Carrot Cake: A Tried-and-True Easter Treat
Posted on: April 2, 2022
For as long as I can remember, I have always had a love for Carrot Cake! The moist, light and perfectly spiced cake has always been a staple at many family occasions, with everyone young and old taking a slice (even to-go!). The key to a great carrot cake is LOTS of carrots. As a kid, my mom and aunts had me hand grating the carrots, but as an adult, I have found the joy in using a food processor—thank you Kitchen Stuff Plus.
And what is just as important as the cake itself, I believe? Cream cheese frosting! That is a must. They go together like Bert and Ernie, Mary Kate and Ashley, and yes, like peanut butter and jelly. I prefer my carrot cake with nuts and raisins, but those can be omitted from your recipe if needed. Go with what you love.
With Easter coming around the bend, why not show off your baking skills to family friends with this tried-and-true classic Carrot Cake recipe. For cake accessories, Winners and Kitchen Stuff Plus are the go-to spots for cake pans, and baking tools. When your cake is complete make sure to present your fabulous creation on a equally fabulous-looking cake stand.
2 cups (500 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) table salt
1 teaspoon (5 mL) allspice
½ teaspoon (2.5 mL) nutmeg
2 teaspoons (10 mL) ground cinnamon
1½ cups (300 grams) packed brown sugar
½ cups (100 grams) white granulated sugar
1 cup (250 mL) canola or vegetable oil
4 fresh large eggs, room temperature
1 pound or 3½ cups (450 grams) grated fresh carrots on largest hole of box grater
¼ cups (60 mL) walnuts
¼ cups (30 grams) walnuts to garnish (optional)
Some unsalted butter and flour to grease cake pans.
1 brick (250 grams) Selections Classic Cream Cheese room temperature (very important this is room temperature).
½ cup (115 grams) unsalted butter room temperature.
3 cups (375 grams) confectioners/icing sugar sifted.
Place rack in middle of oven and preheat to 350F.
Butter and dust with flour two 9-inch cake pans. Line bottoms with parchment paper.
In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, allspice and whisk. Set aside.
In stand mixer with paddle attachment, mix the brown and white sugar, then eggs, one at a time. Scrape sides of bowl after all eggs have been added and stir again.
Add the oil in a slow stream on low speed.
Scape sides and add the flour mix on slow in about 3 additions until just incorporated. Do not overmix.
Remove from stand and with large spoon or spatula, fold in the carrots until just blended. Do not over mix.
Divide the cake batter into two pans and bake for 35 minutes or until a toothpick comes out almost clean (no wet/batter on toothpick but a few small crumbs is okay).
Allow to cool in pan for about 10 minutes.
Transfer to finish cooling on wire racks for about two hours to completely cool before frosting. Ideally wrap in plastic and refrigerate overnight
Make sure the butter and the cream cheese are both the same room temperature.
In stand mixer with paddle attachment, beat the cream cheese on medium until smooth and silky about two minutes.
Add the butter and beat another 30 seconds.
Scrape the bowl and add icing sugar in small additions to avoid sugar from flying out. Beat until smooth.
Slather about ⅓ of the frosting on the first layer of cake and smooth out with an offset spatula.
Place second layer of cake and spread the rest of the frosting on the top layer and sides using the offset spatula.
¼ cup (30 grams) of chopped walnuts to garnish (Optional).
Happy Easter from Cloverdale!
~ Gillaine, Marketing Coordinator