Carrot cake is, quite possibly, the perfect cake. Who doesn’t like carrot cake?? If you don’t like carrot cake, then there’s something wrong with you and I don’t want anything to do with you (just kidding . . . sort of). I’m personally a big fan of carrot cake. I will admit it’s not my all-time favorite cake, but I do love it and it’s in my top 3, for sure. But if you flat out don’t like carrot cake? Weirdo.
I’ll also say that a carrot cake is really perfect in its own way. First, it’s cake. That’s pretty much enough right there – but with the cinnamon spicy-ness and the cream cheese frosting – it kind of takes it to a whole other level. If you go to a birthday party and the cake ends up being a carrot cake, everyone is all “Ohhh, carrot cake – YUM!” Right?? It’s like the universal crowd pleaser of cakes.
And with carrot cake, you gotta have the cream cheese frosting. They pretty much go hand-in-hand. Like Lucy and Desi. Hardcastle and McCormick. Lindsay Lohan and a court date. You get the idea. And there’s something about cream cheese frosting – so rich and delicious, it’s the perfect complement for carrot cake.
The recipe I have is super easy and works like a charm. I’ve made it several times and it comes out perfectly every time. Plus, making an actual layer cake is pretty cool and makes me feel like a world class pastry chef. Even though, clearly, I’m not. To start, you’ll want to mix the ingredients – but start by beating the eggs til they’re fluffy.
Next add the dry ingredients, ending with the carrots and pecans.
Once you have the ingredients blended, pour them up into well-greased layer pans.
Bake at 350 for 30-40 mins. Be sure and check the batter with a toothpick. Once the cake is done, remove from oven and let cool before frosting. To make the frosting, simply combine the following ingredients with a hand mixer: cream cheese, butter, powdered sugar and a little vanilla – Easy Peazy! Try with all your might to resist eating the frosting straight out of the bowl. Can you tell I have a sweet tooth for frosting? Yeah – I always lick the bowl.
Once the frosting is ready and cakes are cool – start icing the cake! I usually trim a little off the top of the layers – just enough so the top layer sits evenly on the bottom. Don’t forget to frost the middle first! To me, frosting is a lot of fun. It’s the last step and I like working with the frosting, spreading it around the sides to make it picture perfect. Everybody knows there’s not too many things prettier than a beautiful cake! Recipe is below —-
- 2 cups plain flour
- 2 cups granulated sugar
- 2 cups grated carrots
- 4 eggs
- 1 1/2 cup canola oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup chopped pecans
- 8 oz softened cream cheese
- 1/2 cup (1 stick) butter
- 1 lb confectioners sugar
- 1 tsp vanilla