Carrot Cake with Cream Cheese Frosting

“Let them eat cake”!  While this quote has been attributed to Marie Antoinette (and sources say she probably never really said it), I say, “YES”!  You should do it!  After all, it has your basic food groups!  There’s grain-(flour), vegetables-(carrots), protein-(nuts), dairy-(butter & cream cheese). OK, I stretched that a bit!  I’m good at justifying things, but what’s not to love about cake!

This carrot cake recipe comes from Paula Deen’s website.  It was the recipe from her Grandmother Hiers.  It is very easy to make and extremely moist.  I made this cake for our “Easter Feaster”.  (I love to say that just to get a reaction from my children)!  While I’m typically a chocolate cake lover, making a Carrot Cake seemed like the right choice for Easter dinner, (you know bunnies and all).  The cake is exceptionally moist and the cream cheese frosting adds just the perfect amount of sweetness.  So good!  I don’t think I need to wait until another holiday to make this one again!

cake 006Ingredients:

Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans, optional

Frosting:

  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 stick salted butter, room temperature
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans

 

Directions:

Preheat oven to 350 F. Grease and flour 3 (9 inch) round pans, (I used 2 round pans); Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil.  Mix until combined. Add carrots and pecans, if using them.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Note:  Rather than putting the pecans into the frosting, I left the frosting plain and covered the cake in nuts.

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