My sister has a killer carrot cake recipe, and I always forget to find out where she got it from. She attributes its super-moistness to the copious amount of vegetable oil that the recipe calls for. This recipe has a small amount of oil, but still came out very moist. I made this for a party a few months ago (okay, it was a Christmas party.) Cutting them into bite-sized squares made them convenient for our friends to eat.
adapted from Cuisine at Home, Holiday Cookies
- Preheat oven to 350 degrees. Coat a 13x9 baking pan with nonstick spray.
- Whisk flour, baking soda, cinnamon, salt, nutmeg, and cardamom together in a bowl; set aside. Beat eggs in a second bowl with a mixer. Add both sugars and blend until dissolved, then add the oil and beat until the texture
- becomes smooth and thick.
- Stir carrots, coconut, raisins, and vanilla into the egg mixture. Gradually add the dry ingredients. Mix well to incorporate the flour, but do not overmix.
- Spread the batter into the prepared pan and bake 25-30 minutes, until a toothpick inserted in the center comes clean. Cool bars completely before frosting.
- For the frosting: Blend butter and cream cheese together in a bowl with a mixer. Gradually add the powdered sugar, beating until smooth. Spread frosting over cooled bars using an off-set spatula. Cut into bars.