Ingredients:
2c flour
2c sugar
1 tsp soda
3 cups grated carrots
1 tsp cinnamon
4 eggs
1 cup plus 1 TB vegetable oil
1 tsp salt (I only used about 3/4 tsp sea salt)
(I also added a tiny bit of vanilla)
(Also I added 1/2 c raisins…but probably could have been 3/4 – 1 cup)

How to make it:
Preheat oven to 350 degrees
Sift together flour, sugar, soda, and salt.
Beat in oil and eggs. ( I just did it by hand)
Mix carrots and cinnamon together in a separate bowl.
Put cinnamon carrots in batter.
At this time you fold in raisins and nuts if you choose.
Bake in 9X13 pan for 25-30 minutes or until toothpick in center comes out clean.
(I only had muffin tins and an 11X7 pan. So I made 2 muffins and put the rest in the 11X7 which took about 45 min.) Timing will be different for everyone, but just test with a toothpick.

Frosting Ingredients
4 oz softened cream cheese
4 oz butter softened (1/2 stick or 4 TB)
2 – 3 cups powdered sugar
1-2 TB milk
1-2 TB vanilla
(I added 1 cup chopped pecans)

How to make it:
Cream butter and cream cheese
Add powdered sugar 1/2 cup at a time until desired consistency is reached.
(You may not use all of the powdered sugar.)
Add liquids.
Adjust with liquids and powdered sugar alternating if necessary.
Frost cake when cake is completely cooled.
Top frosting with chopped nuts if desired.
Store cake covered in fridge.

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