Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrot cake, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love carrot cake. From it’s moist middle to the tiny bits of carrots that are in the mix. Yum!
Most of the carrot cakes that I’ve had are covered in cream cheese frosting and there ain’t nothin’ wrong with that! However, the following recipe calls for a carrot cake that is frosting-less. can you believe such a thing? I know, at first, when I heard of this recipe I thought some lady in some kitchen somewhere had gone bonkers. I mean, how on earth does one serve carrot cake without frosting? Isn’t that unheard of? Nope. Just wait until you try this recipe and you’ll see why frosting is overrated unnecessary.
Talk about a sweet treat! The cake is so moist and sweet you won’t even remember frostings name. All you’ll be focused on is gobbling up this delicious dessert.
If you’d like to learn more about this recipe and make it for yourself, please flip on over to the next page for the details. Enjoy!
Recipe and photo courtesy of Get Me Cooking.
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Quick Tip: I like to serve this cake with vanilla ice cream.