- photo by Carolyn Fox
- Carrot cake with cream-cheese icing
Getting kids to eat their veggies can be a struggle. Not so with this cake, which is loaded with carrots but still sweet and spiced with cinnamon. It goes down easy — especially when there’s cream-cheese icing. Your little ones will eat it up.
Carrot Cake
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
4 eggs
1 cup oil
3 1/2 cups grated carrots
Preheat oven to 350 degrees.
Sift together the flour, sugar, baking soda and cinnamon in a medium-sized bowl.
In a large bowl, beat the eggs until they’re frothy. Slowly add in the oil. Gradually add in the flour mixture, stirring until smooth. Fold in the carrots.
Pour the batter into a greased 9-by-13″ sheet pan. Bake for 30 minutes, or until a toothpick inserted into the center of the cake pulls out clean.
Cream-Cheese Icing
4 tablespoons butter, softened
1 eight-ounce package of cream cheese
1 teaspoon vanilla
2-3 cups powdered sugar
Use an electric mixer to cream together the butter, cream cheese and vanilla in a bowl. Gradually beat in 1/2 cup of powered sugar at a time, until you’ve reached your desired texture and sweetness.
Smooth the icing over the cooled cake. Cut into small squares to serve — or stack two squares for a “layer” cake.
This article was originally published in Seven Days’ monthly parenting magazine, Kids VT.
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