Cream Cheese Carrot Cake
I’ll bet you have never had a Carrot Cake this moist 🍰🥕…
When David and I first started living together, I wanted to make things he really enjoyed from his childhood. The best way for me to prepare his favorites was to go to the source… his mother. Of course as we grow older, our tastes change but there are some foods that no matter how old we get, we still crave some of our “Mom’s” cuisine 👵.
One of David’s favorite desserts to this day is Carrot Cake – okay so is Tiramisu, Pecan Pie, Sticky Toffee Pudding, Pavlova and Caribbean Rum Mousse… Am I missing something 🤔? Oh yeah… Chocolate Éclairs and Apple Cheese Pie 🍏🧀🥧! If I keep thinking, I’m sure I can come up with another half dozen or more dessert recipes he enjoys. Yes, he really enjoys his desserts!
Where was I? Oh yes, his mother 👵…
When I first got my mother-in-law’s Carrot Cake recipe, I rushed to make it. The cake was perfectly moist, no complaints about this aspect of the dessert! The only downside of her recipe though was that I thought the frosting was way too sweet! What I did was to tone it down a bit so we can enjoy the taste from the carrots with just enough sweetness for a harmonious blend of flavors.
With a few slight modifications, we had our “grown up” version of one of his favorite desserts. Although there are many great Carrot Cake 🍰🥕 recipes out there, this is my go-to recipe. If you like a moist carrot cake, this one is definitely a winner 😉…
Bon Appétit!🍽
Here are a few other mouthwatering cake recipes for you to enjoy… 🍰😋
– Creamy Cheesecake
– Blueberry Cake
– Chocolate Lava Cake with Caramel
– Black Forest Cake
– Cranberry Orange Bundt Cake
– Chocolate Raspberry Cake with a Mirror Glaze
– Coffee Cake
– Holiday Fruitcake
and for even more delicious dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Cream Cheese Carrot Cake
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Ingredients
CAKE
- 3 cups unbleached all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 4 large free-run eggs
- 2 cups granulated sugar
- 1 1/2 cups grapeseed oil tips & tricks
- 3 cups grated carrots, plus 2 tbsp. for garnish
- 1 cup walnuts, roughly chopped (substitute pecans)
CREAM CHEESE FROSTING
- 1/4 cup butter, softened
- 1 package (8 oz.) light cream cheese, room temperature
- 1 tsp. pure vanilla extract
- 1 1/2 cups confectioners' sugar, or more to taste
Directions
CAKE
- Preheat oven to 350ºF.
- Greased a Bundt pan generously and set aside.
- In a large bowl, combine flour, salt, baking soda and cinnamon; whisk for a couple minutes until well mixed and set aside.
- In the bowl of a stand mixer with the paddle attachment, beat eggs. Slowly incorporate sugar. Add oil and mix thoroughly.
- Dividing by 3, add flour mixture to egg mixture, making sure it’s well blended between each addition.
- Add grated carrots and fold gently with a spatula until well combined. Add walnuts and stir to combine as well. Spoon batter evenly to the prepared Bundt pan and gently tap to remove any air bubbles.
- Transfer to the preheated oven and bake for about 50 minutes or until a cake tester inserted in the center comes out clean. Cool the cake to room temperature before icing.
CREAM CHEESE FROSTING
- In the bowl of a stand mixer with the whisk attachment, combine butter, cream cheese and vanilla extract, process until well blended. Gradually add confectioners’ sugar until the frosting is spreadable.
- Spread frosting over cooled cake and for the finishing touch, sprinkle on 2 tbsp. grated carrot on top.
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