Carrot cake is my favorite kind of cake almost everyday (if you catch me on a nostalgic day I’ll say funfetti). I love the moist sweetness and spice of carrot cake plus the surprise of raisins, and cream cheese frosting makes everything better. But it takes forever to peel and grate carrots-even with a food processor you still have to clean the food processor afterwards. This cake tastes surprisingly like carrot cake, without the texture of carrots. Next time I’ll definitely add raisins and tell people it’s carrot cake and see if anyone believes me. Good thing I have friends who don’t read this blog!
Another plus of this cake: two bowls! One if you’re real lazy! The recipe says “bars” but it really is just like a short cake. I made it in a fat cookie sheet with tall sides, but if you put it in a 9″x13″ it’d be a normal sheet cake size.Original recipe called for a cup of oil, which seemed like a lot, so I subbed in yogurt for some of it. Super moist and delicious!
Also, peeve: doesn’t it make more sense to mix dry ingredients with a whisk first, then mix the wet with that same whisk, then mix them together? Often when I read recipes it says to do the wet first. But then you have a wet whisk going into dry ingredients. Unless you’re fancy and use more than one whisk. Anyways, you mix up all the wet ingredients: pumpkin, egg, yogurt, oil, sugar. And separately, the dry: flour, baking powder, baking soda, spices.
Then mix the two together, and pour into a greased pan. Turns out I own some nonstick bakeware (whaaaat?) so I didn’t bother greasing. Or taking a photo.
While that bakes, make the best part: cream cheese frosting! Beat up some butter, cream cheese, powdered sugar, and a bit of vanilla. This is now a thick buttercream frosting. Add some milk, a bit at a time, until it’s the right texture for you- this’ll change depending on humidity etc. I used two tablespoons.
After the cake cools a bit, frost it and cut it into bars.
This cake is SO DELICIOUS that 28 hours after baking it, I had one square left to take a picture of.
Pumpkin bars with cream cheese icing, adapted from Taste of Home
1 1/2 c sugar
1/3 c vegetable oil
1/2 c plain yogurt
1 can pumpkin
2 c flour
1 tsp nutmeg
1 tsp ginger
1 TB cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Optional: 1/2 c raisins and/or 1/2 c walnuts
1 package cream cheese (8 oz)
2 c powdered sugar
1/4 c butter, softened (1/2 stick)
1 tsp vanilla
1-3 TB milk
Preheat oven to 350. Mix first five ingredients together in a bowl. Separately, mix the dry ingredients. Then mix the two together. Add raisins and/or nuts, if using, now. Pour into a 15″x10″ pan if you have one, or a 9″x13″, or whatever you want. For the 15″x10″, bake 20-25 minutes or until a toothpick comes out clean. Let cool.
Beat the cream cheese and butter together. Add powdered sugar and vanilla and beat. Then add milk 1 TB at a time until you have the consistency you want. Spread on bars.