Carrot Cake 8x8 Recipe
Image: Round cake stand holding a square carrot cake covered in cream cheese frosting, walnuts, and cinnamon.
Description: Carrot cake is one of my go-to fall dessert recipes and this recipe is sure to be a hit at your next fall gathering!
Yield: Recipe makes 9 servings
Ingredients:
Carrot Cake:
½ cup + 1 Tsp Coconut oil, melted
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, beaten
1/4 cup almond milk
1 cup packed freshly grated carrots, about 2 large carrots
1 tablespoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher salt
Mix-ins:
1/2 cup walnuts, chopped
2 tablespoons chia seed
2 tablespoons whole flax seeds
Cream Cheese Frosting:
6 ounces cream cheese, softened
3 tablespoons butter, salted, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F and line an 8×8" pan with parchment paper. Lightly spray with cooking spray.
Shred 2 large carrots with grater and set aside.
In a large bowl, mix together the melted coconut oil, white sugar, brown sugar together with a wooden spoon or whisk. Then, mix in the 2 large eggs, and 1 tablespoon vanilla extract.
Next stir in the 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and the rest of the spices, and stir until just combined, being careful not to overmix.
Lastly, fold the shredded carrots into the batter.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, or until golden brown and a toothpick comes clean. Let the cake cool completely before adding icing.
For the cream cheese frosting, beat together softened cream cheese, softened butter, powdered sugar and 1 teaspoon vanilla until smooth.
Frost the cake with the cream cheese frosting, then cover until ready to serve. Cut carrot cake into 9 squares. Enjoy!