This is the dessert I made for my 24, 24, 24 meal.
I hope you make it someday!
Natalie’s Killer Carrot Cake
yield: 2 9-inch cakes
2 cup AP Flour
1 cup Dark Brown Sugar
1 cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
4 Eggs
1 1/4 cup 100% Vegetable Oil
3 cups Grated Carrots
1/2 – 1 cup Pecan Pieces (save some for decorating)
preheat oven to 350 degrees
prepare two 9 inch cake pans
1. Whisk together first 7 ingredients. In another bowl whisk together eggs and oil.
2. Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots and nuts.
3. Pour in two 9 inch cake rounds, bake for 35 – 45 minutes, or until a toothpick comes out clean.
4. Let cool at least 30 minutes before taking out of pan.
Cream Cheese Frosting
yield: enough for this cake
2 8oz packages Cream Cheese, softened
2 TBS Butter, softened
1 tsp Vanilla Bean Paste
1 TBS Lemon Juice
pinch Salt
4 – 5 cups Powdered Sugar, sifted
1. Using your electric mixer, cream together first 5 ingredients until smooth.
2. Add powdered sugar slowly until 4 cups have been added. I prefer my frosting a bit more thick so I used closer to 5 cups.
There is 3 cups of grated carrots in this cake (which took me a pound of carrots to get) so this cake is somewhat healthy… right? OK wrong. But it’s SO good! I like to add lemon juice to my cream cheese frosting to make it more tangy. Oh and this cake stays moist for days, not that it will last that long!
Update 12/09:
This is the recipe I get the most feedback on and I am so glad everyone has liked it! To date I had received zero bad reviews. I make this cake at least once a month for friends, family, or us! Here is the killer carrot cake I made a few days ago.
Instead of frosting the entire cake, I left the sides visible. This cake also had an additional 1/2 cup of raisins. The top was decorated with raisins and golden raisins, pecans, sprinkles and marzipan carrots. Yes, all that!
My first attempt at marzipan carrots. Ya like?
