Hey there! Happy pre-new year weekend!
It was recently my dad’s birthday, so of course I had to make a cake of some sort. My parents are really not into icing and the amounts of butter and/or sugar normal cakes include. So I went with a simple carrot cake with a thin glaze (needed some sort of excitement). Carrot cakes normally taste perfect with cream cheese icing but, had I included that, I would have ended up eating the whole thing solo (which I would do… but would probably regret later).
This is one of those recipes that I’ve had forever and really don’t know where it came from. My mom probably got it off the Internet, when that was a new thing to do.
As usual, here’s what you’ll need:
This recipe doesn’t have any butter so you’ll see that quite a lot of oil is needed. Just mix everything together and you’ll get this (not too attractive, but just go with it for now):
Bake at 350°F for an hour and then invert onto a rack or plate of your choosing. I made a glaze with vanilla soymilk (whatever milk you’ve got on hand) and icing (confectioner’s) sugar. Just add a really small amount (teaspoon at a time) of the milk to your sugar until you’ve got the consistency you like. Pour it over:
And decorate some more if you want:
The cake may seem really oily before you bake it but after, it will be perfectly moist.
Enjoy the week and we’ll see you later!
Recipe (makes 1 loaf):
– 1 cup sugar
– 1 ½ cups flour
– ½ tsp baking soda
– ¼ tsp salt
– ½ tsp cinnamon
– 1 cup grated carrots
– 2/3 cup vegetable oil
– 1 egg
– 1 tsp vanilla
- Combine sugar, flour, baking soda, and salt.
- Add carrots, oil, eggs, and vanilla.
- Pour into loaf pan.
- Bake at 350°F for 1 hour.
- Frost with glaze or cream cheese icing.
Cream Cheese Icing:
– ½ package (1.5 ounces) cream cheese
– ½ tbsp warm water
– ½ tsp vanilla
– 1 ½ cup confectioner’s sugar
- Beat cream cheese with water and vanilla.
- Gradually add sugar until reaching desired consistency.