This carrot cake recipe differs from most because it’s not the traditional dense version, but rather light, fluffy and kid-friendly. Kids love the lighter taste, but they also love the fact that they can help harvest fresh carrots from the garden and shred them for the recipe. They’ll also enjoy decorating this spring dessert. Bunnies, anyone?
While this recipe calls for cream cheese frosting, a bit tangy for some youngsters, it would also be great with a creamy white/vanilla frosting, too.
Fluffiest Carrot Cake
2 cups self-rising flour
2 tsp cinnamon
1 ½ cups vegetable oil
2 cups sugar
3 cups freshly grated carrots
½ cup raisins (optional)
½ cup walnuts, finely chopped (optional)
pre-made fondant for decorations
Preheat oven to 350°F.
Grease or butter 9 x 13 or 2 8-inch round pans. In a large bowl, combine oil, eggs and sugar and beat well. In a separate bowl, combine flour and cinnamon. Add dry ingredients to wet and blend until creamy smooth. Fold in grated carrots, followed by any optional items of your liking!
Pour batter into pan and bake for about 35-45 minutes or until knife inserted into center comes out clean. Serve with cream cheese frosting (even plain, this cake is so good).
Approximately 1 large or 2 8-inch cakes.
Cream Cheese Frosting