Prep time: 15min - Cook time: 30min - Total time: 45min
Yields: 6 mini laoves or 1 -10inch cake
For the cake
2 cups all-purpose flour
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 ½ cup vegetable oil
2 cups shredded carrots
2 cups granulated sugar
For the frosting:
8oz cream cheese, softened
½ cup butter softened
2 cups confectioner sugar
1 cup pecans or walnuts (optional)
1 cup shredded carrots (optional)
Preheat the oven to 375º F
Sift together the flour, salt, baking powder, baking soda, and cinnamon. Add the sugar and whisk to combine.
In a stand mixer or with a handle electric mixer, beat together the eggs and the vegetable oil until fully combined.
Add in the dry ingredients, beat until combined. Fold in the carrots and mix to combine all together.
Grease 6 3.28 x 2.5" mini cake pans and divide the batter evenly, about ¾ full to have space for the cake to rise. (You can use, any cake pan you prefer).
Bake for 30-35 minutes. When you insert a toothpick or a cake tester and it comes out clean, it's ready!
Let them cool completely before frosting.
While the cakes are cooling prepare the frosting by whisking together the cheese, butter, and sugar until creamy about 2-3 minutes.
Turn over cakes into a serving plate, frost and garnish with nuts or carrots.