Description
When unfrosted, the carrot cake bars are just like a muffin or a piece of sweet bread. Frosting the carrot cake simply takes it up a notch to dessert status, either in cupcake or cake form.
Ingredients
Scale
Carrot Cake
- 1 cup (236mL) vegetable oil {or applesauce}
- 3 cups (575g) sugar
- 2/3 cups (157mL) water
- 2 cups (459g) grated carrots
- 4 eggs
- 3 1/2 cups (348g) flour
- 2 tsp (8,5g) baking soda
- 1 tsp (2,5g) ginger
- 1 tsp (2,5g) cinnamon
Cream Cheese Frosting
- 1 8-ounce (226g) package cream cheese
- 1/2 cup (115g) butter, softened
- 2 tsp (10g)vanilla
- 4 cups (521g) powdered sugar
Naturally-Dyed Frosted Carrots
- Frosting
- Carrot juice
- Spinach juice
Instructions
Carrot Cake
- Mix all of the ingredients together.
- Divide the batter evenly between four 9-inch (22cm) round cake pans, two greased loaf pans or the equivalent of lined muffin tins.
- Bake the cake at 325 degrees for 15-20 minutes for round cake pans and muffins or up to 1 hour for loaf pans, or until the top springs back to the touch and a toothpick comes out clean.
Cream Cheese Frosting
- Mix the ingredients to form a creamy frosting.
- Frost the carrot cake with cream cheese frosting and reserve a small portion of frosting to make the carrot toppers.
- Refrigerate any leftover frosting in a sealed container.
Naturally-Dyed Frosted Carrots
- Divide the frosting that you saved for the carrots into two small bowls.
- Mix a few drops of carrot juice into one bowl, stirring until the liquid is totally mixed in and you have your desired shade of orange.
- Mix a few drops of spinach juice into the other bowl, stirring until the liquid is totally mixed in and you have your desired shade of green.
- Using icing bags fitted with small tips, pipe the orange carrots and the green stems.
- Prep Time: 1 hour
- Cook Time: 20 mins