Easter is always my favorite holiday. Christmas is wonderful and special, and has so much anticipation built up to it that makes for so much fun and excitement. However, because it’s couched between Thanksgiving, New Years, and the general holiday craze, it can be a bit overwhelming with so much activity. But, not Easter! Instead, Easter has a quiet start with the beginning of Lent on Ash Wednesday and slowly builds up with the coming of Spring, before Easter Sunday.
Chris volunteered me to bring carrot cake for Easter dinner this year. I was more than happy to oblige because I love any excuse to bake 😉 In our home carrot cake season starts in February when Chris requests it as his birthday cake – it’s his favorite so I’m making it my duty to find (or create) the most perfect carrot cake recipe in the world. If you have one, feel free to send it my way. So far, this recipe is as close as we’ve gotten. I’ve made it a handful of times now and it comes out moist and delicious every time — even when I think “uh oh, this time it’s going to fail me” it doesn’t! It’s a great cake for every spring occasion: bridal showers, baby showers, engagement parties, dinner parties, baptisms etc…
I call it a “beginners” carrot cake because I have actually memorized this recipe – that’s how easy it is! It’s a one bowl recipe. Mix the oil and sugar, add the eggs, sift in the flour, baking powder, baking soda, salt, nutmeg, cinnamon, add the grated carrots, raisins, pecans – and boom you’re done! …. well, after it spends almost an hour in the oven. 🙂
INGREDIENTS: *Recipe adapted from What’s Gaby Cooking Layered Carrot Cake with Cream Cheese Frosting
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 large eggs at room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups finely grated and peeled carrots – I peel them and then place in my mini Cuisinart food processor to grind. I use my mini food processor more than I ever would have imagined, it’s one of my favorites.
- 3/4 cup raisins
- 3/4 cup chopped pecans
- 4 cups powdered sugar
- 2 8oz packages of cream cheese at room temperature
- 1 stick (1/2 cup) unsalted butter at room temperature
- 4 teaspoons vanilla extract
- Preheat oven to 325F. Grease 2 8inch round cake pans.
- Using a stand mixer, or large bowl and hand mixer, beat the sugar and vegetable oil until thoroughly combined. Add the eggs 1 at a time. I make sure each egg has been entirely mixed in before adding the next. It only takes a few seconds for each egg.
- Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg into the sugar/oil/egg mixture. I place this strainer over my stand mixer and put all the dry ingredients into the strainer to “sift” through to the sugar/oil/egg mixture. Stir in the carrots, raisins, and pecans.
- Pour the batter into the prepared pans. Try to divid the batter equally between both pans! Bake about 50-55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cakes cool completely before frosting.
- To make the frosting: use either the wire whip attachment on your stand mixer, or a handheld mixer, and whip together the powdered sugar, cream cheese, butter, and vanilla extract until it is creamy and smooth.
- Put one cake layer on a cake plate and spread with frosting. Then put the other cake on top and spread with frosting. Enjoy!