My Failed Easter Dinner & the BEST Carrot Cake

I have to be honest. I was trying really hard to have all of my Easter posts done BEFORE Easter, but it’s really hard. By the time you realize what you want to write about, make/bake/etc, take and edit photos, and draft a post, it’s already April 1st! I’ve realized that if I want to start posting stuff for July 4th, I better start working on them now.

I really wanted to have a picturesque Easter dinner. Ham, scalloped potatoes, green beans, and…Carrot Cake. When I was putting together the grocery list, Bobby mentioned that he doesn’t like ham. Who doesn’t like ham?! Actually, I’ve known this for a while but my mind won’t accept it. He’s been training for a marathon at the end of the month and has been really picky about what he eats. No meat, lots of carbs and veggies.

Anyways, I decided to forego dinner plans but still make Carrot Cake. I love to bake and it had been a while since I baked anything. I bought the 3 blocks of cream cheese and 1lb of carrots….then, life happened. Our friends came into town and we spent all weekend hanging out, which left no time for baking a cake. Plus, I had a serious case of FOMO (fear of missing out) so I didn’t want to be inside baking while they were out having fun.

Long story short, I’ve had 3 blocks of cream cheese and 1lb of carrots sitting in my fridge for 2 weeks. This past weekend, while Bobby and I were just laying around, I figured I’d make some cake!

Carrot Cake, Mowgli
Mowgli LOVES Carrots!

I found this recipe on Pinterest via Gimme Some Oven. It’s no doubt the BEST carrot cake I’ve ever had. The cream cheese frosting is no joke!

CARROT CAKE INGREDIENTS:

1 1/2 cups plus 2 tablespoons avocado oil
1 cup granulated sugar
1 cup brown sugar
6 eggs
1 tablespoon vanilla extract
3 1/4 cups flour
1 tablespoon ground cinnamon
2 teaspoon baking soda
2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 pound finely-grated fresh carrots
(optional: 1 cup chopped pecans or walnuts, and/or 1/2 cup raisins)

CREAM CHEESE FROSTING INGREDIENTS:

3 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
6 cups powdered sugar (or more if needed to thicken)

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Grease and flour three 8-inch round baking pans or two 9-inch round baking pans.
  3. In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth.
  4. Add in the eggs one at a time, then the vanilla, and mix until smooth.
  5. In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves) until combined.
  6. Add the dry ingredient mixture to the mixing bowl, and beat on medium speed until just combined.
  7. Fold in the grated carrots with a spatula, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
  8. Pour the batter evenly into the prepared cake pans. Then bake for 25-30 (8-inch) or 35-40 (9-inch) minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
  9. While cakes are baking in the oven, make the cream cheese frosting. Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining.
  10. Add in vanilla extract and salt, and continue mixing until combined.
  11. Lower speed to medium-low and gradually add in powdered sugar.
  12. Increase speed to medium-high and beat until combined. Note: If frosting is too thick, you can add a teaspoon or two of water. If it is too thin, you can add more powdered sugar.
  13. When cakes are finished baking, remove pans and let them cool on a wire rack until the cakes reach room temperature.
  14. Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire.

Carrot Cake

Carrot Cake

I guess it’s been a while since I’ve made a cake because this thing was HUGE. I guess I’m used to cupcakes or really, really small personal cakes. Since making the cake on Saturday, we’ve only managed to eat 1/6 of it. Next time I think I’ll cut the recipe in half. And maybe substitute out the sugar and oil for honey.

Does anyone want to come over for cake?

Lauren

 

 

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