Super Moist Carrot Cake with Cream Cheese Frosting

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Who doesn’t love a deliciously soft, fluffy, and moist cake? If you are a cake lover, then you will absolutely love this carrot cake recipe. It’s not always at the top of everyone’s list, but I think that we managed to create a cake that is sweet and delicious. It’s the perfect sweet treat for fall! Whether you want to make a pretty birthday cake, sheet cake, or cupcakes you can adjust this irresistible dessert recipe to your needs.

Today also happens to be my birthday! I am 28-years-old today. I want to thank you for being here and celebrating with me! Your readership and support means the world. I hope that you love this recipe for Carrot Cake with Cream Cheese Frosting.

carrot cake, a history:

Many believe that carrot cake is an invention of the early to mid 20th century, a time when housewives and confectionaries were looking for innovative ways to make sweets when sugar and other sweeteners were scarce. However, carrot cake has been around much longer than that. In fact, carrot cake was served by George and Martha Washington at Mount Vernon during parties. It was also quite popular during the Victorian Era and is featured in several cookbooks written at the time.

Carrot puddings were the beginning of what we know now as carrot cake. These “cakes” were actually boiled and molded puddings. Can you guess what the different aspect of the modern carrot cake is today? The addition of cream cheese frosting is, of course, very American.

the method:

STEP ONE: Begin by mixing together your wet ingredients and dry ingredients in separate bowls. These two components will then be combined. This cake features shredded carrot, crushed pineapple, and buttermilk to help moisten and lift the cake into its fluffy state.

STEP TWO: Bake the cake in 3 greased and floured 8-inch cake pans for about 30 to 35 minutes. This cake can tend to be runny, so make sure that you bake it long enough, checking with a toothpick inserted into the center of the cake to make sure that it is finished.

STEP THREE: While the cakes are baking, make the frosting. The frosting is a combination of cream cheese, butter, powdered sugar, milk, and vanilla. It is extremely soft and can lead to drooping. If you prefer a stiffer frosting, add more powdered sugar or cut back on the fat. Once the cakes have fully cooled, you may frost the cake to your liking. I chose to pipe on some little carrots with leftover frosting that I colored with vegetable food coloring.

final thoughts:

It feels a bit surreal to be entering my 28th year. What a year it was! Everything has been so full. I am ready for a long winter’s nap. I do not believe we will be writing a cookbook this winter so maybe I can finally finish the quilt I started two years ago…

Year 27 was a year of self discovery for me, a time of choosing new side paths to take on my life’s journey. I never really enter new birthdays with hopes for the future. I just let life lead me wherever I may end up! (:

Enjoy baking this delicious homemade carrot cake recipe in your own cozy kitchens, dears.

xoxo Kayla

Carrot Cake with Cream Cheese Frosting

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Yield: 8

Author: Kayla Lobermeier

Prep time: 1 HourCook time: 35 MinTotal time: 1 H & 35 M

Ingredients

Carrot Cake:

• 2 cups (400 g) granulated sugar
• 3/4 cup (180 ml) cooking oil such as coconut or avocado, liquid state
• 3 large eggs
• 1 tsp vanilla extract
• 3/4 cup (180 ml) buttermilk
• 2 cups (220 g) finely grated carrot
• 1 cup (85 g) unsweetened coconut
• 15 oz (420 g) crushed pineapple, drained
• 2 cups (260 g) all-purpose flour
• 2 tsp (9 g) baking soda
• 2 tsp ground cinnamon
• 1 1/2 tsp fine sea salt

Cream Cheese Frosting:

• 1 cup (232 g) salted butter, softened
• 1 lb (454 g) cream cheese, softened
• 6 to 8 cups (708 g to 928 g) powdered sugar
• 2 tsp (10 ml) vanilla extract
• 4 tbsp (90 ml) whole milk

Instructions

To make the Carrot Cake:

1. Preheat the oven to 350° F (177° C). Grease and flour three 8-inch (20-cm) cake pans and set aside.
2. In the bowl of a standing electric mixer fitted with a paddle attachment, mix together the sugar, oil, eggs, vanilla, buttermilk, carrot, coconut, and pineapple. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add this into the liquid ingredients and mix until a consistent batter forms.
3. Evenly divide the cake batter amongst the cake pans, filling about 1/2 way. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let sit in the cake pans for about 10 minutes before sliding a knife around the edge and releasing the cake. It is very moist and soft! Let cool to room temperature on a wire cooling rack before frosting.

To make the Cream Cheese Frosting:

1. To make the frosting, cream together the butter and cream cheese. Add in the remaining ingredients until the frosting has reached a desired consistency. You may want it on a bit of the softer side since this cake is so moist.

To assemble the cake:

1. Frost the cake by spreading cream cheese frosting in between the layers and all around the outside.
2. To make little carrots, reserve about 1/4 cup of frosting and divide it evenly between two small bowls. Add food coloring. Then, transfer the colored frosting to piping bags and pipe on the carrots.
3. Keep the cake chilled until ready to serve.

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SOURCES:

TASTE - Who Invented Carrot Cake?