My Favorite Birthday Carrot Cake

2014-04-07
  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 2:0 h

I LOVE carrot cake. It reminds me of eating at the Lincoln Dell in Minneapolis with my Grammy as a child. This recipe makes a delicious dessert or frankly is a wonderful way to begin your day as you sip your morning joe. My daughter ate this for breakfast with steamed milk the other day.

Ingredients

  • 2 cups Sugar
  • 1 1/3 cups Coconut Oil (melt into liquid and cool to room temp first)
  • 3 Eggs
  • 2 tsp Vanilla Extract (separated into 1 tsp each for cake & frosting)
  • 2 cups AP (all-purpose) Flour
  • 2 tsp Ground Cinnamon
  • 2 tsp Baking Soda
  • 1 1/2 tsp Kosher Salt
  • 1 pound Carrots, peeled & grated
  • 1 cup Raisins
  • 1 cup Chopped Pecans
  • 8 ounces Cream Cheese, softened at room temp
  • 1/2 lb Unsalted Butter, at room temp
  • 2 cups Powdered Sugar, sifted

Method

Step 1

Preheat oven to 400 degrees. Line two 9" round cake pans with parchment paper.

Step 2

Beat the sugar, oil & eggs together until light yellow. Add 1 tsp vanilla.

Step 3

In another bowl, sift together 2 cups flour, the cinnamon, baking soda & salt.

Step 4

Add the dry ingredients to the wet ingredients.

Step 5

In a separate bowl toss the carrots, raisins & pecans in 1 T flour. Add this to the batter.

Step 6

Pour half of the batter into each cake pan. Bake at 400 degrees for 10 minutes, then lower the heat to 350 degrees and bake an additional 35-45 minutes or until a toothpick comes out clean.

Step 7

Let cakes cool. For the frosting: mix the cream cheese, butter, 1 tsp vanilla & powdered sugar until smooth.

Step 8

Remove cakes from parchment paper. Frost one cake, then lay the second cake on top and frost both cakes.

Step 9

ENJOY!!!

Source (This is modified from a perfectly delicious recipe): Ina Garten

Recipe Type:
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