makes 1 - 8x8" cake
cake ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup water or milk (dairy or non-dairy)
5 Tablespoons oil
1 teaspoon white or apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 cups shredded carrots
cream cheese frosting ingredients:
1/4 c. butter (dairy or non-dairy), softened
4 oz. cream cheese (dairy or non-dairy), softened
1 t. vanilla
2 c. powdered sugar
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square pan with nonstick cooking spray or line with parchment.
In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
Add water/milk, oil, vinegar, and vanilla to dry ingredients. Stir with a spatula until combined and there are no pockets of dry flour. Stir in carrots just until incorporated.
Pour into prepared pan and smooth the top. Bake 30-35 minutes, or until center is firm and toothpick comes out clean.
Cool completely before cutting for the best texture.
Serve as is, with a dusting of powdered sugar, with your favorite frosting, or with the DELICIOUS cream cheese frosting recipe below. Store in the refrigerator if using the cream cheese frosting.
To make the optional cream cheese frosting: In a medium bowl, with a hand mixer blend the butter, cream cheese, and vanilla. Add the powdered sugar, 1 cup at a time and blend until smooth. Frost the completely cooled cake.