Carrot cake. I love it in all different forms and with all different sorts of add-ins and toppings. Nuts, coconut, pineapple, cupcake or cake: I will shove it into my mouth. In fact, I love it so much that it made an appearance at our wedding:
I don’t think I’ve ever had carrot cake with lemon, though. Not surprisingly, I love carrot cake with lemon, too. I love it a lot.
Let me back up a second. This whole carrot cake madness started because of a recipe swap. This swap was Blogger’s Choice. I was assigned Feed Me, Seymour. I found so many recipe on Kim’s blog it was impossible to narrow it down. I had five of her recipes open on my iPad, no joke. I finally narrowed it down to two and couldn’t go any further. So, I made both. The other recipe I picked from her blog will be coming shortly. I just couldn’t wait to share this carrot cake with you!
Carrot Cake with Lemon Cream Cheese Frosting
adapted from Feed Me, Seymour
for the cake:
3/4 cup brown sugar
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla
2 cups shredded carrots
1 teaspoon freshly grated ginger
1 cup white flour
1/2 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 teaspoon baking powder
for the frosting:
8 ounces reduced-fat cream cheese, softened
1 cup confectioner’s sugar
2 teaspoons lemon zest
1 tablespoon skim milk
- Preheat oven to 350°F. Grease a 9×13-inch cake pan with butter and line bottom with parchment paper. Grease parchment paper with butter. Set pan aside.
- In a medium-sized bowl, whisk together eggs, brown sugar, oil, honey, and vanilla until combined. Mix in carrots and ginger.
- In another medium-sized bowl, whisk together white and whole wheat flours, cinnamon, baking soda, and baking powder.
- Mix the dry ingredients into the wet ingredients until just combined. Pour mixture evenly into prepared cake pan. Bake for 20 – 25 minutes or until toothpick inserted into the center comes out clean. Cool completely and slice into 36 bars.
- To make the glaze: combine all ingredients in a large bowl and beat on medium until well combined. Pipe onto bars and serve immediately or store, covered in the refrigerator, for up to 3 days.
Thanks to Taste of Home Cooking for organizing! Make sure to check out the other recipe swap posts!
Friday, April 26, 2013 at 7:26 am
I love carrot cake, too! I love your presentation of the carrot cake, it is so beautiful!
Friday, April 26, 2013 at 7:50 am
Thank you Caroline! The little pieces were almost too cute to eat 🙂
Friday, April 26, 2013 at 7:40 am
Wow, gorgeous presentation and gorgeous cake! I’m not a huge carrot cake fan but this looks delicious.
Friday, April 26, 2013 at 7:47 am
Thank you! I think the reason I love carrot cake is because I really, really love cream cheese frosting 😉
Friday, April 26, 2013 at 8:23 am
I love carrot cake and lemon, but have never had them together – I need to try this recipe!
Friday, April 26, 2013 at 9:36 am
I love carrot cake and I love lemon-I know I would love these! They are soooo pretty too!
Friday, April 26, 2013 at 10:06 am
How cute are these?!?!?
Friday, April 26, 2013 at 10:28 am
Yum. I love carrot cake, and can convince myself that since there are veggies involved, I can have 2 slices.
This looks REALLY good.
Friday, April 26, 2013 at 10:35 am
This looks great. I love the presentation!
Friday, April 26, 2013 at 7:49 pm
These look absolutely fantastic! I love the cute little dollops of frosting, so pretty. Glad you liked them! 🙂