We’re featuring another Carrot Cake recipe just in time for Easter! What’s your favorite Spring time dessert?
This one is brought to you by our friend Heather Christo. Heather is always dishing up the sweetest most delicious desserts for our readers to enjoy!
Carrot Cake with Cream Cheese Frosting
1 cup soft butter
¼ cups oil
1 cup brown sugar
1 cup white sugar
1 Tb Vanilla
2 ½ cups flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
½ tsp salt
¼ tsp nutmeg
3 cups shredded carrots (I ran mine through a food processor)
Vanilla Cream Cheese Frosting
1 cup butter, room temperature
8 oz cream cheese, room temperature
1 ½ tsp vanilla paste (or a scraping of ½ a vanilla bean or just extract)
4 cups confectioners’ sugar
1 Tbs milk
Preheat the oven to 350 degrees. Prepare 3 8” pans (or two 9” pans) with circles of parchment paper and baking spray.
In the bowl of a mixer, cream the butter, oil and sugars. Add the eggs and vanilla and combine well.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the mixer and combine.
Add the carrots and beat until you have a well mixed batter.
Evenly divide them between the three (or two) cake pans.
Bake them at 350 degrees for about 25 minutes or until a toothpick inserted into the middle comes out clean.
Let the cake layers cool on a cooling rack.
While the cake is cooling, make the frosting:
Beat all of the frosting ingredients in a bowl with a hand mixer until completely combined and light and fluffy.
When the cake is completely cool, frost the cake, adding frosting to each layer before adding the next cake round.
Garnish with berries or pansies!
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