EASTER RECIPE 🥕🍰 Carrot Cake

Have your cake for breakfast and eat it too 🥕👩🏻‍🌾 I made this One Bowl Carrot Cake into a snacking cake instead of a muffin or bread so you could enjoy any time of day! It’s made in one bowl so clean up is a breeze too. My kids love this so it feels like a win that I can sneak veggies in something sweet. 🙌🏼

½ cup unsalted butter, browned

2 eggs

½ cup brown sugar

½ cup white sugar

1 tsp vanilla extract

¼ cup buttermilk

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

2 tsps cinnamon

1 tsp pumpkin spice

1 cup ap flour

1 cup grated carrots - 2 carrots

½ an apple grated

¼ cup raisins

¼ cup walnuts

CREAM CHEESE FROSTING

½ block cream cheese

2 tbsp greek yogurt

2 tbsp maple syrup

½ tsp vanilla extract

Preheat oven to 350 degrees.

In a bowl, add the cooled unsalted butter, eggs, brown & white sugar, vanilla extract, buttermilk, and mix well.

Add the dry ingredients, baking soda, baking powder, kosher salt, cinnamon, and pumpkin spice. Mix well. Now, add flour, carrots, grated apple, raisins and walnuts. Mix until combined and bake in a lined 8x8 pan for 25 minutes until just done. Let it cool completely.

For the cream cheese frosting, add everything to a bowl and with a hand mixer, whip for 2-3 minutes until it’s light and fluffy. It’ll be a little crumbly at first, but keep whipping and it’ll come together. Spread on carrot cake and enjoy!

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