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!
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
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)
- Preheat oven to 350°F.
- Grease and flour three 8-inch round baking pans or two 9-inch round baking pans.
- In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth.
- Add in the eggs one at a time, then the vanilla, and mix until smooth.
- In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves) until combined.
- Add the dry ingredient mixture to the mixing bowl, and beat on medium speed until just combined.
- 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.
- 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.
- 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.
- Add in vanilla extract and salt, and continue mixing until combined.
- Lower speed to medium-low and gradually add in powdered sugar.
- 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.
- When cakes are finished baking, remove pans and let them cool on a wire rack until the cakes reach room temperature.
- Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire.
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?