen xo

 

10 Comments

  • Sean@Diversivore

    I was JUST thinking about what to do with a big bag of carrots. How fortunate to bump into this recipe! I do love a good carrot cake, and this one looks perfect (also, big yes to the cream cheese frosting – carrot cake just doesn’t feel the same without it). The maple frosting idea sounds like an amazing idea too – I feel like the flavour would play really nicely with the carrots. thanks for sharing, and here’s hoping all the social distancing ends soon that I don’t end up eating the whole cake by myself. Lol.

    • kmysweetmess

      So glad i could help! I’m with you – cream cheese is the way to go for sure! Cheers to you, hope you are all safe and healthy right now, baking up a storm!

  • sugarlovespices

    Love the look of this carrot cake! And with the maple cream cheese icing it gets even better! I just find carrot cakes irresistible!

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