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Carrot Cake with Cream Cheese Frosting

I’ve been making Myles a birthday cake every year, since we started seriously dating nine years ago. The very first cake I made for him happened to be a red velvet (one of his favorites), it was also the first cake I’d ever baked that wasn’t from a box. I was just starting to discover my love for baking, and was so excited about this cake. It’s a funny memory now, but using the crappy oven in my dorm’s kitchen left the middle quite doughy. I remember frantically calling a friend who was a more experienced baker than I, to help fix it. After realizing that if it baked for any longer, it would burn, I decided to take it out of the oven and just cut out the middle — turning it into a Bundt cake, ha!

For this year’s birthday, I thought I’d try my hand at a carrot cake. It’s not my first attempt. Last Easter I also made a carrot cake. I went for a healthier version, and it tasted just, okay. This time around, I went for the real deal, and it was a hit! This carrot cake is flavorful, moist, and the cream cheese frosting is a nice compliment, as it’s not overly sweet.

It’s a great any time dessert, or maybe for your Easter table this year!

INGREDIENTS:

4 eggs, whisked

3 cups carrots, grated

2 cups flour

1 cup pecans, chopped

1 cup brown sugar

1 cup granulated sugar

1 cup crushed pineapple, drained

1/2 cup canola oil

3 teaspoons vanilla

3 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon nutmeg

1/4 teaspoon all spice

Additional pecans for garnish

Cream Cheese Frosting

3 cups confectioners sugar

8 ounce package of cream cheese

1 teaspoon vanilla

DIRECTIONS:

1. Combine flour, brown sugar, granulated sugar, cinnamon, nutmeg, all spice, baking soda, and baking powder.

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2. Add whisked eggs, canola oil, and vanilla.

3. Combine with crushed pineapple and grated carrots.

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4. Fold in chopped pecans.

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5. Grease two 8 inch pans with butter and fill each half way with batter.

6. Bake at 350 F for 30-35 minutes or until toothpick comes out clean.

7. Allow cake to cool, while you prep frosting.

8. For frosting: cream together sugar, cream cheese and vanilla.

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9. Frost cake and garnish with chopped pecans. Enjoy!

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By Ravelle, March 25, 2016
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College sweethearts turned husband + wife (with 2 kiddos under 2) from New York City, then Phoenix, but now calling Los Angeles home. Cruise along with our family of four as we set out on a never-ending quest to be happy, healthy + well-fed.
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