I’ll be the first to admit it, I’m not much of a carrot cake fan…but this classic carrot cake is seriously tasty! Warning: I’m going to use one of those dreaded words. Moist. This cake is so incredibly moist and perfectly spiced with simple ingredients that you likely have on hand already at home.
We agreed that this is the some of the best carrot cake we’ve ever had. Don’t you love it when something you make yourself reaches that best ever status? Such a good feeling. Anyway…this carrot cake is the perfect dessert to share with your family this Spring or to finish off your Easter dinner. It is sure to be a hit with the whole family and is a sneaky way to get some veggies into those picky eaters’ bellies.
I don’t know why, but I was really surprised when our moderately picky eater suddenly became an uber picky toddler who refuses to eat anything and everything. Even foods that he previously loved like mac n’ cheese, pizza, and chicken nuggets have been refused lately. These are kid classics! Needless to say, veggies have made the no-go list which has kicked off a desperate search for new recipes to sneak veggies into. I might have to try to adapt this recipe into a slightly less sugary carrot cake inspired muffin in the near future.
If anyone has any favorite hidden veggie recipes, send them my way. But before you do, make this awesome carrot cake!
Ingredients:
For the Cake:
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans (optional)
For the Frosting:
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 4 cups confectioners sugar
- 1 tsp vanilla extract
Directions:
- Preheat oven to 350 degrees F. Spray with non-stick cooking spray and flour cake pan(s).
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
- Mix in dry ingredients including flour, baking soda, baking powder, salt and cinnamon.
- Stir in carrots. Fold in pecans (optional). Pour into prepared pan(s).
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto another surface to finish cooling before frosting.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.
- Frost the cooled cake.
- Decorate as desired.
Recipe from: All Recipes
