Let’s get a recipe in the mix here! Do you see where I’m going with this?!
Easter is right around the corner & this carrot cake, is perfect! Let me tell you guys, I was always a boxed cake kinda of a girl, they didn’t bother me one bit and really, any cake with the name Funfetti was a-okay in my book.
But this carrot cake, from scratch, is perfect for Easter gatherings or just to keep at home, all for yourself. Have a cold glass of milk ready and let’s make this cake.
Preheat oven to 350 degrees.
Start by washing and cleaning your carrots. I ended up using 4 carrots total to equal around 3 cups of shredded carrot.
Shred the carrots. I used my food processor, this is quick and efficient. But I will admit that I hate cleaning the thing!
Next, I added around 3 cups of shredded carrot to my stand mixer bowl.
Drain crushed pineapple into a bowl. I wanted to reserve the juice for later.
1 heaping cup of sweetened shredded coconut,
Combine all 3 wet ingredients (shredded carrot, coconut, and drained pineapple) to your stand mixer bowl and mix at low-speed.
The spices. Cinnamon, nutmeg, ginger, and cloves
In a large bowl combine flour, sugars, baking soda, salt, & all the spices. I could not find my sifter from when we moved. I like to make sure my flour is nice and fluffy when I am baking. Especially when I’m baking cakes and since I couldn’t find my sifter, I just gave my flour container a good shake before I measured it out and combined my dry ingredients with a whisk.
Crack 3 eggs in a separate bowl.
Combine 1 cup of canola (or veggie, or whatever) oil and 2 tsp of pure vanilla extract to the egg mixture.
With mixer speed on low, slowly pour in the egg mixture to the carrot, coconut & pineapple combo
Still with your mixer on low-speed, gradually add the dry ingredients to the bowl. You may need to scrap the sides of the bowl with a spatula as you go. Be sure not to over mix!
The batter! It will be on the runnier consistency side, this is perfect! It will bake beautifully!
With your oven preheated, pour batter equally between 2 or 3, 9″ cake pans. I greased the bottom of each cake pan, put a layer of parchment paper, and lightly greased the parchment paper before pouring the batter in.
I have a gas range oven, so I baked the cakes for 15 minutes gave the pans a quick 180 degree turn and baked for another 17 minutes. The cakes turned out perfectly with this amount of time on my oven. Remember, the cakes will continue to cook a little bit after you pull them out of the oven, keep this in mind as your gauging when to end their cooking time in the oven.
**Tears** This is only a small corner of my kitchen during the baking process. So while the oven is at work, I am at work cleaning what I can and making the icing! #reality
…….I digress, let’s continue….
And now on to the perfect cream cheese icing. 2 blocks of cream cheese, 1 cup of butter, 3 cups of powdered sugar, 4 tsp of vanilla extract, cinnamon and nutmeg to taste.
mix mix mix mix mix
light (there is nothing light about this cake, I think you all have realized that now) & fluffy.
Cakes are cooled, now you can start to stack. Put a little (or more, whatever you prefer!) layer of the perfect cream cheese icing in between each cake.
** Don’t forget to make sure the parchment paper is peeled off the bottom of the cake before stacking!
cake, icing, cake, icing, cake, icing
It’s impossible not to lick your fingers while making this cake
& there she is. I love to leave my icing rustic looking like that. I’m not a fan of smoothy-smooth icing. And I am not good at making my icing smooth, so… this is just easier & prettier!!
But this cake needs some pzaazz! It’s Easter!
I just used some leftover shredded carrots and some Robin Eggs that we had in the candy jar to make a little nest on top of the cake.
Now, comes the important part……
You guys, make this cake for Easter!
This really is the perfect carrot cake! I’m going to go have another slice…..
Easter Carrot Cake
2 c. flour
1 1/2 c sugar
1/4 c brown sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp ground ginger
2 1/2 – 3 c. shredded carrot
1 generous c. of sweetened shredded coconut
1 8oz can of crushed pineapple, reserve 1 1/2 tbsp of juice and drain the rest
1 c canola oil
2 tsp vanilla extract
3 eggs at room temp
Cream Cheese Frosting:
1 c soft butter
16 oz soft cream cheese
2 1/2- 3 c of powdered sugar
4 tsp vanilla extract
cinnamon & nutmeg to taste
1/2 tbsp reserved pineapple juice
- Preheat oven to 350 degrees
- Spray 2-3, 9″ cake pans and line with parchment paper, then spray the parchment paper
- In large bowl, combine flour, sugars, baking soda & powder, and all the spices
- In mixer combine carrots, drained pineapple, coconut and mix on low speed until combined
- Add canola oil, eggs, and vanilla to wet ingredients in the mixer. Then add 1 T of reserved pineapple juice
- Slowly add dry ingredients to wet ingredients and mix on low
- Pour evenly into pans and bake for 35-40 minutes. Rotate pans halfway through
- Allow cake to cool for 1-2 hrs
- Make cream cheese frosting by combining all ingredients in the mixer as listed above
- Assemble the cake!