However, if youve ever grazed a crudite platter, you know that carrots are a gamble.
Instead of crossing your fingers, ensure a better cake by roasting your carrots first.
To do this, Ill line a baking sheet with aluminum foil and drop the carrots onto it.
Drizzle some oil on the carrots and toss them with your hands to ensure theyre thoroughly coated in oil.
Carrot cake made easier with a food processor
Im rather particular about how I like carrot cake.
I wanted a carrot cake that would come together quickly.
This recipe makes one nine-inch round snack cake, and its phenomenal with just a dusting of powdered sugar.
Preheat the oven to 350F.
Butter a 9-inch cake pan and dust it with flour.
Additionally, I like to line the base with parchment paper to ensure an easy release.
Line a sheet pan with foil.
Put the carrots chunks on the tray and spritz them with enough oil to coat them.
Massage them with your hands to ensure thorough coating.
Roast them in the 350F oven for 25 to 35 minutes.
They should be knife-tender and brown on the bottoms.
Set them aside to cool.
Whisk flour, baking powder, and baking soda in a large mixing bowl.
Add in the walnuts and coconut flakes.
Pulse the mixture about five times, just to break up the coconut strands and walnut pieces.
Pour the wet mixture into the bowl of dry ingredients and whisk until combined.
Pour the batter into the prepared cake pan.
Bake the cake for 30 minutes, or until the center springs back when you gently press it.
Loosen the edges with a knife and turn it out onto a wire rack and remove the parchment.
Flip it right-side up, and allow it to cool to room temperature.
The cream cheese should be soft, spreadable, and silky.
Mix in the powdered sugar and lemon juice until well-combined.
Slather the cake in the cream cheese icing and enjoy.
