Baking | Dessert | Easter

Carrot Cake

April 18, 2017

I love carrot cake! But I hate carrot cakes that have pineapple, so this recipe is just classic carrot cake. I found this recipe here. I was going to add chopped pecans to the batter, but it was 9:30 at night so I forgot, but to make up for it I sprinkled some delicious chopped pecans on top of the cream cheese icing in the middle of the cake. This recipe makes either 3 8″ cakes or 2 9″ cakes. I made 2 9 inch cakes and decided to freeze one for later, because a double layered carrot cake for just me and my hubby would be far too much. This cake is so easy to put together and is such a delicious and classic choice for your Easter Feast.

To make this stress free I made the cakes the night before, and allowed them to cool before packaging them up and storing them in the fridge overnight. I also left the cream cheese and butter out on the counter overnight to soften it for the cream cheese frosting. This meant that Sunday morning all I had to do was assemble and ice the cake, which I did after breakfast. After icing the cake I placed it in the fridge and sat down for a cup of tea before doing some prep for our meal. For the icing, I was only using one 9 inch cake round and I only had 1 brick of cream cheese so I made 1/3 of the icing recipe.

Carrot Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

The perfect dessert for Easter! A classic and easy recipe!

Course: Dessert
Ingredients
Carrot Cake:
  • 1 1/2 cups plus 2 tbsp. of canola oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 tbsp vanilla
  • 3 1/4 cups flour
  • 1 tbsp cinnamon
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • pinch of ground clove
  • 1 pound of grated carrots (I used 4 large carrots)
Cream Cheese Icing (1/3 recipe):
  • 1 8 oz brick of softened cream cheese
  • 1/3 cup of butter softened (I used salted)
  • 1/2- 1 tsp vanilla
  • Pinch of salt
  • 2 cups Powdered sugar
Instructions
Cake:
  1. Preheat oven to 350, and grease your cake pans with butter and flour.
  2. Using an electric mixer, combine canola oil with the two sugar. Once combined add the vanilla and the eggs one at a time.
  3. In a separate bowl combine the flour, cinnamon, nutmeg, ground clove, salt, baking soda and baking powder. Add to the wet ingredients.
  4. Mix until just combined. Use a spatula to fold in the grated carrots (add chopped nuts now if you wish).
  5. Split the batter evenly between your two prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  7. Remove from oven and remove from cake pans. Transfer cakes onto cooling racks and allow them to cool.
Icing:
  1. Beat together softened cream cheese and butter until combined and no lumps remain. Add vanilla and salt. Slowly add your powdered sugar. If your icing is too thick add a bit of milk, or if too thin add some additional powdered sugar.
Assembly:
  1. (Using 1 cake)
  2. Use a cake knife to cut cake in half so that you end up with 2 cake rounds. Place a cake round flat side down onto your cake stand. Spread about 1/3 of the icing on it and sprinkle with chopped pecans if you wish. Top with the other cake round (I did the round top up) and top with the remaining icing. Spread the icing over the top and the sides so it is distributed evenly. I used pecans to decorate my cake, but you could also reserve some icing to pipe some decorations on your cake.
  3. I stored in the fridge until ready to eat.
  4. ENJOY!

 

 

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