With Easter long weekend starting tonight, I thought it would be the perfect time to share the secrets behind the best carrot cake ever! It is my go to cake, because it is so delicious that even my husband who hates cake, loves it!!
The cake recipe comes from Carrie Sellman’s blog thecakeblog.com and is simply delicious. I usually make this cake in a rectangle pan with cream cheese icing on top. I like the ratio of cake to icing and that it feeds easy a large group. However, it is definitely not the prettiest presentation for this yummy cake and I strongly recommend you head over to The Cake Blog to see how extra special you can make your cake this Easter.
Here is the recipe I make!!
1 cup of oil
2 cups of sugar
2 cups of flour
2 tsp of baking soda
2 tsp of baking powder
2 tsp of cinnamon
3/4 tsp of salt
A pinch of nutmeg
4 large eggs
3 cups of grated carrots
Pre-heat oven to 350 degrees. Prepare your baking pan (I use a large rectangular one – the same one I use to make lasagna)
Grate carrots and set aside.
In the bowl of a stand mixer, beat together sugar and oil on medium speed with a paddle attachment.
Sift together dry ingredients in a separate bowl.
With the mixer on medium-low, gradually add in the eggs.
Carefully mix in the dry ingredients in at least two batches. After mixing, scrape the bottom of the bowl with a rubber spatula.
Stir in carrots.
Pour batter into prepared baking pan.
Bake until the centers of the cake are done, about 30 minutes, my oven is not quite hot enough, so it takes me longer. If you use multiple pans, please refer to The Cake Blog for suggested cooking times.
Remove from oven and cool on a wire rack.
Since I only make a simple slab cake, I use a different icing recipe, but I find it works really well with the yummy cake!!
1 package of cream cheese (approximately 8 ounces) soften
1/2 cup of butter soften
2 cups of sifted icing sugar
1 tsp of vanilla extract
Cream the cream cheese and butter using a stand mixer.
Add the icing sugar slowly.
When the mix is nice and creamy, add the vanilla.
Refrigerate if not used right away.
So this my not so secret recipe that taste great every time!
Happy Easter and happy baking!