Like I've mentioned before, I don't have much of a sweet tooth. I mean, don't get me wrong, I love me some dessert - but I don't find myself craving sweets on the reg. BUT this carrot cake might be the exception. This is one of my favorite cakes I've ever had in my LIFE. I got this recipe from my friend Courtney, and it never disappoints when I make it! It's not too sweet, always moist (sorry, I hate that word too), crunchy from the carrots and walnuts and the perfect companion to the cream cheese frosting. You could literally put this frosting on a stick and I'd eat it. This cake couldn't be easier to make and the smell that will fill your kitchen while it bakes is unreal. Now that you've got your hands on this recipe, what better treat to make for Easter?!
Ingredients:
For the cake:
2 C all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 C granulated white sugar
4 eggs
¼ C vegetable oil
2 C grated carrots (peel carrots first!)
1 (8oz) can crushed pineapple
½ C chopped walnuts (optional)
Oil to grease your baking dish(es)
1-2 tbsp flour to flour your baking dish(es)
For the cream cheese frosting:
½ C softened butter
8 oz softened cream cheese
1 tsp vanilla extract
3 ½ - 3 ¾ C sifted confectioners (powdered) sugar
1-4 tbsp Milk to thin the frosting if needed
Additional Supplies:
Sifter or fine mesh strainer
Cheese grater (to shred carrots)
9”x13” rectangular baking dish OR two 8” round baking dishes
Directions:
Preheat oven to 350 deg (F) and generously grease and flour your baking dish(es).
In a large bowl, sift together 2 cups flour, baking powder, baking soda, salt and cinnamon.
Add sugar, vegetable oil and eggs. Mix until well combined.
Add shredded carrots, crushed pineapple and nuts. Stir to combine and pour into baking dish.
Place in the oven. If using a 9”x13” baking dish, bake for 40 minutes. If using two 8” round baking dishes, bake for 28-30 minutes.
Remove from the oven and let cool completely before frosting.
While the cake cools, make your frosting! In a large bowl, beat together the butter, cream cheese and vanilla. Slowly add the confectioners sugar until it reaches the desired thickness.
NOTE: If the frosting is too thin/watery, add more confectioners sugar. If the frosting is too thick, add 1 tbsp of milk at a time until it reaches the desired thickness.
Frost your cake and serve!
NOTE: This recipe can also be prepared as cupcakes. Follow steps 1-4 as stated above. Line a muffin tin with paper cupcake liners (or spray with nonstick cooking oil) then scoop batter into each muffin cup. Each muffin cup should be 1/2 - 3/4 of the way full to ensure the batter does not spill over while baking. Bake at 350 for 20-22 minutes, checking often. Remove from oven, let cool and follow step 7 to make your frosting.Yields 22-24 cupcakes.
Prep Time: 15 minutes
Cook Time: 28-40 minutes
Total Time: 43-55 minutes
Servings: 10-12 servings
Recipe by Courtney Morinello, posted by Kodi Hill.
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