Our Favorite Carrot Cake

It is once again springtime here in the Midwest, which got me thinking about one of my favorite cakes to make. Since Easter is right around the corner, I thought I better share my absolute favorite carrot cake recipe. I feel like carrot cake is very underrated and honestly, it should be for all times of the year. That’s how good this cake is. I am a sucker for spiced cakes that are fluffy, moist, textured, and have a silky cream cheese frosting.

I’ve tried many carrot cake recipes, and I have found the best ones are oil based. Oil-based cakes tend to have a more moist and light tender texture. The oil coats the flour, trapping gases, and slows down the gluten formation. That results in a cake that stays moist longer and has a softer crumb.

You can make this carrot cake your own with any of these optional additions:

• Crushed pineapple: Pineapple will add moisture, sweetness, and acidity that complements the carrot and spices.
• Walnuts or pecans: Nuts add flavor and texture.
• Shredded coconut: Coconut adds another flavor dimension while adding texture and sweetness. It also complements the earthiness of the carrots and spices.
  
  

Carrot Cake

Yield: 15-20 slices (depending how the cake is cut)

Prep time: 1 hour, 45 minutes

Bake time: 30 minutes

Inactive time: 45 minutes

Total time: 3 hours

For the cake:

1 cup granulated sugar

1 cup dark brown sugar

4 eggs

1 cup vegetable oil

1 teaspoon vanilla bean paste

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon grated candied ginger or dried ginger

1/2 teaspoon fine sea salt

3 cups grated carrots

8 ounces crushed pineapple, drained

1 cup shredded coconut

Optional: 1 cup walnuts or pecans

For the cream cheese frosting:

16 ounces cream cheese, room temperature

1 1/2 cups butter, room temperature

7 cups powdered sugar

2 teaspoons vanilla bean paste

Pinch of sea salt

1 tablespoon heavy cream, more if needed

1. Preheat oven to 350 degrees F.

2. Drain pineapple and grate carrots.

3. Line the bottom of two 8-inch cake pans with parchment paper and grease with Pam, Crisco or baking spray.

4. In a large mixing bowl, combine eggs, granulated sugar, brown sugar, and vanilla. With an electric mixer, beat on medium speed until light and fluffy.

5. Add the oil and mix until well combined.

6. In a small bowl combine flour, salt, baking powder and baking soda.

7. Add the dry ingredients and mix until just combined.

8. Stir in the grated carrots, shredded coconut and drained pineapple.

9. Divide batter between the prepared cake pans. Bake for 30-35 minutes.

10. Allow cakes to cool before removing them from the pans.

11. While the cakes are cooling, prepare the cream cheese frosting.

12. In a large bowl, combine the cream cheese, butter and vanilla. With an electric mixer, beat until fluffy and there are no lumps.

13. Slowly add powdered sugar until desired consistency and sweetness. Add heavy cream as needed.

14. Once cakes have cooled, remove from the pans, slice in half, making two layers per cake. You should end up with a total of four layers of cake.

15. Assemble on a cake board or serving plate, put the first layer of cake down, followed by a layer of cream cheese frosting. Repeat for the next 2 layers. Place the final layer of cake on and frost the outside in a light layer of frosting. (this is a rustic looking cake) decorate however you would like and top with extra nuts or decor of your choice.

16. Place cake in the refrigerator for at least 30 minutes before serving so the frosting has time to set up.

17. Slice and enjoy!

This cake would go perfectly for Easter dinner or any other Spring gathering you have planned. For the rest of the menu, turn to our hands-on Spring Dinner Party class on Friday, April 11 at 6pm (just 4 spots left!) or Saturday, April 19 at 6pm. You'll learn how to make:

• Mixed Green Salad with Radishes and Goat Cheese 
• Herb Crumb-Crusted Rack of Lamb with Parsley-Mint Pesto 
• Shrimp Risotto with Peas and Parmesan 
• Strawberry-Rhubarb Cobbler