The first time I heard of carrot cake, I thought it was going to taste very carroty and boring, but wow! It was not what I expected. The carrots are not overpowering at all, in fact you can barely taste them. Carrot cake has become one of my favorite cakes. Even the hubby who hates cake gobbles this one up when I make it. Very moist, slightly sweet with a hint of spice. It is just amazing and today I am sharing the easiest carrot cake recipe ever.
Carrot cakes can be eaten plain but adding a layer of cream cheese frosting takes them to another level. Some people like to add nuts, raisins, pineapple and all sots of ingredients in theirs but I like mine simple. I strongly believe that keeping things simple always pays off, but if you like to be adventurous I say go for it.
The Carrot Cake Recipe:
This recipe is so easy even a beginner can pull it off. I am not a big baker so you know when I say a cake recipe is easy then it is really easy. The recipe involves mixing eggs, melted coconut oil, sugar, vanilla essence, spices in one bowl and mixing flour, baking powder, baking soda and a pinch of salt in another. Once done all you do is combine the dry and and wet ingredients followed by 3 cups of grated carrots and voila!
Seriously, the most laborious work you will do during this process is grate the carrots. If you have a food processor you can use the shredding feature which will save you so much time. Just be warned the batter will not look so pretty before baking but don’t worry it will turn golden brown and amazing.
When the cake is cooked and cooled completely, layer with homemade cream cheese frosting. The result is a delightfully rich and delicious cake. We like to have it with a cup of coffee or tea for dessert.
How to Store Carrot Cake with Cream Cheese frosting:
Chances are the leftovers will not last long but the best way to store carrot cake with cream cheese frosting is to store it in the fridge. It will last for about 5 to 7 days when refrigerated. Make sure the container is tightly sealed or covered with cling wrap or foil to prevent drying. You can also freeze individual slices wrapped in cling wrap for at least 2 months in freezer.
Don’t want the fuss of baking a cake but want a crowd pleasing dessert? How but getting an Edible Arrangements Fruit Basket. Read more about them here!
| Prep Time | 20 Minutes |
| Cook Time | 35 Minutes |
| Servings |
2 layer cake
|
- 1 1/4 cup Melted Coconut oil
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 1 1/2 tsp ground cinnamon
- 2 1/2 cups sifted all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cups fresh grated carrots
- 1/4 cup roughly chopped pecans
- 16oz (2 8oz bricks) softened full fat Philadelphia cream cheese
- 1/2 cup (1 stick) unsalted butter
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
Ingredients
Cream Cheese Frosting
|
|
- Preheat oven to 350F degrees. Butter 2 9-inch cake pans or line them with parchment paper.
- Mix the first 8 ingredients in a food processor till well combined. You can easily mix them up using a whisk or wooden spoon.
- In another bowl sift flour, baking powder, salt and baking soda into a large bowl. Add the egg mixture into the flour mixture and mix till smooth and well combined. Add grated carrots and mix gently.
- Place batter into the 2 pans and bake for 35 minutes and allow to cool for at least an hour.
- Beat butter and cream cheese with an electric mixture until it is creamy and lump free. Add 1 cup of sugar and mix for 2 minutes then add the second cup and mix for another 2 minutes till mixture is super smooth.
- Set the first layer on a cake stand with the flat side facing up then spread a third of the frosting over the cake. Top with the next cake layer with the rounded side up. I made the mistake of putting the round side down which didn't really look good. Spread the remaining frosting on the top and sides if you wish. There will be plenty of frosting for this. I just chose not to do the sides out of sheer laziness.
I often cook sweets and especially cakes, but my main problem is time and the fact that many recipes are long! But this is wonderful, fast and good!
I’ve never had carrot cake before but it does sound so yummy! I think I’d also prefer it with the cheese cream frosting. You lay it so well.
Iām not particularly fond of carrots but I love me a good carrot cake. Topped with delicious smoothie with cream cheese frosting and a moist spice cake is something I truly find scrumptious.
ABsolutely heavenly if I do say so myself! I want to make a recipe like this ASAP! š
I do enjoy carrot cake and this one does look delicious. It’s always good to have a go-to recipe. Yum!
Oh my gosh I absolutely love carrot cake! It is like my favorite thing ever, I think I had it as a child a few times and it brings back fond memories. This one here looks amazing!
im not even kidding that carrot cake is my fav of all time, can’t wait to try this recipe!
Carrot cake is something i should try. This one sounds delicious . Cant wait to try it
I looove making carrot cake! This recipe definitely sounds easy and the cake turned out beautifully!
Wow I have never come across such an easy recipe for carrot cake! Definitely trying this over the winter break! xo, Suzanne
Yummy carrot cake! so healthy and I really want to try this! thanks for sharing!
Carrot cake is one of my favorite desserts of all time. This looks like it would be so delicious!
This looks so good! I don’t get to have carrot cake often, so I’ll have to give this recipe a try. Thanks for sharing!
Wow…These carrot cake looks so yummy! I will definitely try this in soon as possible.