Back-to-School Carrot Cake

My kids headed off to school today, and again begins another year of math problems, recess and school lunches. I said on Twitter today that I feel old. After all, my eldest daughter headed off to 5th grade in skinny jeans, a plaid button-down and super cute boots. I know that 29 isn’t all that old, people, but some days, like seeing your daughter look years older than you remember her looking just the day before, make you wonder where the time went.

Those days are good days to slow down and appreciate life…with dessert. This carrot cake, courtesy of Shabby Apple, is moist, easy to whip together and perfect to pack in school lunches. I made a pan of it this evening for dinner to celebrate the first day of school, and the leftovers are all packed up and ready to make their way to school tomorrow.

Don’t forget to head over and enter to win the Carrot Cake Apron from Shabby Apple to keep you looking your best, even if you’ve slowed down to make a carrot cake in the kitchen with a two-year-old. ;)

Shabby Apple’s Carrot Cake

4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots

Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees and grease and flour a 9×13 pan. In a large bowl or mixer, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet and mix together. Stir in the shredded carrots.

Pour batter into prepared pan and bake at 350 degrees for 40/50 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes. Invert to wire rack and cool completely.

While the cake is cooling, mix together all frosting ingredients in a medium-sized bowl. Beat until frosting is smooth and creamy. Spread over cooled cake. Enjoy.

SCHOOL LUNCH TIP: Pack unfrosted squares of cake in reusable containers. In a snack-sized zip-top bag place 1-2 tablespoons of frosting. Squeeze all the frosting to one tip of the bag, cut a small piece of that tip off and place alongside the cake in the container. Your kids can have the pleasure of squeezing frosting on their cake before eating.

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