So, I wanted carrot cake. Every time I get carrot cake, it’s loaded with raisins, and I can’t enjoy it because I have to eat strategically and pick as I go. Pain. In. The. Ass. And I didn’t want a lot of carrot cake. I have a dish that’s about 8×10, which would leave me with enough cake for about six people. So I decided, “I’ll make a small amount of carrot cake.” So I made the moistest, awesomest carrot cake ever.
Emily’s Apartment-size Carrot Cake with Gobby Cream Cheese Icing
- 1 cup flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- t/2 tsp. nutmeg
- 1 1/2 tsp. finely grated ginger root
- 1 1/2 tsp. orange zest
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup oil
- 1/3 cup apple sauce
- 1/3 cup blood orange juice
- 1 1/2 cups grated carrot
- 3/4 cup chopped roasted pecans
Preheat the oven to 325°F. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, and orange zest in a bowl.
In another bowl, whisk together the eggs, oil, apple sauce, and blood orange juice. Pour into the dry ingredients, add the carrot, and whisk it all together. Add your nuts. This is where I dipped my finger into the batter, and was all “OHMYGOD. I am an effing genius.”
Bake in a pan, like mine (8×10), lined with greased parchment, for 40-50 minutes. I got ‘er done in 45.
Let cool on a wire rack. You’ll want to frost this with cream cheese icing. No, you’ll REALLY want to.
For the icing:
This recipe will make more than you need for the cake, but save the rest – you’ll like it on warm cinnamon buns.
Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 4 tbsp. butter
- 2 cups confectioner’s sugar
- 1 tsp. vanilla extract
Combine the cheese, butter, sugar, and vanilla in a mixing bowl. Beat well, until perfectly smooth and spreadable. Put on cake.