Delicious Carrot Cake
INSIDE : Learn how to bake a delicious carrot cake packed full of spicy flavor and fruit. And don’t forget the amazing cream cheese frosting!
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Shared with permission from Farmhouse Weekends by Melissa Bahen : published by Gibbs Smith 2021.
Farmhouse Weekends
I am so excited to share another amazing book by my talented friend, Melissa from Lulu the Baker. I shared her other book Scandinavian Gatherings a few years ago and you all LOVED it.
Today, I’m sharing a recipe from her newest book Farmhouse Weekends : Menus for Relaxing Country Meals all Year Long!
Recipe Taste Testing
I had the enormous honor of doing a few recipe testings while she was still working on this book, so I can attest to these recipes being amazing. I made her Smoky White Bean Chili with Chicken and her Maple Spice Cake with Grandma Phyllis’s Penuche Frosting – BOTH incredible.
Delicious Carrot Cake
Over Easter I made this tasty treat and we were all in love. I hadn’t baked a carrot cake before so this felt like a great introduction to one of my favorites.
Setting a Dessert Table
To set a lovely spring dessert table it takes only a few fun extras.
- Start by laying down a gorgeous graphic table runner. I used this fun black and white geometric one.
- Next add simple white plates and colorful cloth napkins.
- Cheerful green vintage glassware and copper flatware make for a perfect statement.
- Now sit down and enjoy a slice of your dessert!
Delicious Carrot Cake
Learn how to bake a delicious carrot cake packed full of spicy flavor and fruit. And don't forget the amazing cream cheese frosting!
Ingredients
Cake
- 4 eggs
- 2 Cups granulated sugar
- 3/4 cup vegetable oil
- 2 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups shredded carrots
Cream Cheese Frosting
- 1 (8 ounce) brick cream cheese, softened
- 1/2 cup butter, softened
- 1 pound (about 3 3/4 cups) powdered sugar
- 1 teaspoon vanilla
- A pinch of salt
- 1 cup chopped pecans for topping
Instructions
- Start by preheating oven to 350 F.
- Spray a 9x13 inch baking pan (or 6" round pans like me) with nonstick cooking spray.
- In a large bowl, combine eggs, sugar and oil.
- In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. Add the dry ingredients to the large bowl and stir until just combined. Add in the carrots and stir.
- Spread the batter in the prepared pan and bake 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool completely before frosting.
- While the cake cools, make the frosting. In a large bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt beat until smooth.
- When the cake is completely cool, frost and sprinkle with chopped pecans.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 31gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 85mgSodium: 438mgCarbohydrates: 57gFiber: 2gSugar: 35gProtein: 6g
Want to see the Youtube video of this project? Check it out here.
I know without a doubt you will love this cake! Be sure to pick up Melissa’s book Farmhouse Weekends and give it a try today.
Looking for other delicious food recipes? Check out some of these.
Chocolate Cake in a Mug
Meringue Wreath Cookies
White Chocolate Mousse Desserts