I’m officially in full-on Holiday baking mode! This week, I baked Daniel’s and my all-time favorite dessert – carrot cake!
I’ve never made carrot cake before, but I absolutely loved how it turned out so I had to share the recipe! It’s super easy to make and to add a more unique taste, I used a soft and creamy frosting different from the traditional firm carrot cake icing.
I actually decided to record a video of the process and my handsome was super kind to help me, but I got a little bit frustrated during the process (it wasn’t easy for me to record myself baking a cake for the first time), so we had to stop recording half way. BUT… now that I know how to make it, I’d be more than happy to create a video of this recipe. So let me know if that’s something you’d be interested in seeing on my blog!
Here’s the recipe:
FOR CARROT CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups olive oil (or other vegetable oil)
- 1 cup granulated sugar
- 1 cup brown sugar (lightly packed)
- 1 teaspoon vanilla extract
- 4 large eggs
- 6 medium grated peeled carrots
- 1 cup chopped pecans
FOR CREAMY FROSTING
- 8 ounces cream cheese
- 1 1/4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1/2 cup chopped pecans (for topping/decorating cake)
MAKING THE BATTER
- Use a box grater or food processor to shred the carrots. Set aside.
- Whisk the following dry ingredients in a medium bowl: flour, baking soda, cinnamon and salt. Set aside.
- Grab another bowl and whisk the following wet ingredients: oil, vanilla, and sugars. Whisk in eggs, one at a time (the eggs will incorporate better this way), until combined.
- Add the dry ingredients to the wet ingredients bowl in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots and nuts.
BAKING THE CAKE
- Preheat the oven to 350 degrees F.
- Lightly grease and flour the bottoms and sides of two 9-inch round cake pans.
- Divide the batter between the greased cake pans and bake until a cake tester (or toothpick) comes out clean. This should take 35-40 minutes.
- Cool cakes in pans for 15 minutes then place them on cooling racks and cool completely.
- In a large bowl, beat cream cheese with a handheld mixer until creamy. Beat in the powder sugar (a ¼ at a time) until fluffy.
- Pour in whipping cream and beat on medium speed for 45-60 seconds. Set aside until ready to frost cake.
- When cake layers are completely cool, frost the top of one layer, and place the other cake layer on top.
- Decoratively swirl the rest of the cake with the remaining frosting. Scatter nuts on top.
Recipe inspired and adapted from Smitten Kitchen’s Recipe for Carrot Cake Cupcakes.