Sunday, March 06, 2016

Best Ever Carrot Cake #SundaySupper

This carrot cake is moist and fluffy making it the BEST EVER!!
Best Ever Carrot Cake | This carrot cake is moist and fluffy making it the BEST EVER!! #recipe #cake #carrotcake #SundaySupper #dessert #easter #spring

I have made carrot cakes for my birthday in years past, but I've also been making them at Easter time. I figured it was the perfect recipe to share for this week's Sunday Supper event: ROOT VEGETABLES. We are so close to Easter! A special shout-out to our host for this week: Cindy of Cindy's Recipes and Writing.

Best Ever Carrot Cake | This carrot cake is moist and fluffy making it the BEST EVER!! #recipe #cake #carrotcake #SundaySupper #dessert #easter #spring

I have posted two other recipes for carrot cake on my blog: Why-I-Joined-Zaar Carrot Cake and To Die For Carrot Cake. They are similar with carrots, coconut, and pineapple in them. I liked this one because it was all about the carrots. I do love pineapple and coconut in my carrot cake - I mean honestly, I will take carrot cake however it comes, but it is called carrot cake for a reason and this recipe really makes carrot the star! This cake also replaces some of the oil with applesauce and it makes for a very moist, fluffy cake.

Best Ever Carrot Cake | This carrot cake is moist and fluffy making it the BEST EVER!! #recipe #cake #carrotcake #SundaySupper #dessert #easter #spring

I decorated my cake with a basket weave on top and then I tried to do a border and failed, so I covered it up with my star tip like grass. It actually turned out pretty cute, so I wasn't too bummed. It was so cute because it looked like a carrot when it was cut into triangles. I used full pecan halves around the edges, but you could use chopped pecans or decorate the top with pecans. It's up to you! Let your creativity flow! :)


(Print)
What you need:
For the cake:
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup applesauce
  • 2 cups granulated sugar
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder 
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 3 cups grated carrots
  • 2/3 cup chopped pecans or pecan halves
For the cream cheese frosting:
  • 8 oz. cream cheese, softened
  • 1/2 cup salted butter, at room tempereature
  • 1 tsp. vanilla
  • 4 cups powdered sugar
  • Green food coloring, yellow food coloring, red food coloring (optional)
Directions:
  1. In a large bowl, mix together eggs, vegetable oil, applesauce, granulated sugar, and vanilla.
  2. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Stir the dry ingredients into the wet ingredients until well combined, but do not overmix.
  4. Stir in the grated carrots.
  5. Divide the batter into two greased (and parchment paper lined) 9-inch round cake pans.
  6. Bake at 350* for 35 to 39 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in cake pans for 5 minutes before removing and letting them cool on a wire rack completely.
  8. For the frosting: whip cream cheese, butter, and vanilla until smooth and fluffy. Add powdered sugar little by little until you reach the desired consistency.
  9. Frost cake in desired method. I frosted the middle layer and a crumb coating around on the sides before dividing my frosting up to use the food coloring. I loved how the slices looked like carrots with the orange basket weave in the center and the "grass" around the edges.
  10. Decorate with pecans. I used whole pecans around the sides.
Recipe from Cooking Classy

Best Ever Carrot Cake | This carrot cake is moist and fluffy making it the BEST EVER!! #recipe #cake #carrotcake #SundaySupper #dessert #easter #spring
Best Ever Carrot Cake | This carrot cake is moist and fluffy making it the BEST EVER!! #recipe #cake #carrotcake #SundaySupper #dessert #easter #spring

Stop by the other Sunday Supper movement members' blogs to see what root vegetable treat they shared!

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