Lots of people in the South serve carrot cake on Easter. I guess since carrots are associated with bunnies, that sort of makes sense. I have always thought it has more of a fall flavor profile, but it is nice alternative to all the chocolate in the Easter basket for those who don’t love chocolate. (Yes, those people exist! Some are among my close friends and family.)
The key to this cake is the finely grated carrots. I have a SaladMaster hand crank food processor that is probably considered an antique. It is the best for finely grating anything from carrots to cheese (see pimiento cheese recipe). It is superfast and everything comes out so fluffy. I tried to talk my mom out of hers, but she wasn’t ready to give it up. So, she found one on EBay and bought it for my birthday a couple of years ago. I actually cried. Aren’t mom’s the best! I use it all the time and think of her every time. I even keep the birthday card in the box where it lives. Of course, I have to save her a piece of carrot cake or pint of pimiento cheese whenever I make it. Thanks Mom!
Cream Cheese Frosting. I really don’t have to say much else. It makes everything better. It elevates a plain white cake to something special or compliments the spice of the carrot cake to perfection. It is even a good frosting for a coconut cake, with or without pecans. Hmmmm, maybe I should come up with a Bon Bon cake!
Carrot Cake
- Total Time: 1 hour 40 minutes (does not include time to cool cakes before icing)
- Yield: 16 slices 1x
Description
The key to this cake is the finely grated carrots. I have a SaladMaster hand crank food processor that is probably considered an antique. It is the best for finely grating anything from carrots to cheese (see pimiento cheese recipe). It is superfast and everything comes out so fluffy.
Ingredients
- 5 eggs
- 2 cups sugar
- 1 tablespoon cinnamon
- ¾ teaspoon ginger
- 2 cups self rising flour, sifted
- ½ tsp salt
- 1 ½ cups vegetable oil
- 1 cup chopped pecans
- 1 tsp vanilla
- 4 cups finely grated carrots
- Baker’s Joy
- 1, 8oz package cream cheese
- 1 stick butter
- ¼ cup heavy cream
- 6–7 cups of powdered sugar
- Optional flavoring such as 1 tsp vanilla or almond
Instructions
- For the cake: Preheat oven to 320 degrees Fahrenheit. In bowl of stand mixer, beat oil and sugar. Add eggs, vanilla, salt and cinnamon and mix until blended. Add flour just until incorporated. Add carrots and pecans.
- Spray two 8 or 9 inch round pans with Baker’s Joy. Divide batter evenly and swirl the pans to evenly distribute. Bake on 320 degrees for 30-40 minutes or until toothpick comes out clean. Cool on racks.
- For the frosting: All ingredients should be room temperature. Beat butter, cream cheese, and heavy cream in stand mixer with whisk attachment until fluffy. Add 6 cups powdered sugar slowly. Once incorporated, beat on high for 3-4 minutes. Adjust to desired consistency with more heavy cream to thin or powdered sugar to thicken.
- Frost and assemble cake, when completely cooled.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Cakes
- Cuisine: American
Keywords: Dessert, Cakes, Easter Sweets, Spring Sweets