When life (or Misfits Markets) gives you too many carrots, there is only one option in my house: carrot cake. Plus we were visiting family at their camp last weekend and, when made in two loaf pans, it was the perfect thank you with one pan waiting happily waiting for our return home! And I’ll confess, it may have even made a guest appearance at breakfast.
1/2 cup vegetable oil
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp pumpkin pie spice*
1 tsp salt
1 1/2 cups sugar
3/4 cup plain Greek yogurt
3 cups grated carrots (about 4)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray (I did this in two loaf pans)
Mix the all the dry ingredients to combine. Add in the yogurt and the eggs. Stir in the grated carrots.
Pour into the prepared baking dish (or dishes). Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan. While the cake is cooling, prepare the frosting by beating 4 tbsp unsalted butter (softened) with 4 ounces of softened cream cheese until smooth (confession: I usually use 6 ounces). Add 1/2 tsp of vanilla and 1 3/4 cups of powdered sugar and beat until fluffy. Spread over the cooled cake. Store in the refrigerator. Most importantly, enjoy!
* if you don’t have pumpkin pie spice handy, use 1 1/2 tsp cinnamon, 1/8 tsp ground cloves, 1/4 tsp nutmeg
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