My friend Rachel and I decided to bake this classic carrot cake together one Saturday afternoon. This is an one layer lightly-spiced carrot cake topped with a thick layer of creamy cinnamon cream cheese frosting. This cake is perfect to bake with Easter around the corner.
Here are my Notes:
1)We added shredded coconut to the cake batter and sprinkled toasted pecans on top but it’s totally optional.
Carrot Cake with Cinnamon Cream Cheese Frosting
Yields: 8 generous squares
Prep Time: 15 minutes
Cook Time: 25 minutes
1cup self-rising flour
pinch of salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/2 cup vegetable oil
2 medium carrots, peeled and finely grated
1/2 cup shredded coconut
1 teaspoon vanilla
Prepare an 8-inch square cake pan with parchment paper and non-stick cooking spray. Preheat oven to 350 degrees.
Sift flour, salt, and ground cinnamon into a large mixing bowl and stir in brown sugar. Add eggs and oil to the dry ingredients and mix well. Stir in grated carrot, coconut and vanilla.
Pour batter into prepared pan and bake in preheated oven for 25 minutes or until toothpick inserted into center comes out clean. Let cake cool completely in pan.
4 Tablespoons butter,softened
3 Tablespoons cream cheese,softened
1 cup powdered sugar, sifted
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup toasted pecans
While cake is cooling, make the frosting. In a medium mixing bowl beat butter, cream cheese, and powdered sugar. Add cinnamon and vanilla, beat until fluffy and creamy.
Turn out cooled cake and frost with cream cheese frosting. Cut into 8 equal squares, top each square with toasted pecans. Enjoy !