This amazing carrot cake recipe will always conjure up some wonderful memories. Carrot cake is my dad’s absolute favorite type of cake and I can remember eating it in our backyard and watching the fireflies on his birthday. It also happens to be the favorite cake of my dear friend Elizabeth (hold the walnuts please), but I secretly think that she’s just in it for the cream cheese frosting. This particular recipe holds significance for me because it comes from one of the sweetest people I know, the wonderful Andria (a co-worker of mine), and whenever I make this recipe I am reminded of my 3 wonderful summers at my old office.
With all of these wonderful memories tied to carrot cake, it is definitely one of my favorite types of cake as well. When Andria made the cake for the office it was as light as air; when I made the recipe the cake was much denser. Either way, it is an amazing recipe that I knew I had to share with you!
Best Ever Carrot Cake
courtesy of Andria Cornell
4 large eggs (at room temperature)
2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
3 cups finely shredded carrots*
3/4 cup vegetable oil
1/2 cup finely chopped and toasted pecans/walnuts (optional
*A note about the carrots: You can use either baby carrots or the traditional stick carrots when making this cake. Using baby carrots take longer to grate but they will result in a much sweeter cake. Carrot cake is traditionally made with the large stick carrots, so choose accordingly.
1) Preheat oven to 350° F
2) Grease and flour two 9-inch round cake pans
3) In a large bowl stir together flour, sugar, baking powder, cinnamon, and baking soda.
4) In another large bowl, beat together the 4 eggs, carrots, and oil. Make sure that all of the egg yolks get broken and properly incorporated.
5) Pour this wet mixture into the dry flour mixture and gently stir until combined. Make sure to scrape the bottom of the bowl so that there are no floury sections left in the batter.
6) Split batter evenly between the 2 greased and floured cake pans.
7) Bake at 350 for 30-35 minutes, checking for doneness every 2 minutes or so beginning at 26 minutes. Carrot cake can go from moist to dry very quickly so you must be very careful. Remove from oven when a toothpick emerges clean from the center of the cake.
8 ) After cooling 10 minutes remove the cakes from pans and allow to cool on a rack until completely cool.
Cream Cheese Frosting
1 8oz tub/brick of cream cheese
1 stick (1/2 cup) unsalted butter at room temperature
2 tsp vanilla extract
5 3/4-6 1/4 cups powdered/confectioners sugar
1) Blend together cream cheese, butter, and vanilla in a large bowl. Gradually add in powdered sugar, one cup at a time, being sure to blend completely after each addition. After adding 5 cups you can add however much more you would like to bring it to spreading consistency and to make it as sugary as you’d like.