However, I think right now I'll settle for a peach or a banana while I indulge you with my delicious carrot cake recipe.
Carrot cake squares topped with sugar-free frosting and graham crackers)
*Don't forget you can add raisins, pecans, or even chocolate chips if you'd like to this recipe :)
Carrot Cake Delight
- 2 1/2 cups all-purpose flour, plus more for pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 sticks unsalted butter
- 1 cup packed light-brown sugar OR 1/2 cup of Splenda brown sugar blend (I used this one)
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup water
- 2 carrots peeled and shredded on a box grater (about 1 cup)
- Sugar free frosting
- Graham crackers (crushed; I used the non-sugary ones with no sugar--just plain)
Preheat oven to 350 degrees. Butter 2 cake pans.Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat for at least 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture.
Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans for 10-15 minutes. Run a knife around edges of cakes to loosen, and let cool completely.
In the mean time place some graham crackers in a plastic zip-lock baggie and crush them.
Cut cake into evenly (I tried but failed) pieces. Once you have your cake cut into squares spread some frosting over each piece and with a spoon top with graham cracker crumbs.