Malika Andrews: Caren’s Carrot Cake

Food isn’t just something we consume… it’s something we think about, and not all in the same way or to the same degree. It can be something that people struggle with for any number of reasons.

On this past week’s episode of Your Mama’s Kitchen, Malika Andrews opened up about a number of things, including how body image and being in the public eye have interacted with her relationship to food. She reflected on how her bond with her mom and falling in love with cooking has helped her on her own unique journey — and perhaps her candor will help others who share similar experiences. 🧡

Thank you so much for joining us last week, Malika Andrews. You are a treasure.

Listen, and as always, let us know whatcha think!

Ingredients

For Cake

I bag baby carrots

1 cup canola oil

1 cup sugar

4 eggs

2 cups of flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp all spice

14 tsp nutmeg

14 tsp ground cloves

For Frosting

I brick of lite cream cheese (room temperature)

1/4 c butter also at room temp.

2c confectioners' sugar

2 tsp lemon or orange juice

STEP 1

Preheat oven to 325°.

Spray or butter a bundt pan (or cake pans). Shred 1 bag of Baby carrots in Cuisinart.

STEP 2

In a large bowl whisk dry ingredients together.

STEP 3

Add eggs & oil and stir all together

STEP 4

Add shredded carrots and blend.

STEP 5

Pour batter into pan

Bake 45-55 minutes then cool

STEP 6

Make Frosting:
In a bowl mix cream cheese w/ butter and confectioners' sugar & juice beat until smooth

Michele’s Kitchen Notes
Delicious recipe that will take you from Spring to Fall and back again. Caren’s Carrot Cake is perfect. Thanks Malika for sharing it with us.