Carrot or Zucchini Cake with Cream Cheese Frosting

By SMorrissey

Ingredients

• For the Frosting:
• 2 cups All-Purpose Flour
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon freshly grated Cinnamon
• 1 teaspoon ground Ginger
• 1 teaspoon All Spice
• 1/2 teaspoon Salt
• 3/4 cup Sour Cream
• 2 cups grated Carrots (packed)(Use grated zucchini for a zucchini bread variation of this cake.
• 3 large Eggs (whisked)
• 1/2 cup Vegetable Oil
• 3/4 cup Walnuts (roughly chopped plus more for garnish)
• 3/4 cup Golden Raisins (rehydrated in warm water for 10 minutes)
• 12 ounces Whipped Cream Cheese (room temperature)
• 4 tablespoons Butter (softened)
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla
• pinch of Salt

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large bowl whisk together the flour, sugars, baking soda, baking powder, spices and salt. Toss in the grated carrots and coat with flour, making sure the carrots aren't clumped together.

Stir in the eggs, sour cream and vegetable oil until a few streaks of dry mixture are still visible. Add the walnuts and raisins and fold in until the mixture is fully incorporated.

Pour into the prepared loaf pan and bake for 60 to 75 minutes or until a skewer is inserted and comes out clean. Remove from oven and allow to cool completely on a wire rack.

Spread the frosting over the top of the cake and serve with walnuts to garnish.

For the Frosting: Whisk together the ingredients until the sugar is fully incorporated.

Helpful Tips:
1. If you use grated zucchini for a zucchini bread variation of this cake, make sure to squeeze some of the moisture out after you grate the zucchini.
2. You can sub oil with applesauce for a more moist and healthier version.