When you love desserts like me, why not trick your mind into thinking they are "healthy"?Well, what cake could be more healthy than a cake with vegetables? This one in particular is not a zucchini chocolate cake, or a pumpkin pie, but a carrot cake! I must admit, I have never had a zucchini chocolate cake, but it sounds delicious! I must try it one day!
Yet another dessert from my mom's kitchen, an old favorite. This cake is extremely light and fluffy, not dense like your usual carrot cake. If you have some picky eaters in your family, just hide some carrots in a cake, and no one will be the wiser!
This was originally a banana cake recipe so you could replace the carrots with bananas.
QUICK CARROT SPICE CAKE
From Southern U.S. Cuisine (modified)
1/2 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
1 1/4 cup grated carrots (or 2-3 bananas, about 2/3 cup, mashed)
1/4 buttermilk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 scant tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
Heat oven to 350F. Grease and flour an 8 or 9 inch square pan (I used an 8 by 6). In a large mixing bowl with an electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and grated carrots until blended.
Combine remaining dry ingredients and spices. Stir the dry ingredients into the carrot mixture until moistened. Spread into prepared pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with your finger.
Sprinkle with powdered sugar or frost with a cream cheese frosting or powdered sugar/water frosting.
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