My boyfriend’s birthday was this past week and I asked him what kind of cake he wanted me to bake and he decided on Carrot Cake. I have a good, simple recipe for carrot cake but there isn’t much spice to it so I was browsing around for a good carrot cake recipe…you know; really moist with a lot of carrots and a little spice. I came across a great recipe from Gimme Some Oven. It was just perfect! First of all there’s a whole pound of carrots in this recipe, so depending on how much you eat you could probably get in your daily requirement of veggies! Hey, I can totally justify eating this delicious cake and not feel guilty at all! And the cream cheese icing…a dairy serving! Bonus!! 🙂
Oh my goodness! This cake was so good! The whole family loved it. Wes said it was the best Birthday Cake he’s had all year. I told him that was not a compliment, but he insists it was. Whatever, it was pretty darn good and when the 11 year old and 14 year tell you how good it is and nearly lick the plate clean then you know it’s good! Too bad I didn’t take a photo before they (ok, we) tore into!
- 1 1/2 cups + 2 Tbsp. vegetable or canola oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 eggs
- 1 Tbsp. vanilla extract
- 3 1/4 cups flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking soda
- 2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. ground nutmeg
- pinch of ground cloves
- 1 lb. finely-grated fresh carrots
- 3 (8 oz.) bricks cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 Tbsp. vanilla extract
- 1/2 tsp. salt
- 6 cups powdered sugar (more if needed to thicken)
Preheat oven to 350 degrees 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, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined.
Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.
Then remove them and use a large knife to level off the tops of the cakes so they are level and even.
Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.
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.
If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.