To me, what would Easter be without carrot cake, anyways?? My husband’s absolute favourite cake in the world happens to be Carrot Cake, so I took it upon myself to master this recipe and test it until perfection – since I get the impression it will be the most requested dessert in my house 🙂
To me, a good carrot cake needs two things to make the cut: 1). It must be moist and 2). It must have a depth of flavour from enough spice. I also might be a traditionalist because I opt out of nuts in my carrot cake. I prefer a rich moist cake and sometimes I find nuts take away from it – so – I just leave them out altogether! In the recipe I share below, nuts can easily be added if you happen to be a nutty fan 😉
MAKES ONE 13- x 9-inch CAKE! I doubled the recipe listed below to achieve a 4-layer cake
- 2 cups all-purpose flour
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 3 eggs
- 3/4 cups vegetable oil
- 3/4 cups brown sugar, packed
- 3/4 cups granulated sugar
- 1 tsp vanilla
- 2 cups grated carrots
- 1 can (398 mL) crushed pineapple, drained
- Cream cheese icing:
- 2 (8oz) packages of cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla
- 2 cups icing sugar
- For garnish:
- 3 carrots, peeled & halved
- 1/2 cup mini eggs, crushed
- Preheat the oven to 350 F and grease a 13- x 9-inch metal pan.
- In large bowl, whisk together flour, baking powder, cinnamon, nutmeg, baking soda, and salt and set aside.
- In a separate bowl, beat together eggs, granulated sugar, brown sugar, veg oil and vanilla until smooth.
- Stir this into flour mixture until just combined then stir in the carrots and pineapple until well combined.
- Scrape this mixture into 2 greased and floured 8-inch round cake pans.
- Bake in 350 F oven for 35 minutes. Allow cakes to cool in pan, remove and allow to completely cool before icing.
- *(I often make the cake the day before and let it rest a day before icing!)
Cream Cheese Icing:
- In bowl, beat cream cheese with butter until smooth followed by vanilla.
- Next, beat in icing sugar 1/4 cup at a time, until smooth and well combined.
- Slice each cake in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread about 3/4 cup of the icing over cut side – top with 1 of the remaining layers, cut side down. Repeat with remaining cake layers and icing.
- Using a large offset palette knife, spread a layer of the remaining icing all over cake to seal in crumbs and refrigerate for about 30 minute to firm up.
- Use a dollop of icing to stick your carrots to the top and finish with mini egg dirt around the base of the carrots and base of the cake.