Happy Wednesday, we’re staying on the holiday baking wagon. Around here we love any and every reason to sneak a few sweets, and what a better reason than the Christmas season. We have a couple of staples cookies we make every year around this time, but I love to try new recipes and different variations of holiday treats.
Anything that has cinnamon or nutmeg is a winner in our book. There’s just something about a warm slice of spiced cake and a cup of coffee. I love gifting baked goods, they make nice hostess gifts and are great to pass out to neighbors. I typically make an assortment of treats and pack a baggie full of miscellaneous items.
If I plan on handing out cakes or breads I usually bake them in mini loaf pans, that way they are easier to pack and send. In the past when I have handed out items with icing on them, I will leave the icing in a separate container that way it doesn’t get all over.
To start the carrot cake, grease an 8×4 inch loaf pan and preheat the oven to 350 degrees F. In a medium sized mixing bowl combine the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder, mix to combine. In a large mixing bowl combine the white and brown sugar, with the vanilla and eggs, whisk to combine. While whisking drizzle in the oil and whisk until fully incorporated.
Combine the wet and dry ingredients, mix until combined. Using a box grater or a food processor grate the carrots, gently fold the grated carrots into the cake batter. Pour the mixture into the prepared loaf pan and bake 50-60 minutes until a toothpick inserted comes out clean.
While the cake is baking make the icing, in the bowl of a stand mixer combine the cream cheese, powdered sugar, vanilla extract and a little milk. Mix until combined. I wanted my icing to be more pour able, so I added more milk, I you want it to be a thicker frosting add less milk.
Once the cake is done baking allow to cool before icing. Once cooled pour or spread the icing over the top, slice to serve and enjoy! Cake can be kept in an airtight container for up to a week.
Ingredients
- 1 1/4 cups Flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Salt
- 1/2 cup White sugar
- 3/4 cup Brown sugar, packed
- 3 Large carrots, grated
- 2 Eggs
- 3/4 cup Oil
Cream Cheese Frosting
- 6 oz Cream cheese
- 1/2 cup Powdered Sugar
- 1/4 cup Milk
- 1 tsp Vanilla Extract
Instructions
- Grease a 8x4 loaf pan, set aside. Preheat oven to 350 degrees F.
- In a medium sized mixing bowl combine the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder, mix to combine. In a large mixing bowl combine the white and brown sugar, with the vanilla and eggs, whisk to combine. While whisking drizzle in the oil and whisk until fully incorporated.
- Combine the wet and dry ingredients, mix until combined. Using a box grater or a food processor grate the carrots, gently fold the grated carrots into the cake batter. Pour the mixture into the prepared loaf pan and bake 50-60 minutes until a toothpick inserted comes out clean.
- While the cake is baking make the icing, in the bowl of a stand mixer combine the cream cheese, powdered sugar, vanilla extract and a little milk. Mix until combined.
- Allow the cake to cool before icing, slice and enjoy!
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