Easy Carrot Cake Recipe

Luckily the easy carrot cake recipe is the best carrot cake recipe we've ever used!

This densely rich and moist spice dessert, full of brightly orange colored vegetables and toasted nuts, is delicious. Really? Vegetables in a dessert? No worries. The grated vegetables have a high sugar content, they soften after baking, and enhance the texture, flavor and color. This spice dessert is almost always topped with cream cheese icing – which is the perfect complement to its flavor, and looks divine. You guessed it, because of the cream cheese, it's limited to cooler weather conditions and/or must be refrigerated until right before consumption.

What season(s) are best? If it's your favorite, then have it no matter what the season. If you’re looking for something that’s seasonally appropriate…these work best in the cooler months, like fall and winter? Why? Heavier desserts are a bit too much for warm summer days. The orange and brown colors would look divine in the fall or winter. You’d have better luck keeping that cream cheese frosting cool by avoiding the summer heat.

Elena from Spring, TX shared her favorite Carrot Cake Recipe with us (originally from allrecipes.com - with a twist and no nuts)

Ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

When baking, bring all ingredients to room temperature. Take them out of the fridge an hour before you get started.

Most cake recipes convert easily to cupcakes:
One 8” square cake = 12 cupcakes
One 9x13” cake = 18 cupcakes
Two 9” rounds = 24 cupcakes
Two 8” rounds = 18 cupcakes

To get inspired for that perfect baby shower cake design, make sure to check out our Baby Shower Cake Gallery

Enjoy!


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