My mom used to serve this as a side dish rather than a dessert. That’s why I’ve always found it weird that actual carrot cakes have icing. Mom’s never did.
What she did do was make this cake in a bundt pan. And because I never had one, I didn’t even attempt making this thing. But when my mom replaced her bundt with something new, guess who got the hand-me-down?
That’s right, me. I fished out the recipe and went to work.
- 2 sticks unsalted butter (room temperature)
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp. water
- 2 1/2 grated carrots
- 1 1/2 cups flourAdd
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
Cream Cheese Frosting
- 8 oz. cold cream cheese
- 5 tbsp. softened butter
- 2 tsp. vanilla extract
- 2 cups confectionery sugar, added gradually
In a large bowl, cream together butter and brown sugar.
Add all other ingredients and mix well. Refrigerate dough overnight.
The next day, pack the dough into the bundt pan (should come about halfway up). Bake 1 hour at 350 degrees.
Let cool in pan several minutes, then overturn onto a rack to cool completely. Ice with frosting.