I think you will like this one.
I think you will really like this one.
If you have been searching for a dessert for your Easter table, this may just be the one you are looking for. Better yet…it is pretty easy to make and incredibly delicious!
In my world, there is nothing worse than a dry cake. Ok, let me rephrase that. In my cooking world, one thing that bugs me is a dry cake. That is one of the reasons why this cake stands out so much to me. It is unbelievably moist, and so flavorful. Topped with the creamy cream cheese frosting, it is a dessert made in dessert heaven..well if there was such a thing. I mean, could there be? 🙂 My husband would definitely like to go there. He loves his desserts and this one was no exception.
I think the hardest part of this recipe may be the shredded carrots, but I just peeled them and threw them in my food processor and they were perfect. Make sure you don’t puree them, they should be shredded or at least pulsed and in small pieces. Of course you can shred by hand too, but the food processor is so much easier! I recommend using actual carrots too–not the baby carrots. The big carrots seem to carry so much more flavor which is perfect for this cake. I made this cake to celebrate and early Easter with my husband’s side of the family and it was a big hit. My nephews even had seconds! I hope this cake is as big of a hit with your family as it was with mine!
Incredible Carrot Cake
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
3 tblsp instant vanilla pudding mix
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 lb. medium carrots (6 to 7 large carrots), peeled and shredded
1 1/2 cups sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups canola oil
1 recipe cream cheese frosting to frost cake
Preheat the oven to 350 degrees. Grease and flour two 9 inch baking pans. In a large bowl, mix flour, baking soda, baking powder, pudding mix, cinnamon, nutmeg, cloves and salt. In another large bowl, beat sugar and brown sugar and eggs until well combined. Add oil slowly to sugar mixture until well emulsified. Stir in by hand, carrots and dry ingredients. Stir until well combined. Pour evenly into your two cake pans. Bake for 28-32 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pan for ten minutes, then turn out onto cooling racks. Completely cool before frosting about 1 hour. Frost in between layers and around the whole cake with (tons of) cream cheese frosting. Eat and enjoy!
Do you like my bunny silhouette in the colors of a carrot? My kids got a kick out of that! I am so, um…creative? Yeah, it was kinda actually their idea. 🙂
Leave a Reply