Easy Carrot Cake
9
15 minutes
40 minutes
Ingredients
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- 2 cups self-rising flour
- 1 1/2 teaspoons ground cinnamon
- 1 cup sugar
- 3 large eggs
2 tablespoons Cranberry Pear White Balsamic Vinegar
- 2 cups grated carrots (about 3 medium carrots)
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- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
1 tablespoon Cranberry Pear White Balsamic Vinegar
Directions
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Preheat oven to 350°F (175°C) and grease a 9x9-inch square pan. In a large bowl, mix flour and cinnamon In another bowl, whisk together Blood Orange Infused Olive Oil, sugar, eggs, and Cranberry Pear White Balsamic Vinegar. Pour wet ingredients into dry ingredients and stir until just combined. Fold in grated carrots. Pour into prepared pan and bake for 35-40 minutes until a toothpick comes out clean. Cool completely in the pan
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Beat cream cheese and butter together until smooth. Add powdered sugar and Cranberry Pear White Balsamic Vinegar. Beat until creamy. Spread over cooled cake.
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Cut into squares and serve directly from the pan. Store covered in refrigerator.
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