If you are looking for a moist carrot cake recipe you have landed in the right place! The best thing is this Carrot Cake has easy to follow instructions with the Cream Cheese Frosting recipe included.
The carrot cake is inspired by Everyday Dishes. You can find the post here. Note I only followed the carrot cake recipe. I used my own cream cheese frosting recipe, you can find below!
What you will need to make this cake:
MEDIUM SIZED MIXING BOWL
WHISK
FOOD PROCESSOR
SIEVE (a whisk will do the trick of you don’t have this)
HAND OR STAND MIXER
To make the Carrot Cake you will need:
2 cups granulated sugar
1 1/4 cup vegetable oil
4 large eggs
1 lb. bag of baby carrots
2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
2 1/2 tsp cinnamon
For the Cream Cheese Frosting you will need:
2 packages cream cheese (16 ounces)
1/2 cup butter (1 stick)
6 cups powdered sugar
2 tsp. vanilla extract
pinch of salt
4 Tbls milk or cream
Instructions for Baking the Carrot Cake
Prepare two 8 inch pans with cooking spray and parchment paper.
Whisk the sugar, oil, and eggs together in a medium bowl, set aside.
In your food processor chop the baby carrots until they are the consistency of wet sand. Add into the sugar/oil/egg mixture.
Sift the dry ingredients into the same bowl on top of the wet ingredients (flour, baking soda, salt and cinnamon).
Gently fold in the dry ingredients without over mixing.
Divide batter evenly between cake pans. Bake in preheated oven for 35-40 minutes or until a tooth pick inserted comes out clean.
When the cakes are done baking, let them cool for 10 minutes on a cooling rack.
Turn the cakes out of their pans onto a sheet of wax paper, remove the parchment circles, and place the pans back over the cakes for 2 hours. This will lock the moisture into the cake layers!
Once your cake layers are completely cooled it’s time to ice this cake!
To Make the Cream Cheese Frosting
Bring your cream cheese and butter to room temperature.
In your mixer (hand or stand) beat the butter and cream cheese together.
Slowly add in the powdered sugar.
Add in your vanilla and salt.
Slowly add in the milk. Start with 4 Tbls and add more to desired consistency.
Use the cream cheese frosting right away or store in the refrigerator for up to 10 days.
*Tip: make sure you use the block of cream cheese and not the whipped kind. It will make your frosting too runny.
If you would like to up your cake decorating game, check out my tutorials page here —->http://www.thepleasantbaker.com/category/tutorials/
