This carrot cake is the only recipe I have ever used. It is perfectly moist and surrounded by cream cheese frosting, proving it’s relevance beyond Easter.
Easter may have been yesterday but it’s never too late to share a carrot cake recipe. Especially when it’s my favorite carrot cake recipe and have already managed to go 3.5 years without sharing it with the masses. The original recipe called for just white granulated sugar but I use half white and half brown sugar while also reducing the oil a little bit and find that it is perfectly moist. From there you can mix in walnuts, pecans or raisins if you so desire. But don’t forget the cream cheese frosting! I even added halved baby carrots on top for decoration.
- Almond Joy Macaron from A Kitchen Hoor’s Adventures
- Easy Cream Cheese Frosting from Art of Natural Living
- Easy Springtime Fudge from A Good Life
- Meyer Lemon Cashew Fudge/Lemon Kaju Kathli from Magical Ingredients
- Nan-e Berenji (Persian Rice Cookies) from That Recipe
- Strawberry Cheesecake Macarons from Jen Around the World
- Tropical Cupcakes with Passion Fruit Frosting from Hezzi-D’s Books and Cooks
Three years ago: Peanut Butter, Banana & Nutella Bars
- 4 eggs, room temperature
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup packed brown sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups grated carrots
- 1 cup chopped pecans or walnuts, optional (or raisins)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 oz. cream cheese, room temperature (I used reduced fat)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup chopped pecans or walnuts, optional
- Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans, set aside.
- In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, cinnamon, nutmeg, and salt until incorporated. Fold in carrots and pecans, if using. Pour into prepared pans.
- Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- While the cake cools, make the frosting. In a medium bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the confectioners' sugar 1 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Frost and layer the cooled cake. Top with chopped pecans, if desired.
Source: Adapted from Allrecipes.