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!
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
- Heat the oven to 350°F
- Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and whisk; set aside.
- 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.
- Pour the batter into a 13-by-9-inch glass baking dish (no need to spray with oil or butter).
- 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.
- 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.
- Add the powdered sugar and vanilla. Turn the mixer to low and mix until the sugar is incorporated, about 30 seconds.
- 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