Make the perfect Carrot Cake that is so scrumptious and dreamy – topped with the most amazing Cream Cheese Frosting.
Carrot Cake – yay or nay? It’s been a long debate in our house.
Before I married Adam, I always thought carrots were a vegetable that everyone loved. You know, sort of like corn, peas, broccoli or green beans. Vegetables that are mild in flavor and make a frequent appearance on dinner tables around the country.
Since I love eating most vegetables, it never occurred to me that I could be sharing my life with someone who isn’t a huge fan. Over the years, I have had to get creative with sneaking in vegetables or simply not mentioning that my sweetie was chowing down on turnips and not regular potatoes :).
A method that has served us well so far. Except when it comes to carrots. Apparently carrots have such a strong taste that they can ruin an entire meal. Who knew?
So when I mentioned a couple of weeks ago, that I’d been really wanting to try to bake a carrot cake, you can probably imagine the look I received. There was no convincing that a dessert could include vegetables, much less carrots.
But with Easter getting closer and closer, I could finally stand it no longer and set out to create a carrot cake that would please a self-proclaimed vegetable-avoider.
Oh, and I should also mention that earlier that day, I had tried to introduce him to a fabulous quinoa and broccoli casserole, which did not go over as I had hoped.
Since I had seriously challenged his taste buds already, I was more than nervous to have him come taste-test a slice of a new cake recipe I had just finished.
With countless meals eaten that secretly contained carrots (in small amounts, of course), there was no tricking his eyesight. He knew what he was about to try.
And to both of our surprise, he was blown away. Absolutely elated and beyond excited. The official review dubbed this cake as one of the richest, most delicious and super moist cakes he’d ever had. Mission accomplished!
Definitely agree with everything he said. This may be one of my favorite cakes; and certainly one of the best ones I’ve ever made myself. So glad I finally made a homemade carrot cake. It’s beyond – just beyond!
It probably goes without saying that this would be a wonderful dessert to make for your Easter celebrations. Nothing says Spring more than this cake, if you ask me.
Carrot Cake receives a resounding YAY at our house. And hey, I don’t think there’s a better way to eat your veggies. Nope, there’s not!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated white sugar
- 1 1/2 teaspoon vanilla extract
- 3/4 cup canola oil
- 1 1/2 - 2 cups carrots, shredded
- 4 ounces cream cheese, softened
- 3/4 cup unsalted butter, softened
- 1 3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut, optional
- Preheat oven to 350 degrees F and grease a 9-inch round cake pan.
- 1. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
- 2. In the bowl of your stand mixer, combine eggs and white sugar. Beat until combined and add vanilla extract and canola oil. Slowly mix in dry mixture into wet mixture until no lumps remain.
- 3. Remove from the mixer and fold in shredded carrots. Pour mixture into the prepared cake pan and bake in the oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
- 4. Remove from oven, invert cake onto a wire rack and let cool completely.
- 5. Meanwhile, prepare the cream cheese frosting by mixing together the cream cheese, butter, confectioners' sugar and vanilla extract until smooth and creamy.
- 6. Line a baking sheet with parchment paper and place sweetened coconut on top. Place in a 350 degree oven for 8 -10 minutes, stirring often.
- 7. Spread cream cheese frosting evenly over the cake and garnish with toasted coconut, if desired.
- Carrot Cake will keep up to 5 days stored in an airtight container in the fridge.
- The recipe for cream cheese frosting yields a thick layer. If you prefer, you can easily half the recipe for a thinner layer.