Carrot Cakes

Ria's Recipes

This recipe is easy to make, moist, and can be enjoyed at any time of the year. Fun fact: carrots are a hidden source of vitamins A, C, B6, and niacin, keeping eyes, skin, and teeth healthy.

Ingredients:

Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup canola oil

4 eggs

1 and 1/2 cups brown sugar

1/2 cup granulated sugar

1/2 cup unsweetened applesauce (can be replaced with sour cream or plain greek yogurt)

1 teaspoon vanilla extract

3 cups grated carrots

Optional: top with pecans or other toppings of choice

Cream Cheese Icing:

1 (8-ounce) package cream cheese, softened to room temperature

½ cup unsalted butter, softened to room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

Directions:

Cake:

1. Preheat oven to 350°F. Grease a muffin tray (24 spots) with non-stick cooking spray or oil to avoid sticking and set aside.

2. In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until combined.

3. In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until fully combined. Add the carrots to the wet ingredients and mix until well combined.

4. Combine wet and dry ingredients and mix until just combined, avoid overmixing.

5. Pour the cake batter evenly in prepared baking trays. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven and let cool.

Cream Cheese Icing:

1. Beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined.