Carrot Cake w/ Cinnamon Vanilla Cream Cheese Frosting

Somehow it has become a family tradition of sorts that, no matter the holiday, I make a carrot cake. While this is quite comical since I consider myself a very subpar baker, this is the one dessert I have finally mastered. (I say this while still using a box mix for the base of this cake with absolutely zero shame in my game). For me, carrot cake is 110% my favorite baked good and, while it has taken me some time to perfect, I am extremely proud of this version. I use the OG and classic carrot cake ingredients like carrots, raisins, and walnuts (even though Lucy begs me every year to exclude the raisins and nuts and I try to convince her that by asking that she doesn’t actually like carrot cake) with the additional flavor from the spices, crushed pineapple, and applesauce, this truly is the perfect combination. Plus! It is extremely moist. I know, I know, we don’t love that word, but it is important when discussing cakes and especially when describing a carrot cake. To top it off I lather it in this delicious cinnamon vanilla cream cheese frosting to guarantee the perfect bite every time. Trust me, you want this!!

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Carrot Cake w/ Cinnamon Vanilla Cream Cheese Frosting

Yield: 8-10

Author: Cameron Rogers

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Cake

• Vanilla cake mix (1 box) - I used Simple Mills
• Carrots (2 large)
• Eggs (2)
• Apple sauce (1/4 cup)
• Crushed pineapple (1/4 cup)
• Coconut oil (1/3 cup)
• Water (1/3 cup)
• Raisins (3 tbsp)
• Walnuts (1/4 cup) - crushed. I used Fisher Nuts
• Vanilla (1 tbsp)
• Cinnamon (1 tsp)
• Nutmeg (1 tsp)

Frosting

• Vanilla (1 tbsp)
• Cinnamon (1 tsp)
• Whipped cream cheese (1/2 cup)
• Plain Greek yogurt (1/2 cup)
• Walnuts (1/2 cup) - crushed

Instructions

1. Shred the carrots and chop them into small pieces and set aside
2. In a mixing bowl, add the eggs, apple sauce, coconut oil (liquid form), vanilla, water, and crushed pineapple and mix well
3. Add the carrots into this bowl and mix
4. Next, add the cake mix, raisins, walnuts, cinnamon, and nutmeg and mix until well combined
5. Pour into a greased 8-inch round cake pan and cook in the oven at 325 for around 30 minutes
6. While the cake is cooking, add the whipped cream cheese and Greek yogurt to a bowl and whisk to combine
7. Add in the vanilla and cinnamon and combine well
8. Once the cake is finished cooking, remove from the oven and allow to cool for at least 20 minutes
9. Top the cake with the frosting and then the crushed walnuts and serve!

Allergen Information

1. Gluten Free
2. Soy Free