I made this carrot cake a couple Sundays ago for one of our Soup Sunday meals and for my mom, who was celebrating her birthday. Carrot cake is one of her favorite desserts. I had ambitions to make this into a beautiful two layer cake to display nicely on a cake stand…but I went the easy route instead and poured the batter into a pyrex and avoided the task of building and frosting a cake. The original recipe calls for this to be a sheet cake anyway and it. was. so good.
Quite possibly one of the best cakes I’ve ever made. Hands down best carrot cake I’ve ever made (and eaten!).
While I do think this recipe was pretty easy, I will admit it was a bit tedious peeling the carrots and grating them. But I have a food processor so it cut down on hand grating, which would have been awful (but doable).
The cake received rave reviews from my family and the leftovers were sent to the office with Erik for his colleagues to enjoy. I didn’t need a half a carrot cake sitting in my fridge all week. I wanted it for sure. But didn’t need it.
It’s been two weeks since my last blog post. I’m about a week way from my third trimester and evening exhaustion is setting in again. I’ve fallen asleep putting Juliet to bed around 8:30pm more times than I can count in the past couple weeks which leads zero time for blogging. I’m beginning to accept the fact that I will never be a frequent blogger again. The days of five, even three, blog posts a week are probably long behind me. I am just being realistic. With a second baby here in a few months, I can’t imagine I’ll find time to blog more. Though when I was on maternity leave with Juliet I blogged quite often. So we’ll see.
I still love to cook and have been enjoying food photography when I make time for it. And I’m sure personal updates about the new baby will be making its way onto the blog as well. Some readers enjoy my personal posts, but some don’t and honestly I just can’t care. At the end of the day this space is mine and monetization is probably one of my last priorities, which is nice because then I don’t have to be super self conscious about the content I choose to post on here. I do still have sponsored posts here and there but I am very deliberate about the choices I make for that type of content.
I find that I fill the desire to photograph and share through Instagram, so if you are ever curious about dishes that don’t make it onto the blog, or to see photos of Juliet (who is just four months shy of turning 3!!!), you can check out my profile (leave a comment here with your and I’ll follow you back).
And by all means, try this carrot cake. It’s moist, sweet but not too sweet, with a hint of cinnamon and a delicious cream cheese frosting that is worthy of being eaten by itself with a spoon (though I won’t admit if I actually did that).
4.5 from 2reviewsPrintcarrot cake with cream cheese frostingAuthor: the kitchn INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 teaspoon vanilla
- ¾ cup canola oil
- 1 cup granulated sugar
- 4 cups grated carrots (I found this was about 1.5 lbs whole carrots)
- 1 batch Cream Cheese Frosting (recipe below)
- cream cheese frosting
- ¼ cup (2 oz) unsalted butter, room temperature
- 1 8-ounce package cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2-3 cups confectioner’s sugar (original recipe calls for 3, I only used 2 and thought that worked great)
- pinch of salt
- For the cake
- Preheat the oven to 350°F. Grease a 9×13 baking dish.
- Whisk together the flour, cinnamon, powder, soda, and salt. In a separate bowl, beat the eggs with the vanilla. Set both aside.
- In a large bowl, beat together the oil and sugar in a mixer or by hand until they reach a uniform consistency. With the mixer on low, beat ⅓ of the flour. Next, add ⅓ of the eggs. Continue adding the flour and eggs in alternating additions. Stop mixing when the last of the flour is just barely incorporated. Fold the carrots into the batter with a spatula, working slowly and gently until the carrots are distributed and no more dry flour remains.
- Pour the batter into the baking dish and tap the dish a few times against the counter to work out the air bubbles. Bake for 45-50 minutes, rotating once during baking. The finished cake should be slightly puffed in the middle and browned on the edges. A toothpick inserted in the middle should come out clean.
- Let the cake cool completely before frosting, about one hour.
- For the frosting:
- Beat together the butter and cream cheese. Slowly beat in the vanilla, confectioner’s sugar, and salt. Increase to high speed once the frosting starts to come together into lumps. Beat until creamy, scraping down the sides of the bowl as necessary.