2 minute read
Carrot Cake Recipe
One of the best parts of springtime is coming together with loved ones for Easter. Taking priority to the Easter ham, deviled eggs or potato salad is always the desserts. There’s no better dessert to represent Easter than a moist, homemade carrot cake with classic cream cheese icing, and this one happens to be our favorite.
By Carly Meyers
Ingredients
Cake: 2 cups chopped pecans (1 cup cake, 1 cup garnish) *Optional 1 ½ cups dark brown sugar ½ cup granulated sugar 1 cup vegetable oil 4 large eggs ¾ cup unsweetened applesauce 1 teaspoon vanilla extract 2 ½ cups all-purpose our 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ½ teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 2 cups grated carrots
Cream Cheese Frosting: 16 ounces cream cheese (2 packs) 4 cups confectioners’ sugar 1 ½ teaspoons vanilla extract ½ cup unsalted butter, room temperature Pinch of salt, to taste
Instructions
Preheat oven to 300 degrees Fahrenheit. If including pecans, line a baking sheet with parchment paper. Spread chopped pecans and toast for 7-8 minutes. Allow them to cool for 15 minutes.
Turn the oven up to 150 degrees Fahrenheit. Grease three, 9-inch cake pans, line them with parchment paper, then grease parchment paper. Whisk brown sugar, granulated sugar, oil, eggs, applesauce and vanilla together in a large bowl until combined without lumps. In another bowl, whisk our, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves together. Fold the wet ingredients into the dry ones with a rubber spatula until combined. Then, fold in carrots and 1 cup of toasted pecans. Spoon the batter evenly amongst the cake pans. Bake all 3 cakes at once for 20-24 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. Allow the cakes to cool completely. Use a handheld or stand mixer to beat cream cheese and butter together until smooth. Add confectioners’ sugar, vanilla extract and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for 3 minutes until creamy. Frosting should be soft, but not runny.
Tips for Best Results
Line your cake pans with parchment, as this will ensure your cakes will not stick and can be easily removed from their pans. Make your cake ahead of time. Carrot cake tastes best when it’s given time to set and for the moisture of the frosting to set into the layers. Bake and frost 1 day ahead of time and refrigerate. Bring to room temperature before serving, if desired. Grate the carrots from whole carrots, rather than buying them grated. This gives you a better chance at perfectly moist cake. ■
