One Bowl Carrot Snack Cake with Cinnamon Cream Cheese Frosting
This simple one bowl carrot cake fits in an 8×8 pan and is just the right size when you need a little sweet treat. With self rising flour and fresh carrots, this cake is lightly sweetened with a tangy cinnamon cream cheese frosting. Perfect to have with your morning coffee or after Easter Brunch!
- Yield: 9 servings 1x
Ingredients
1 3/4 cup self rising flour
3/4 cup white sugar
1 cup Whole Milk
1/3 cup melted butter (I haven't tried it, but I bet you could sub vegetable oil/avocado oil)
1 cup freshly shredded carrots (I use a cheese grater!)
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Cinnamon Cream Cheese Frosting
1 Eight ounce Block Cream Cheese at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon GroundFrosting.
Chopped Pecans for the top if you are old like me
Instructions
Preheat your oven to 350F. Take an 8 inch glass baking pan and line with parchment paper. You can also use the baking spray with the paper or skip the paper and only use spray.
In a large bowl, Whisk the flour, sugar cinnamon, ground ginger and carrots together. Add the liquid ingredients and mix until everything is combined but do not over mix. Make sure you scrape the bottom and sides of the bowl.
Pour into your prepared baking dish and bake for 25-30 minutes. Mine took exactly 30 minutes here on Colorado Springs. Test using a toothpick. Let cool completely before frosting.
To make the cinnamon cream cheese frosting.
You can use a stand mixer, hand held mixer, or bowl and wooden spoon.
Place the softened Cream Cheese in your bowl and beat until soft and creamy. Add the powdered sugar, vanilla and cinnamon and mix until the cinnamon is evenly distributed and no lumps remain. This will be a softer frosting, but will firm up in the fridge.
Spread the frosting on the cooled cake and top with pecans as desired. Store in the fridge between servings.