I am not a fan of carrot cake.
Something about the texture and chunks of carrots just doesn’t appeal to me. At all.
That is, until I found this recipe.
Oh, it is love!
So velvety and smooth.
I made some last week for Easter and now I’m thinking we may be having carrot cake regularly.
(and upping our workouts slightly 😉
It’s that sinfully good.
So I thought I’d share with you:
(from this recipe book)
2 cups sugar
1 1/2 cup oil
2 cups flour
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
3 medium jars baby food carrots (yes baby food! that’s the secret trick!)
Mix eggs, sugar, oil, and flour. Add remaining ingredients and eat well. Pour into cupcake liners. Bake at 350 for 15 minutes. (If making a 9×13 cake, bake for 30-35 minutes) Makes 24 cupcakes.
Brian isn’t a big fan of cream cheese frosting, so this is what we used for frosting instead:
1/2 cup butter, room temp
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 tbs milk
Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar 1 cup at a time, then add milk until desired consistency.
Again, sinfully good!
And if you really want to make those calories count, drizzle a little caramel over the top. HEAVENLY.