Carrot cake

Made it first time and wasn't expecting too much. But it was super delish! And healthy, I guess because it has a whole POUND of carrots in it! It's sweet, but at the same time, it's a way to trick your kids into eating vegetables. ;-)

Here is the recipe



2 1/2 C. all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
4 large eggs, room temp
1 1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 1/2 C. veg oil
1 lb. carrots, peeled and grated (tiny tiny!)

Adjust oven rack to middle position and heat the oven to 350. Lightly coat a 9 by 13 cake pan with veg oil spray.  Whisk the flour, baking soda, spices, and salt together in a large bowl and set aside. Whisk the eggs and sugars together in a large bowl until frothy and the sugar is mostly dissolved, about 2 mins. While whisking, slowly add the oil until the mixture is thoroughly combined, about 1 min. Whisk in the flour mixture til no streaks remain. Stir in the carrots. Pour the batter into the prepared pan. Bake until center of cake is done, 40-50 minutes, rotating the pan halfway through baking. Let cake cool in pan on wire rack about two hours.


 Cream Cheese Frosting8 oz. cream cheese, softened
5 T. unsalted butter, softened
1 T. sour cream
1/2 tsp. vanilla extract
1 1/4 C. powdered sugar

Mix the cream cheese, butter, sour cream and vanilla with an electric mixer til combined. Add the powdered sugar and mix til smooth.
Or you can use this

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