Carrot cake may not be the official dessert for the Easter bunny however, it is very popular for the easter table. It is not labor-intensive. If you have a problem with the word moist, this carrot cake doesn’t care as it is passionate and true to itself. It has the perfect amount of spices that balance the satiny irresistible cream cheese frosting. Standing tall, It will not make any apologies because it’s here! It is moist and has the plural form of flavour, making it the best and easy carrot cake recipe.
As the name implies, it has a lot of carrots but it’s not “carrot…y”. The caramel from brown sugar and the warm embrace of cinnamon, nutmeg, and cloves, empowers the subtle flavours of carrots. It is very tender but not to the point where it breaks apart into erratic crumbs.
Carrot cake comes in different shapes and adorns in different ways. As per tradition, my family never misses my carrot cake, adorned with whole fresh carrots and a chocolate-shaped bunny. But there are few things that carrot cake must always have:
- Carrots, Can you think of any dessert that relies on carrots for a dang thing? That no matter how much carrot dump in, you will not be able to taste it. I think carrots are only here for a vitamin A shot (that is why the rabbit’s eyes allow them to have a nearly 360 panoramic vision and a keen sense of smell), let’s go with that. How does that sound?
- Spices balance the whole cake. From the cake itself to the cream cheese frosting, making it better than on its own. Also, it enhances the mood of the baking process until you savour it.
- Cream Cheese frosting, has the right tinge of tang making it irresistible to our palates. Whatever playful twist you decide to frost carrot cake steer clear of cream cheese, please don’t disappoint anybody. Carrots and cream cheese are meant for each other.
Nuts are also a great addition, particularly toasted pecans or walnuts. It adds texture and savouriness that blends well with the spices and helps balance the sweetness and the tanginess from the cream cheese. Though it is not necessary, only if you like it. Either mix it in the cake batter or sprinkle around after frosting, that will be a perfect adornment as well. I’m a pro-nuts but nuts don’t love one of my family. That is why you’ll never find nuts in this recipe.
There are many carrot recipes out there that don’t make sense to me. Some go for coconut, some add pineapple, trying to be exotic, and yet they call it carrot cake. This is like rubbing the roar of carrots. Why not make pina colada instead where you’ll find everything in one place (one of my favourite drinks and cake). If you crave that specific banana flavour, make banana bread that speaks to itself ( and speaking about banana bread, a generous slather of cream cheese frosting makes it sublime). Raisins, I know some of you love ’em and I don’t understand why. Plump sugary raisins in the almost going to melt decadent carrot cake in your mouth??? Maybe, make a raisin-carrot cake instead.
This spectacular cake is always at heart, made as a vessel to frost with cream cheese. It literally has oil, eggs, sugar, spices, and everything nice. Now, Make it for your family and friends not only for this Easter. They will sing the ohh and ahh praise asking for a second serving.
THE BEST AND EASY CARROT CAKE RECIPE
- 3 9" cake pan, Stand mixer, electric hand mixer or balloon whisk and large mixing bowl
For the Cake
- 1 cup (200 g) Granulated sugar
- 1 cup (200 g) Light brown sugar
- 1 ½ cup (327 g) Vegetable oil
- 5 large Eggs, beaten
- 4 cups (400 g) Grated carrots
- 2 ½ cups (320 g) All-purpose flour
- 2 ½ teaspoon (15 g) Baking soda
- 2 ½ teaspoon (10 g) Baking powder
- 1 teaspoon (5.9 g) Salt
- 1 ½ teaspoon (4 g) Cinnamon
- 1/2 teaspoon (1 g) Nutmeg
- 1/8 teaspoon (pinch) of ground cloves
For the Frosting
- 2 8 ounces Cream cheese, room temperature
- 1/2 Cup (113 g) Butter, room temperature
- 2 tsp Vanilla paste
- 1/2 teaspoon (3) pink salk
- 7 Cup (875 g) Icing sugar, sifted
- Preheat the oven to 350°F. Grease and line the pans with parchment paper.
For the cake
- In the bowl of a standing mixer, or using a handheld electric mixer and a large mixing bowl, beat the sugar and oil until blended at a medium speed. Add the eggs and beat for 1 minute or until fully incorporated.
- Sift all the dry ingredients into the egg mixture and continue beating at a low speed for 2 minutes or until thoroughly mixed. Add the grated carrots, using a wooden spoon or a rubber spatula, combine well.
- Pour the batter into the prepared cake pans. Bake for 40 minutes or until a cake tester comes out clean and the whole kitchen smells amazing.
- Transfer to the cooling rack and let it cool in the pan completely before frosting.
For the Frosting
- In the bowl of a standing mixer, or a handheld electric mixer and a large mixing bowl, beat the cream cheese, butter, salt and vanilla paste at a medium-high speed until creamy and lump-free.
- With a mixer on low, add the icing sugar gradually until fully combined but don't overbeat. Stop when sugar is already mixed.
- Smear 3 tablespoons of the frosting on top of the cake stand or cake plate then place the first layer of the cake to hold the cake stay while frosting.
- Spread the frosting between each layer of the cake, the side and top. Enjoy!
- Love nuts, Add 3/4 cup roasted chopped pecans or walnuts in the batter at the same time with the carrots. OR, sprinkle around the frosted cake.
- The cake must be kept in the fridge. It will still keep itself moist but take it out 20-30 minutes before serving.