I’ve been making this carrot cake for a few years now and let me tell you, it is Da’ Bomb! Everyone loves this cake and I am frequently asked for the recipe. When I attend a pot luck or awards dinner and need to bring a dessert, I bring this cake. And every time I go home with an empty cake stand. If you are looking for a dessert to bring to Easter dinner, or you just want to make something special, I highly recommend this recipe.
This recipe was adapted from the Earth Bound Farms Cookbook
Recipe: The Best Carrot Cake I’ve Ever Made
Ingredients
2 cups all-purpose flour
2 cups Sugar
1 tablespoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
4 large eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups carrots, grated
1 1/2 cups cream cheese, softened
3/4 cup unsalted butter, softened
5 cups powered sugar
1 tablespoon vanilla extract
Instructions
Preheat the oven to 325 degrees . Butter and flour 2 round 9-inch cake pans and set aside.
Sift together the flour, sugar, cinnamon, salt, baking soda, and baking powder and set aside.
In a mixing bowl, whisk together the eggs, oil and vanilla. Add the flour mixture and stir to combine. Fold in the shredded carrots.
Divide the batter between the 2 prepared pans. Bake for about 45- 55 minutes {or until a wooden toothpick inserted in the center of the cake comes out clean}. Cool cake pans on wire racks. Remove cake from pans, wrap in Saran wrap, the aluminum foil. Place on a cookie sheet and freeze cake layers over night.
Over the years I have learned when making layer cakes it is best to slice the cakes while they are very cold. This helps to eliminate excess crumbs.
After you cakes have chilled in the deep freeze set them on the counter and proceed to make the frosting.
To make the frosting, combined the cream cheese, butter and vanilla in a medium-size bowl with a wire whisk until creamy{a Kitchen Aid mixer makes this a snap}. Slowly add in the powered sugar.
Building Your Cake, Place a dab of frosting in the center of your cake plate. Add the first layer {you will need to cut both of your 2 cake layers in half to make a total of 4 layers}. Frost the center of each layer, then the top and sides. Garnish with a foil wrapped chocolate carrot or fresh baby carrots from the garden if you have them.
Jennifer Jo says
This looks soooo good. And I just realized I don’t have a carrot cake recipe on my blog. Clearly, it’s time to experiment!
sesame street says
This is eerily similar to my Mom’s recipe! Except due to her phobia of high fat content, she substitutes applesauce for half of the oil. Yummy!
Mavis says
That is a great idea! Apple sauce instead of oil. 🙂
Melissa says
This is the yummiest carrot cake ever!!!! Thank you for another yummy recipe!
Mavis says
You bet. I love how moist it is. 🙂
Onilee says
Mavis,
I made the carrot cake for my husband for his Easter birthday. It was Da’Bomb. Yummo! He loved it and said it the the best carrot cake he has ever had. Thanks for sharing the recipe. I will surely be making it again.