Carrot cake is my favorite kind of cake, probably because of the frosting. Over the last few years, I have found some great homemade carrot cake recipes. The only problem is grating the carrots. It is a ton of work and takes a lot of time. So I came across this recipe that uses baby food carrots. It makes a dense, moist cake. I also add mini chocolate chips (a tip from my mother in law) to make the cake even better. And the cream cheese frosting is perfect!
Ingredients – 4 eggs, 1 1/2 cups oil, 2 cups sugar, 2 cups flour, 1 tsp connamon, 1 tsp salt, 1 tsp baking soda, 12 oz baby food carrots, 1 cup mini chocolate chips.
(You can also add some a can of drained pineapple, 1 cup of walnuts, and/or 1 cup of coconut, when you mix in the mini chipa)
Preheat oven to 350. Mix eggs, sugar, oil and flour. Add cinnamon, salt, baking sof a and baby food carrots. Fold in chips. Pour batter into a pan that has been sprayed with baking spray. For a bundt pan, bake 40 to 50 minutes. Two 8 or 9 inch round cake pans, bake 20 to 30 minutes. For a 9×13 rectangular pan, bake 20 to 30 minutes. Your cake is done when a toothpick inserted comes put basically with just a few crumbs. Let cool completely.
Frosting – 8 oz cream cheese (softened), 1 3/4 cups butter (softened) 4 to 5 cups powdered sugar, 2 tsp vanilla, milk or heavy cream.
Cream butter and cream cheese for 5 minutes. Slowly mix in powdered sugar. Add cream or milk (1 to 2 tba at a time) to thin out frosting as much as you would like. Stir in vanilla.
This makes a decent amount of frosting. I used all of it. But, if you don’t want a lot of frosting, you can save some and use it for whoopie pies or some other treat. (Don’t worry of your don’t like a lot of frosting, we can still be friends)
This guy looooooves frosting!