Perfect for your socially distant holidays, this incredibly easy + moist cake is such a showstopper and anyone can make it! Loaded with healthy shredded carrots, raisins + walnuts with all the warm holiday spices and covered with a lighter cream cheese frosting, this stunning dessert will not disappoint!
INGREDIENTS – serves 2-4
1 medium aging banana
1/4c brown sugar
1t baking powder
1/2t baking soda
Pinch of allspice – optional
Pinch of clove – optional
Pinch of nutmeg
2c carrots, shredded (about 3)
1 + 1/4c walnuts, chopped + toasted
1/4c raisins (sub craisins, dried pineapple, etc)
2t butter, room temp
4oz cream cheese, room temp
Tiny pinch of salt
1 1/2c powdered sugar
Preheat oven to 375°F. In a large bowl, mash the banana with a fork or potato masher. Whisk in egg, vanilla and brown sugar then add flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, clove and nutmeg. Fold in the carrots, 1/4c walnuts and raisins. Pour into a greased and parchment lined loaf pan and bake for 22 minutes. Allow to cool to room temp.
In a separate bowl, mix together butter and cream cheese. Add vanilla and salt then gradually incorporate the powdered sugar until it’s a beautiful frosting.
Two layers: Cut the cake in half, frost the top of one then sandwich the other half on top of it. Spread frosting all over the sides and top (it doesn’t have to be perfect) then grab a handful of the remaining walnuts and gently press them into the sides and top until the cake is completely covered.
One layer: Spread frosting all over the sides and top (it doesn’t have to be perfect) then grab a handful of the remaining walnuts and gently press them into the sides and top until the cake is completely covered.
One response to “CARROT CAKE FOR TWO! (or four)”
I made this cake for my husband for his birthday. It was SO good. It’s just the two of us so the amount of cake was perfect! (And, I snuck in a serving of veggies for my “all about the meat” guy.