Spiced Carrot Cake

For Easter brunch I made a homemade carrot cake since it’s my fiance’s dad’s favorite flavor, and it’s a great brunch dessert. This recipe is so moist and delicious, it’s very hard to stay out of. Carrot cake is one of those cakes you can do so much with, you can keep it simple or it can be jazzed up.

To start this cake first wash and peel about 3 carrots or so depending on the size of them.


Grate the carrots pretty small with a cheese grater until you get 2 1/2 cups, and set aside.


Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl with the whisk attachment, place 2 cups of sugar and 1 cup of vegetable oil and beat until you they are mixed together.


One at a time place the eggs into the mixer and beat them until they are well combined. You will beat in four eggs total.


Next sift together 2 1/2 cups of flour, 2 teaspoon cinnamon, a dash of nutmeg, and 1 teaspoon of baking soda. Add a little bit of the flour mixture at a time and mix on medium speed.


Add about 1/2 a cup of grated carrots at a time and mix them in completely.


Once mixed completely divide the batter into thirds between 9 inch, buttered and lined pans. 


Bake the cakes for  20-25 minutes, I prefer to bake my cakes one at a time. If you bake them all at once, bake for 35-40 minutes. Once your cakes are baked let them cool for about 10 to 15 minutes in the pan, then transfer to a wire rack. I allow my cakes to cool for a couple of hours and then I place them in the refrigerator over about an hour before I frost them. Once the cakes are ready to work with, with a sharp flat knife gently cut the top of the cakes off to make them flat.


Place face down on a cake stand.


Evenly frost the top of the cake with cream cheese frosting.


Add another cake face down and add more cream cheese icing.


Then add the top layer of cake. Make sure that you cake is standing straight, tall and even, if it’s not even you can add frosting to help level the cake out.


Crumb coat the cake. Crumb coating is putting a layer of frosting on the cake so that you don’t get crumbs all over the next layer of frosting you’ll be doing. Once you get the cake crumb coated place in the refrigerator for a couple of hours so it can harden up.


Evenly frost the cake with a flat metal spatula. To make the cake look smooth dip the spatula in hot water and wipe dry and smooth out the cake.


Take the round edge of the spatula and circle around the cake to achieve this look.


Top the cake with grated carrot and serve. I hope you enjoy this cake as much as we did for Easter.

3 or 4 medium carrots
2 cups sugar
1 cup vegetable oil
4 eggs
2 1/2 cups flour
2 teaspoons ground cinnamon
Dash of ground nutmeg
1 teaspoon vanilla extract
1 teaspoon baking soda
One recipe for cream cheese frosting

Preheat your oven to 350 degrees Fahrenheit. Grate about 3 medium carrots or enough to get 2 1/2 cups of carrots and set aside. In a mixing bowl add 1 cup of vegetable oil and 2 cups of sugar and mix until well mixed. Beat in eggs one at a time making sure that they are all the way mixed in. Add 1 teaspoon vanilla extract. Sift together 2 1/2 cups flour, 2 teaspoons of ground cinnamon, a dash of ground nutmeg and  1 teaspoon baking soda and mix into the egg mixture a little bit at a time. Divide the cake batter into 3 9 inch cake pans that are greased and lined. Bake the cakes either one at time for 20-25 minutes or all at once for about 40 minutes. Allow cakes to cool for 15 minutes before transferring to a wire rack to completely cool.


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