18 Carrot Snack Cake
Why I Love This Recipe
Need just a little cake? Here, I adapted an old recipe for carrot cake to make just an 8" sized cake. I actually counted out 18 mini carrots, just so I could call it an 18 carrot cake!
Ingredients You'll Need
1 1/4 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup oil
2 eggs
1/2 cup raisins
2 teaspoons vanilla
1 cup grated carrots (about 18 mini carrots)
1 cup chopped nuts
Frosting (optional)
3 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon grated lemon peel
1 cup powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons lemon juice
Directions
Preheat oven to 325 degrees F.; grease an 8" or 9" square pan.
Measure ingredients, in order, into a large mixing bowl. Blend 1 minute at low; 2 minutes at medium.
Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Cool completely and frost if desired.
For frosting, combine cream cheese and butter in a small bowl. Cream with hand mixer until thoroughly blended. Add powdered sugar, vanilla and 1 teaspoon milk and continue to beat until smooth and creamy, adding more milk if needed.
