because every easter weekend should include a carrot cake, this year i am making a cardamom spiced version! however, instead of a beautifully frosted layer cake (which can be intimidating), i am scaling things back & turning it into a sheet cake. of course it will still be frosted with a thick layer of cream cheese frosting! this recipe is great for an easter spent at home with immediate family. if you are feeling extra adventurous (or looking for something to pass the time) pipe little carrots on top to decorate.
to make the cake i used bob's red mill's all purpose flour (my go to baking flour) & flaked coconut. the coconut just adds a little extra texture to the cake, without being over powering. check out my latest episode of modest kitchen below & see how simple it is to make this one bowl cake.
happy easter friends! may the easter bunny keep you safe & healthy.
xo
ingredients:
- 1 1/2 cups turbinado sugar
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups grated carrots, lightly packed
- 1/2 cup bob's red mill's unsweetened flaked coconut
- 2 cups bob’s red mill’s all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine salt
- cream cheese frosting, for frosting
directions:
- preheat oven to 350 (f) degrees. grease & line a 10 by 15 inch sheet pan with parchment paper.
- in a large mixing bowl whisk together the sugar, oil, eggs & vanilla until blended. stir in the carrots & pineapple.
- sift in the flour, baking powder, cardamom, cinnamon, ginger & salt. beat until batter just comes together & no lumps remain.
- transfer mixture to prepared sheet pan & bake for 25-30 minutes, until top bounces back to touch.
- once cake is completely cooled, swirl with cream cheese frosting & pipe carrots if desired.