Sweet & savory country cooking from my table to yours!

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Carrot Cake

 

Ahhh…what better time than Easter to share my homemade Carrot Cake recipe with you.  This cake is so dense and moist with just the right amount of spice.  There are also two secret ingredients that you wouldn’t know are in this cake if I didn’t tell you.  This moist and delicious cake is then frosted with a superb Cream Cheese Buttercream Frosting that melts in your mouth.  Serve this to your guests at Easter or any special Holiday and get lots of compliments and smiles…

Heres, how I made it… 

I started by lining three 9″ round cake pans with wax paper rounds.  I lightly greased and floured the wax paper rounds and insides of the pans and set them aside…

I added some flour, baking powder, baking soda, and cinnamon to a medium bowl…

And whisked all ingredients together and set it aside…

Next, I added some carrots to my blender and grated them.  You can also use shredded carrots.  I also opened and drained s small can of crushed pineapple, although this smart person forgot to take a picture…

Then I finely chopped a cup of pecans in my mini food processor.  You can also coarsely chop them and leave them bigger.  I set them aside while mixing up my batter…

For my wet ingredients, I added some sugar, eggs, canola oil, buttermilk and pure vanilla to the mixing bowl of my stand mixer…

And mixed everything on medium speed for about one minute until it was thoroughly combined…

Next I added my dry ingredients…

And mixed the ingredients on low speed for about 30 seconds, just long enough to incorporate the dry ingredients…

Then I added the carrots, nuts, crushed pineapple and even some coconut…

And mixed the batter on low-speed, just until all ingredients were incorporated, about 30 seconds…

I divided the batter evenly between my three prepared cake pans…

And baked them for about 30 minutes until a toothpick inserted into the center of the layers came out clean…

Then I inverted the cake layers onto wire racks and peeled off the wax paper rounds…

And I let the cakes completely cool before frosting them…

Now…for the frosting, here’s what I did…

I started by placing a softened block of cream cheese in the bowl of my stand mixer…

Using my whisk attachment, I whisked it on medium speed, until it was very smooth and light and free of any lumps…

Next I added some softened butter, and pure vanilla extract…

And whisked it on medium speed until the mixture was light and creamy…

Then I added some powdered sugar to the mixture…

And lastly, I whisked it until it was light, thick and real creamy.  Just look at that…

Okay, for this cake I used a cardboard cake round, because I decided to make this cake a couple of weeks before Easter, so I could share it with you here, and then I froze it.  I smeared a small bit of frosting over the cardboard round to keep the first cake layer from sliding around.  Note:  This cake freezes well…

I placed the first cake layer on the cardboard round and spread a generous amount of frosting over it, stopping  just short of the very edge…

I repeated this step with the second cake layer…

Followed by the third…

Lastly, I frosted the top layer and the sides of the cake…

And garnished the top with a few pecans and toasted coconut flakes…

Then I just had to slice a big piece of it so I could show you a picture…

Did I mention how hard it was to make myself freeze this cake?

I hope you make and enjoy this scrumptious cake for Easter!

Cindy

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Carrot Cake


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60

Description

A dense and moist cake with a rich creamy cream cheese frosting.


Ingredients

For the Cake

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 4 large eggs
  • 3/4 cup canola or vegetable oil
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 3 cups finely shredded or grated carrots
  • 1 cup chopped pecans or walnuts, coarse or finely chopped
  • 1/2 cup sweetened flaked coconut, optional
  • 1 small 8 ounce can crushed pineapple, drained, optional

For the Cream Cheese ButtercreamFrosting

  • 1 package softened cream cheese, softened, 8 ounce
  • 2 sticks real butter, softened
  • 2 teaspoons pure vanilla extract
  • 5 cups powdered sugar
  • Tiny bit of milk, if needed

Instructions

  1. Preheat oven to 350 degrees.
  2. Line three 9″ round cake pans with wax paper rounds. Grease and lightly flour the paper rounds and insides of pans.

For the Cake

  1. Whisk together the flour, baking powder, baking soda and cinnamon in a medium bowl and set aside.
  2. In a large mixing bowl of a stand mixer, or use a hand mixer, add the eggs, oil, sugar, buttermilk and vanilla. Mix on low speed for a few seconds, then medium speed for about one minute.
  3. Add the dry ingredients, mixing on low speed just until they are incorporated into the wet ingredients. Do not over mix.
  4. Add the carrots, nuts, and the pineapple and coconut, if using. Mix on medium speed for a few seconds to combine all ingredients.
  5. Divide the batter evenly between the three cake pans.
  6. Bake for approximately 30 minutes or until a toothpick inserted into the center of cakes comes out clean. Run a knife around the edges of each pan. Invert cakes onto wire racks to cool. Gently pull off the wax paper rounds. Allow to completely cool.

For the Cream Cheese Buttercream Frosting

  1. Place the cream cheese in a large mixing bowl. Using the whisk attachment, or a hand mixer, mix the cream cheese for about one minute until it becomes light and creamy.
  2. Add the butter and vanilla and mix on medium speed until light and creamy again.
  3. Add the powdered sugar, one cup a time, mixing on low speed until incorporated then medium speed until the frosting is light and fluffy.
  4. Spread frosting between layers and on top and sides of cake. Garnish top with nuts and coconut if desired.
  5. Place cake in a covered cake container and refrigerate if not serving the same day.

Notes

  • The pineapple and coconut are part of this recipe. They can be omitted if desired, but most guests won’t know they are in the cake unless you tell them. The pineapple adds moister to the cake

Nutrition

  • Serving Size: 12

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