Inside out Carrot Cakes Recipe

Name: Inside out Carrot Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, softened, plus more for cookie sheets; ¾ cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon ground ginger; 1 pinch ground cloves; ⅛ teaspoon nutmeg; ⅛ teaspoon ground black pepper; 6 tablespoons vegetable oil; ½ cup brown sugar; 1 large egg; ¼ cup sour cream; ¾ teaspoon vanilla, divided; 1 12 medium carrots, peeled and shredded very finely (to yield 1 cup); ¼ cup unsweetened dried shredded coconut; 5 ounces cream cheese, softened; ⅔ cup powdered sugar; 1 teaspoon heavy cream or 1 teaspoon milk

Servings: persons

3 tablespoons unsalted butter, softened, plus more for cookie sheets
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon ground ginger
1 pinch ground cloves
⅛ teaspoon nutmeg
⅛ teaspoon ground black pepper
6 tablespoons vegetable oil
½ cup brown sugar
1 large egg
¼ cup sour cream
¾ teaspoon vanilla, divided
1 12 medium carrots, peeled and shredded very finely (to yield 1 cup)
¼ cup unsweetened dried shredded coconut
5 ounces cream cheese, softened
⅔ cup powdered sugar
1 teaspoon heavy cream or 1 teaspoon milk

1
Preheat oven to 350.
2
Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
3
In a medium bowl, whisk together flour, baking soda, salt, and spices.
4
In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 teaspoons vanilla; stir in dry ingredients with a wooden spoon until well combined.
5
Add carrots and coconut, stirring until just combined.
6
.Drop 1-tbsp.
7
circles of batter onto baking sheets about 1 inches apart.
8
Bake until cooked through and browned slightly, 14 to 18 minutes.
9
Cool on baking sheets.
10
Using a stand mixer or hand mixer, beat cream cheese until very soft.
11
Add butter and beat until smooth and well blended.
12
Add powdered sugar a third at a time, beating until smooth after each addition.
13
Beat in cream and remaining 1/2 teaspoons vanilla.
14
5.
15
Flip cakes over and spread about 1 1/2 tablespoons frosting on half of them.
16
Top each with a remaining cake, flat side down, to sandwich the frosting.
17
ENJOY!

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons unsalted butter, softened, plus more for cookie sheets, ¾ cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and more.

Yes, Inside out Carrot Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Inside out Carrot Cakes

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