Spiced Carrot Cake – Where Is the Wascally Wabbit?

1/3 cup White Sugar
¾ cup Oil
3 Eggs
1 cups Carrots, peeled and grated
1 cup White Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cloves
1 tsp Cinnamon
(Optional) ½ cup of raisins or ½ cup of chopped nuts

Cream Cheese Icing

1 tsp Vanilla Extract
4 oz. Cream Cheese
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1 ½ cup Icing Sugar

Preheat oven to 300F. Grease an 8” x 8” baking pan. A round pan makes for prettier slices if you’re serving company. If not, then a square will do. An easy option that requires about half the baking time is using a muffin tin. Fill to about 2/3 full and bake for 20 minutes or so. Muffin-cakes are a good on-the-go option.

Combine the sugar, oil, eggs, and grated carrots. Sift the dry ingredients together in a bowl and make a well in the center. Pour the wet ingredients in and stir. Stir in nuts or raisins. Spread into the baking pan and bake for 50-60 minutes. Test the center with a toothpick. If it comes out clean, then the cake is done. Invert onto a plate a rack and let cool.

Meanwhile, make the icing. Beat the butter, cream cheese, and vanilla together. Add the icing sugar in batches, a third at a time. Beat until smooth. When the cake is cool, ice it.

Serve with milk, tea, or coffee.

Modifications;
Make it a Garden Patch cake by having the veggies be
½ cup of grated zucchini and ½ cup of grated carrots.

Substitute the Vanilla Extract with either Lemon or Orange Extract. Add a little grated peel to the icing for a bit more zing!