Hands down my favorite dessert recipe of all time is carrot cake. The wonderful combination of slightly sweet and savory with the delicious butter and cream cheese frosting is the most magnificent flavors of all time. I know you may think I’m crazy for thinking carrot cake is the best, but to me it’s the cream of the crop in the dessert world. The carrot cake I remember was when I was a line cook at a country club back in St. Louis where it was cooked in a deep sheet tray, iced and then served as a square. Now there is certainly nothing wrong with that at all, but I like carrot cake and I like a lot of it so a triple layer carrot cake will only do for my sweet tooth. Also, not-too-mention, the layered cake looks beautiful on a cake stand in our kitchen for all to see.
The first part of making carrot cake is shredding carrots. If you read my blog posts, you’ll know I’m a bit of a purist when it comes to preparing food, even carrots. I like to wash my carrots instead of peeling them because there are so many important nutrients in the peel. So the next time you want to peel your carrots, think twice and then give them a little wash. Using the Franke roller mat makes washing vegetables so easy as it lays right over our sink. I just spread the carrots, or other vegetables over the mat and rinse them with the faucet or the faucet hose extender. In-addition our large Franke farmhouse sink makes it easy to wash a ton of vegetables at the same time. Once the carrots are washed then you want to grate them and then set them aside. From there it’s all about assembling the batter, which is first mixing the dry ingredients with the carrots and then whisking in the wet ingredients. It really is an incredibly easy to make recipe, with only time as your biggest challenge since it will be so hard to resist the smells :-).
I always say the hardest part about making dessert is the time it takes to make them. It’s never hard to mix together ingredients, pop them into a pan and bake them. The tough part always comes during the cooking process and then the cooling portion. It’s not only difficult because of the time commitment, but as I stated earlier it’s trying to keep your hands off of it. I can’t tell you how many times I’ve caught my daughter’s little fingers creeping up towards something that needed to cool down. I always tell her that it’s hard for me too because it just smells so dang good! One of the coolest things about the Franke roller mat is its versatile uses. We not only use it as a colander or dish drier, but also as a cooling rack for desserts and hot pans. I simply fold over the Franke roller mat to make it taller and create more air in between the hot pan and the counter top the roller mat is on to create more cooling surface. It’s literally a kitchen tool we use every day and for so many practical applications. Everyone that sees it and tries it out is obsessed with it!
Once the cake cools to room temperature, which takes about 3 or so hours, it’s then time to ice it. I use a combination of soft whipped butter and cream cheese to make the most insanely delicious cream cheese frosting for the carrot cake. It has such a tasty flavor that compliments the savoriness of the cake so well. Icing cakes is still something that is hard to do for me, but using a cake turntable definitely makes things easier. It’s also beneficial to slice off the top of the cake to make it more flat for icing and stacking. If you have a rounded cake on top, it’s most likely going to fall over.
Once the cake is finally iced and decorated with the carrot icing, which is just decorative icing you can buy in the baking aisle of the grocery department, then it’s time to eat! There is nothing like carrot cake and coffee in the morning or as an after dinner treat. If you are looking for a tasty dessert this Spring holiday season, then be sure to make this Easy Carrot Cake Recipe with Cream Cheese Frosting.
- 4 ½ cups of all-purpose flour
- 1 tablespoon of baking soda
- 1 tablespoon of baking powder
- 1 tablespoon of cinnamon
- 1 teaspoon of nutmeg
- ½ teaspoon of Kosher salt
- 10 peeled and grated carrots
- 2 ½ cups of sugar
- 6 large eggs
- 1 ½ cups of plain whole fat yogurt
- 1 ½ cups of vegetable oil
- 8 ounces of softened cream cheese
- 1 pound of softened unsalted butter
- 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- orange and green decorative icing
- Preheat the oven to 350°.
- Mix together the flour, baking soda, baking powder, cinnamon and nutmeg and then fold in the carrots and coat.
- In a separate large bowl whisk together the sugar, eggs, yogurt and oil and then mix it into the dry ingredients until completely combined.
- Transfer the batter evenly to 3 prepared 9” cake rounds and bake in the oven at 350° for 40 to 45 minutes or until firm in the center. Cool on a rack completely.
- Next, add the cream cheese and butter to a standing mixer with the paddle attachment on high speed until it becomes light and fluffy, about 5 to 7 minutes.
- Add in the sugar and vanilla and beat on high for another 2 minutes.
- Ice the cake layer by layer and decorate the top of the cake with orange and green icing.