The Best Carrot Cake

Around Easter I went searching for the perfect carrot cake. (I also wanted a chance to use the food processor attachment for my Kitchen Aid I received for my birthday back in December.) I kept going to events where I knew there would be carrot cake, only to be disappointed by a cake mix with Cool Whip. I know, some people love that kind of thing, but if I want carrot cake, I want a cake that is moist, slightly dense, not too sweet or overpowered by cream cheese, and I don't like nuts or raisins inside the cake itself. I guess I am kind of particular about my cake! 

The best carrot cake I ever had, hands down, was at a wedding reception I went to a few years ago. I can't even remember what made it so miraculous, but it forever changed my idea of what a carrot cake could be- namely I discovered it could be enjoyable!

This carrot cake, my carrot cake, is about as perfect as it gets. Super moist, not overly sweet, not overly spicy, and with no artificial aftertaste, it is a true winner. Plus, no special ingredients or flours are required. I love the combination of a whipped cream cheese filling with a buttercream frosting because then the cream cheese isn't too strong.Topping it with cinnamon-sugar toasted pecans was the perfect way to introduce just a little bit of texture so that the cake doesn't feel too rich. Even people that tell me they don't like carrot cake liked this cake. I'd call that success! 

I know carrot cake is typically an Easter or Mother's Day dessert, but I think this one could work all year round. It is perfect for a baby or bridal shower!  The spices lend itself perfectly for fall, and it really I'd make it for a summer BBQ, too. Yum. Honestly, I'd just make it for breakfast, but maybe you don't go in for cake for breakfast. (If you've never had cake for breakfast, I highly recommend it.)

The Best Carrot Cake

Ingredients

• 1 1/2 cups plus 2 tbs vegetable oil
• 1 cup sugar
• 1 cup brown sugar
• 6 eggs, room temperature
• 1 tbs vanilla extract
• 3 1/4 cups flour
• 1 tbs cinnamon
• 2 tsp baking soda
• 2 tsp salt
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• dash ground cloves
• 1 pound grated carrots

Cooking Directions

1. Preheat oven to 350 degrees. Spray 2 9" round cake pans with non-stick cooking spray, or line with parchment paper.
2. In a large bowl or stand mixer, mix together the oil and sugars until smooth. Add the eggs one at a time until just mixed. Add the vanilla.
3. In a separate bowl, whisk together dry ingredients. Slowly, add in the dry ingredients to the wet ingredients until just combined.
4. Fold in carrots.
5. Pour into prepared cake pans. The batter will fill the pans up, but they won't overflow while baking. Bake for 30-45 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes. Then carefully remove cake from pans and cool completely on a cooling rack before frosting.

Cream Cheese Filling

Ingredients

• 8 oz cream cheese, room temperature
• 8 oz butter, room temperature
• 1/2 cup powdered sugar
• 1/2 tsp vanilla

Cooking Directions

1. In a large bowl, whip cream cheese and butter until smooth. Add in powdered sugar and vanilla, adding more of each if desired, according to taste.
2. Beat until smooth and fluffy.
3. Spread between layers of cooled cake.

Fluffy Buttercream Frosting

Ingredients

• 1 cup butter, room temperature
• 1-3 tbs heavy cream
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 4-8 cups powdered sugar

Cooking Directions

1. In a large bowl with a hand mixer or in stand mixer with whisk attachment, beat butter until light and fluffy, about 3 minutes. Slowly add in 4 cups powdered sugar and extracts.
2. Add in heavy cream and additional powdered sugar by degrees until frosting reaches consistency and taste desired. If frosting a layered cake, you will want a slightly stiffer frosting so be careful when adding cream.
3. Continue to whip for several minutes until light and fluffy. Use to frost 2- 9" cakes or the outside of a 9" layered cake.

Bake the bread. Share the slices.