Description
Carrot strands swirl into a lightly sweet, cinnamon-kissed batter that bakes into golden, bubbling pockets. Each spoonful releases warm spice aromas and tender cake bites that feel like cozy comfort.
Ingredients
- 2 cups grated carrots
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
- In a medium bowl whisk together grated carrots, brown sugar, egg, cinnamon, and nutmeg until well combined.
- Spread the carrot mixture evenly across the bottom of the prepared baking dish.
- In a separate bowl stir together flour, granulated sugar, baking powder, and salt.
- Pour in milk, melted butter, and vanilla extract then mix until a smooth batter forms.
- Spoon the batter over the carrot layer in dollops, leaving small gaps for bubbling.
- Bake for 35 to 40 minutes or until the top is lightly golden and a toothpick inserted into the batter comes out clean.
- Allow to cool for 10 minutes before serving.
Notes
- Serve warm with a dollop of whipped cream or vanilla ice cream for extra indulgence.
- Add a handful of chopped walnuts or raisins to the carrot mixture for extra texture.
- For a richer flavor, substitute half of the milk with buttermilk.
- Store leftovers covered in the refrigerator for up to three days.