Posted by the Mom (aka Kelly Biedny)
I’m a huge fan of carrot cake. I think it’s because with the carrots and nuts, it makes me feel like I’m getting some nutritional value from such a rich, tasty dessert. My kids pretty much like any dish that contains sugar, so they like all cake, including carrot. This one has a twist though with the chai spices, cuz I love Chai and thought it would be great to blend with a carrot cake–I was right!
Cake recipes are always fun for making with kids because so much of it is just pouring and stirring. Kids of all ages are great with pouring and stirring. With the exception of some carrot grating, that’s all there is to this recipe. We hope you enjoy it!
Does your family like carrot cake? Do you have a favorite recipe…? If so, share it so we can try it!
Happy Easter Everyone!
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1/2 tsp nutmeg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 cups shredded carrots
- 3/4 cup pecans, chopped
- 1 cups cream cheese
- 2 cups powdered sugar
- 1/4 cup butter
- 1/2 tsp vanilla
- Nutmeg for sprinkling.
- Preheat the oven to 350 degrees.
- The first thing you'll want to do prep your carrots, grating 3 cups. If your mini chef is good with a grater, this is a perfect job for them.
- If you didn't purchase pre-chopped nuts, you should chop those, too. We use a Pampered Chef chopper, and that is easy enough for even young kids to help with. If you're using a knife, kids with good knife handling skills can help.
- Next, just pour all the rest of the ingredients into a large bowl and stir until well mixed. Kids of all ages can help with this!
- Finally, bake at 350 for 35 to 40 minutes.
- While it's baking, mix up your frosting.
- Add all the ingredients, except the nutmeg, into a mixing bowl.
- Mix on medium at first and then high until blended and smooth.
- You can refrigerate it, but I'd bring it to room temp before frosting.
- Once you cake is baked and cool, frost it.
- Sprinkle with nutmeg
- Cut and serve!
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