So… I thought I posted this recipe like 2 weeks ago but apparently not. I’m not sure what happened but, no big deal, I will rewrite and post again. (super big sigh!)

This carrot cake is so good and I literally ate the extra cream cheese frosting with a spoon. Yup. No shame. So delicious. I made this a couple weeks ago and I’m making it again tomorrow to bring to my parents house because it is my mom’s favorite. It’s the perfect size since it’s a loaf and not a tiered cake or a bundt cake which I have made before. So, go ahead and grate those carrots and let’s bake a cake!

What you will need:

Loaf pan, greased and lined with parchment paper

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (packed and drained)
2 large eggs

For the frosting:

4 oz. cream cheese at room temp
2 tablespoons butter at room temp
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

Preheat oven to 350F. In a bowl, whisk together flour, baking soda, baking powder and cinnamon. Set aside. In another bowl, beat together sugar, oil carrots and eggs until combined. Stir in the flour mixture until combined. Pour into prepared pan.

Bake for about 40 minutes. Allow to cool a bit before removing with parchment paper. Cool completely before frosting.

To make the frosting, beat cream cheese, butter and vanilla until nice and creamy and smooth. Add in powdered sugar and beat until you reach desired consistency. Frost cooled cake, slice and enjoy!

Store covered in the fridge.