There seems to be two camps of people: those who love carrot cake and those who think vegetables have no business in a dessert recipe. If you're in the second camp, there's not much we can do for you here... other than ask you to just try this recipe. It's moist and not overly sweet and when combined with our tangy cream cheese, is out. of. this. world.
Bake this for Easter Brunch, or any old Sunday really.
To make this recipe you will need:
3 sticks unsalted butter, room temperature
4 large eggs
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3 cups grated carrots (about 1 pound)
2 teaspoons vanilla
3/4 cup pecans, chopped
1/2 cup dried cranberries (optional)
Preheat oven to 325 degrees. Grease and flour two 8-inch cake pans. In the bowl of a stand mixer cream the butter and sugars for five minutes. Add in the eggs and vanilla and cream again on medium for another three minutes. Mix in carrots by hand. In a medium bowl combine the flour, baking powder, salt and cinnamon. Whisk to combine. Add dry ingredients to butter mixture and stir to combine. Add in pecans and cranberries until well incorporated. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Frost with cream cheese frosting (recipe below:
Cream Cheese Frosting:
1 pound cream cheese, room temperature
2 sticks unsalted butter, room temperature
2 teaspoons vanilla
1 pound powdered sugar
Combine the cream cheese and butter in the bowl of a stand mixer. On medium-high beat until well combined. Scrape down the sides of the bowl and beat again. Add in vanilla beat until incorporated. Add the powdered sugar and beat with the mixer on low. Turn the mixer up higher and continue beating until fluffy and there are no lumps of sugar visible.