I love a good carrot cake, don't you? It seems so grown-up and elegant. An adult eating vegetables that are disguised as cake. I've used this recipe for our last 14 Easter Celebrations. It's always a hit. It is nut, pineapple and coconut free! It is incredibly moist and the Cinnamon Brown Sugar Cream Cheese Frosting just melts on your tongue! I added candied carrots to mine for that sophisticated look, but honestly, this cake is just as worthy of your swoons when it is made as a simple sheet cake.
Every time I bake this cake, I remember the first time I did. We were living in Manhattan, Kansas and I was a newlywed with a baby on the way.
I poured over recipe after recipe, searching in earnest for a nut-free cake
After seeing ingredients I bought wouldn't taste good with carrots, I finally decided to mesh together my favorite spices and basic ingredients. It would be a risk, but eh, what's a bag of carrots and a few eggs?
I put the cake in the oven-and it raised. It made an appropriate cake shape. After a quick taste, I was relieved to find it was edible.
Not just edible---but incredible!
I was so excited to share it with my husband, who was the only person I spent that first married Easter with, as both our families were thousands of miles from where the Army had stationed us. He approved. He approved so much he ate almost half the cake.
Over the years, we were blessed to move to other areas of the country, where we were closer to family members. The cake earned my Mother In Laws Approval first.
And eventually, my own Mother partook in the cake and deemed it very tasty. So much so that my husband caught her getting seconds!
Since then, we've added all 4 boys to the mix. And 3 out of 4 eat it and love it. One is still a hold out. He doesn't believe vegetables belong in cake. But we adults, we know better! I've included my recipe below, and I hope that your family enjoys it as much as ours has. Spring just wouldn't be the same without a slice of carrot cake!
Best Ever Carrot Cake with Cinnamon Brown Sugar Cream Cheese Frosting
Our Easter dessert for the last 15 years. I created this recipe after not finding many nut free, pineapple or coconut free carrot cakes. It is incredibly moist and the Cinnamon Brown Sugar Cream Cheese Frosting adds the finishing touch.
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 cup loosely packed for cake, 2 TBSP for icing Light Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp, divided (1 tsp for cake, 1 tsp for frosting) cinnamon
- 1/2 tsp Nutmeg
- dash Cloves
- dash Ginger
- 1 cup Vegetable Oil
- 3 cups finely shredded Carrots
- 4 Eggs
- 1 block (8 oz) Cream Cheese
- 1 tsp Vanilla extract
- 1/4 cup Butter
- 4 cups Powdered Sugar
Preheat oven to 325 degrees. Grease and flour 2 (8 inch) cake pans. In mixer bowl combine flour, sugars, baking powder, baking soda, salt, cinnamon, ginger and cloves. Slowly add oil, carrots and eggs, beating until combined. Beat on medium speed for 2 minutes. Divide mixture among both pans and bake for 40 minutes or until toothpick in center of cake comes out clean. Allow to cool in the pan on a wire rack for 10 minutes. Remove cakes from pans and allow to finish cooling on the rack. For the frosting: Beat the cream cheese, butter, cinnamon and brown sugar until light and fluffy. Add vanilla and once mixed gradually add the powdered sugar. If the icing is too thick, thin by adding milk 1 tsp at a time. Frost the cake after both cakes are cool.
DetailsPrep time: 15 mins Cook time: 40 mins Total time: 3 hour Yield: 12-16 servings