Carrot cake brings joy and happiness into the world! It’s bright, tasty, and that cream cheese frosting is just straight FIRE!
Unlike our original carrot cake recipe, this recipe really lets those carrots shine! AND it taste darn good with a cup of coffee or tea.
Interested in a slice? Well….just keep on reading!
Jump to RecipeSelecting the Right Carrot
Carrots come in different shapes and sizes. So, let’s take this time to briefly go over a few key things on picking the right carrot for the job. Your mission should you choose to accept , is to pick the best carrots, the world has to offer:
- For a taste of sweetness, aim to find a larger carrot.
- Look for a carrot with intense coloring, simply meaning avoid purchasing carrots with blemishes and discoloration.
- Be sure the leaves on top of the carrots are fresh and bright in color. Similar to when it’s Spring time and people start to wear pastel colors. That’s the type of green we want to take home.
- Smooth operator carrot is the goal. Simply meaning purchase the carrots without small roots.
- Firm and sturdy is key. Try not to buy carrots that feel rubbery, instead aim for crisp and plump.
The Star Carrot Cake Ingredient
We will keep this list simple and short. Wanna hear it? Here it go…
- Carrots: Well you guessed it, carrots are a vital part of this equation because without them, how could it be called carrot cake? Be sure to follow the guide in the previous section and make this pound cake the best grandma has ever tasted!
Cream Cheese Frosting with Added Flare
This frosting has sugar, spice, and everything nice! To create that fluffy cloud like frosting as seen in the photos follow our little guide below:
- Use room temperature ingredients. Be sure to take out the cream cheese and unsalted butter and let them sit out for a bit, before whipping it into frosting.
- Sift powdered sugar. This prevents any large clumps in the frosting.
- Add powdered sugar in alternatives. By adding the sifted powered sugar little by little, you’re preventing a huge mess and allowing time for the sugar to mingle with the butter and cheese.
- Spice it up. In addition to adding vanilla extract and a touch of salt, spice things up with a pinch of ground cinnamon and nutmeg. It brings a little fall into any season.
Looking for more snack attack cakes? Check out these links below:
Loaf Carrot Cake
Carrot cake brings joy and happiness into the world! It's bright, tasty, and that cream cheese frosting is just straight FIRE!
Ingredients
- 2 cups Cake flour sifted
- ½ tsp Baking soda
- 1½ tsp Baking powder
- 4 Large eggs RT
- 2½ cups Finely grated carrots excess water drained out
- ⅓ cup Chopped pecans
- 1 tsp Kosher salt
- 1¼ cup Grapeseed oil
- 1 cup Granulated sugar
- 1 cup Dark brown sugar
- ½ tsp Nutmeg freshly grated
- 2 tsp Ground cinnamon
- ¼ tsp Ground cloves
- 1 tsp Vanilla extract
Cream Cheese Frosting
- 8 oz. Cream cheese
- ½ cup Unsalted butter
- 1 tsp Vanilla extract
- Pinch of salt
- 4 cups Powdered sugar sifted
- ½ tsp Ground cinnamon
- ¼ tsp Nutmeg freshly grated
Instructions
For the Cake:
- Preheat the oven to 350 degrees F. Lightly grease 2 (9"x5") loaf pans. Set aside.
- In the bowl of an electric mixer using the whisk attachment, beat together the eggs, oil, sugar, salt, vanilla extract, and spices.
- Whisk in the flour, baking soda, and baking powder.
- Add the carrots and pecans. Mix until blended.
- Divide the batter evenly into the prepared loaf pans (fill until three-quarters full). Bake for 1 hour or until inserted toothpick comes out clean.
- Remove the cakes from the oven. Cool down for at least 10 minutes before transferring to a cooling rack. Allow the cakes to fully cool before frosting.
For the Frosting:
- In the bowl of an electric mixer, using the paddle attachment. Beat together the unsalted butter and cream cheese at medium speed until smooth and creamy (approximately 5 minutes).
- Reduce the speed to the lowest setting and add in the vanilla extract, spices, and powdered sugar.
- Return the speed to medium and whip the mixture for 2-4 minutes or until creamy.
- Frost the loaf cake as desired and serve.