There were lots of carrots just sitting in the fridge not doing anything useful. So, I turned them into a cake! It’s full of carrots, which means it must be good for you.
Here’s a recipe of sorts. I approximated most of the spices, so feel free to go wild!
2 cups sugar (or 1 cup Splenda baking blend)
2 cups flour
1tsp baking soda
1tsp baking powder
cinnamon (I like 2 parts cinnamon for every 1 part other spice)
1 cup oil
lots of shredded carrot
Some people like to add nuts. I am usually one of these people, but there were no nuts to be found. I suggest walnuts.
Grease and flour a 9×13 pan. I get the baking spray with flour built in. It’s handy, and there’s no mess. Bake at 325 for around 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Now, leave the cake somewhere safe to cool and walk away. I find this to be the most difficult part, but it’s important not to touch the cake until it’s completely cool. You can busy yourself making icing while you wait!
8oz cream cheese (I used the reduced fat kind, and it was still delicious)
1/2 cup(ish) margarine
lots of vanilla
Add in powdered sugar until you reach the level of sweetness you prefer. For me, it usually takes around 2 cups of powdered sugar to do the trick. Don’t ice the cake until you’re sure it’s cool, or else the icing will go all runny! If you’re serving the whole thing, then feel free to ice away. Since I’m just eating this a slice (or two) at a time, I keep the icing in the fridge and apply liberally as needed.
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