Decadent Carrot Cake
This isn’t your regular run-of-the-mill carrot cake that your great aunt Theresa brought over. This is a tasty, moist (I know) and decadent carrot cake that all your elders will be surprised you brought over. The frosting is cream cheese based that takes it up a notch and will have everyone asking for a second slice. I also include brown sugar in this recipe to bring out a rounder richer flavor.
Ingredients:
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1 1/4 cups canola or vegetable oil
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
4 large eggs
5-6 carrots peeled and grated
Frosting -
16 ounces cream cheese
2 cups powdered sugar
2/3 cup heavy cream
Directions:
This cake requires two 9-inch round cake pans. Grease with butter then add flour and set aside. Preheat oven to 350 F.
In mixing bowl, mix dry ingredients. I recommend using a metal sifter to add each ingredient so consistency is the same.
In another bowl, mix wet ingredients including grated carrots. Whisk in eggs one at a time.
Add dry ingredients to wet ingredients slowly and continue mixing until well blended.
Divide batter into both cake pans and bang them against the counter to eliminate air bubbles in batter.
Bake in oven for 32 minutes if baking at 7,000 feet, and 37-40 minutes at sea level. Place toothpick in center of cake and make sure it comes out clean.
Remove cakes from oven and after 15 minutes remove cake from pans to a cooling rack.
In a mixer, add all three icing ingredients and turn on medium speed using the whisk attachment. Decorate cake after cake has completely cooled. Add in a layer of icing in between the two cakes when assembling.
Baking Tips:
There is a shorter baking time at a higher elevation.
Make sure you wait until your cake has completely cooled to add icing.
