My Favorite Carrot Cake

There are a few sweets that I am always on the lookout for: tiramisu, key lime pie and carrot cake. I’ll order them whenever they appear on a restaurant menu in my eternal search for the very best.

Thus far in life, Carmine’s Restaurant in New York City serves up a giant vat of goodness that is my favorite tiramisu. My friend’s Aunt Helen makes a killer key lime pie, and today I am sharing the recipe for my favorite carrot cake.

I was introduced to this amazing cake from my dear friend, Natalie. We were stationed in Japan together, where we developed a wonderful circle of friendship with other military spouses who also had small children. We often shared the load (and loneliness) of raising a family while living abroad with husbands away on business — out at sea. We hosted potluck dinners, adventured throughout Japan together, celebrated one another’s joys and supported each other during tribulations. So this recipe — and the lifelong friendships it reminds me of — are beautiful blessings.

You may be questioning my last word choice: a cake is a blessing? Oh my, yes! This carrot cake is rich and moist, perfectly spiced with cinnamon and nutmeg, and topped with the most decadent cream cheese frosting. Add a cup of coffee and it’s a little slice of happiness.

As the name suggests, it’s all about the carrots. Start with freshly grated carrots. Seriously, don’t skimp on this step and try to substitute with the already-shredded carrots in a bag. Pull out the grater and go to work! You’ll need three cups of freshly grated carrots, which is the key to the richness and consistency of the cake.

To make the cake, combine dry ingredients minus the sugars in a large bowl and whisk together.

Next, beat the granulated and brown sugars with the wet ingredients. I use a stand mixer, but you can also do it in a large bowl with a hand mixer. Add dry ingredients into wet and mix until just combined. Lastly, fold in grated carrots, chopped pecans and golden raisins.

Divide the batter evenly between cake pans and bake for about 40-50 minutes. An added bonus is that your house will smell amazing while the cakes bake! Let them cool in their pans a few minutes before inverting onto racks to cool completely.

The cream cheese frosting is just so heavenly you’ll want to make a several-layer cake so you can enjoy the creamy goodness with every bite!

Top your frosted cake with additional pecans or decorate per your own style.

My Favorite Carrot Cake is a cake I make with love and love to share with the special people in my life. Give it a try, and I bet it’ll become your favorite, too. Enjoy! — v.

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My Favorite Carrot Cake

November 7, 2016

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By: v.

Ingredients

• 3 cups carrots, freshly grated
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 large eggs
• 1 1/4 cups vegetable oil
• 1 Tbsp pure vanilla extract
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1/2 cup chopped pecans
• 1/2 cup golden raisins
• 
  CREAM CHEESE FROSTING
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 tsp pure vanilla extract
• 3 1/2 cups powdered sugar
• 1/2 cup chopped pecans, optional

Directions

• Step 1 For the cake: Preheat oven to 350 degrees F. Prepare two 9-inch round cake pans by coating with no-stick baking spray or greasing and lightly dusting with flour. For added insurance, line the bottom of each pan with a circle of parchment paper and the cakes will slide out easily.
• Step 2 In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
• Step 3 In the bowl of an electric stand mixer, beat eggs, oil, vanilla and sugars. Add dry ingredients into wet until just combined. Stir in grated carrots, then fold in chopped pecans and golden raisins.
• Step 4 Divide batter evenly between prepared pans. Bake 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
• Step 5 For the frosting: Cream butter, cream cheese and vanilla in the bowl of a stand mixer until light and fluffy, 2-3 minutes. With the mixer on low, slowly add powdered sugar, a cup at a time, until combined. Turn the mixer to high and beat until smooth and creamy, 3-4 minutes. Fold in chopped pecans and/or sprinkle on top of frosted cake.
  
  This recipe is adapted from Allrecipes.