spice cakes are some of my most favorite desserts of all time. i love bold, warm, cozy flavors. like chocolate, coffee, cinnamon, nutmeg and so on. i do like fruit in dessert, but not as much as things like that. and i realized i actually like vegetables in my dessert more than i do fruit. for example, sweet potato pie, pumpkin scones, zucchini cake/bread, and carrot cake. when i think of things like this, i get the warm fuzzies inside.
based on paula deen’s recipe
- butter for greasing cake pan
- 1 c. wheat flour
- 1 c. all purpose flour, plus more for dusting cake pan
- 2 c. sugar
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. salt
- 4 eggs
- 1 1/2 c. vegetable oil
- 3 c. grated carrots (about 4-5 carrots)
- 1 1/2 c. chopped nuts, optional
- 1/2 c. butter (1 stick), softened
- 4 oz. cream cheese, softened
- 2 c. powdered sugar
- 1 tsp vanilla, add more to taste
preheat oven to 350° F. butter and flour a 9×13 cake pan. in a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt. add eggs and vegetable oil. blend until combined. add carrots and nuts, if you are using them. pour into cake pan. bake for about 40 minutes. at this point, insert a toothpick in the center to test if it’s done. if the toothpick doesn’t come out clean, bake for another 8-10 minutes. remove from oven and cool for 5 minutes. allow to cool completely before frosting.
to make the frosting:
cream together the butter and cream cheese. add in the powdered sugar and vanilla, and beat until all combined and fluffy.