*This post originally appeared in March 2020. Everything is the same, I have just updated the recipe card.
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 them, toss ’em in.
- 3/4 cup butter, room temperature
- 2/3 cup light brown sugar
- 1 tbsp molasses (*optional)
- 1 tsp vanilla
- 3 eggs, room temperature
- 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)
- 1, 8 oz. block of cream cheese, room temperature
- 2 cups powdered (confectioners) sugar
- 1/4 cup butter, room temperature
- Juice from one fresh lemon
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Preheat oven to 350F and grease and line a 8 x 8 brownie pan with parchment paper. (I used two 9 x 5 loaf pans because that's what I had available, but normally I use a square brownie pan).
- In a small bowl combine all the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and cardamom) and set aside.
- In a large bowl cream together butter and sugar, once smooth, add eggs, one at a time. Then add molasses if you choose to and vanilla. Lastly, add greek yogurt.
- Slowly add the dry mix a little at a time, mixing until well combined. Fold in grated carrots.
- 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.
- In the meantime, in a large bowl beat cream cheese, powdered sugar, butter, lemon, vanilla and cinnamon together.
- Let cake cool and remove from pan.
- 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.
- Top with crumbled pecans or walnuts if you like, cut and serve.
*The molasses is optional, I love the depth of flavour it adds to the recipe.
Nutrition Information:Yield: 16 Serving Size: 1 piece
Amount Per Serving: Calories: 302Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 340mgCarbohydrates: 30gFiber: 1gSugar: 15gProtein: 5g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
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!
And if you try this out, please let me know what you think. You can comment here, or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you love this recipe as much as I do, please Pin it and/or share it on Facebook for others to see.
If you’re looking for more cake recipes here’s a few more you might enjoy:
Till the next recipe,