It is almost Easter and nothing says Easter dessert like carrot cake. But this is not the dry icky carrot cake you pick up at the convenience store, nope! This is my grandma NorNor’s carrot cake recipe. And it is moist, delicious and a piece of …well cake to make! (excuse the lame joke, I couldn’t help myself) You may be wondering about the “Cakette” reference in the title. Well, I have realized that I am completely incapable of making it in a bundt form. That was what the original recipe calls for, but after numberless fails at ANY type of bundt cake, I came up with this little “Cakette” gem that is a winner every time.
- 2 cups sugar
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cup oil
- 2 1/2 cups grated carrots (I use about 1 1/2 bags of matchstix)
- 4 eggs
Preheat oven to 375 degrees.
Line a flat baking sheet with parchment paper. Spray the parchment paper
with cooking spray for an easy release.
Place matchstix carrots in a blender with a little bit of water (you could use larger carrots, but the matchstix speed things up).
Blend until finely shredded. Strain out any excess moisture.
Mix all cake ingredients together.
Pour into baking sheet. Place in the oven and bake for 45 minutes or until cooked in the center. Take out of oven and let cool completely.
Whip all of the frosting ingredients together.
- 2 cups powdered sugar
- 1/2 pack of cream cheese
- 3 tbls heavy cream
Spread over cooled cake.
Cut out small circles of cake, I used a drinking glass, and stack on top of each other. Serve it up with a cold glass of milk.
This is my father and now husbands favorite cake of all time. It’s moist, sweet with a touch of sour from the cream cheese frosting. The perfect Easter dessert.