The Local Ladle

Easter Carrot Cake

Carrot Cake wit Cream Cheese Frosting

My love for carrot cake goes way back!  On my first birthday, my mom had called up my dad to grab a cake for me on his way home from the office. Out of all the chocolate, sprinkles, and ice cream cakes, my dad decided to go with carrot cake . Lets just say my mom was rather confused by his choice, but little did she know I would have a carrot cake for my birthday every birthday since!

I thought I would share my favorite carrot cake recipe with you for this Easter holiday!

Carrot Cake with cream cheese frosting

INGREDIENTS

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon fine salt
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 1/2 cup whole-milk plain yogurt
  • 1 1/2 pounds carrots, peeled and grated on the large holes of a box grater
  • 1 cup walnut halves
  • 1/2 cup of shaved coconut
  • 1/2 cup of raisins (optional)

For the frosting:

  • 2 sticks unsalted butter, at room temperature
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Carrot Cake 5

INSTRUCTIONS

  1. Heat the oven to 350°F
  2. Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and whisk; set aside.
  3. Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the mixture is thoroughly combined. Gradually fold in the flour mixture until just combined. Stir in the carrots, nuts, coconut, and raisins, until evenly mixed.
  4. Pour the batter into a 13-by-9-inch glass baking dish (no need to spray with oil or butter).
  5. Bake until a toothpick or cake tester inserted in the center comes out dry, about 40 to 50 minutes total. Transfer to a wire rack to cool completely before frosting.
  6. Meanwhile, place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy.
  7. Add the powdered sugar and vanilla. Turn the mixer to low and mix until the sugar is incorporated, about 30 seconds.
  8. Spread all of the frosting in an even layer over the cooled cake and decorate as you like!

NOTES: If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days

 

Carrot Cake

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