I Dig Pinterest

Creative "Pin"-spiration

Moist Carrot Cake

I’ve always been fond of carrot cake…especially in the springtime.  It’s a perfect Easter dessert.  I found this recipe online before the days of Pinterest, and trust me when I say….it is AMAZING!  I’ve made it multiple times when we’ve had company and it has been devoured each instance.  It’s moist and sweet and completely delicious!

I apologize that I don’t have pictures of the yummy-ness inside…I made this for a women’s gathering for my church and left before it was cut.  But I was told that the ladies couldn’t stop talking about it!

 

I don’t have a food processor, so I grated the carrots by hand.  I like them finely grated, but you can do it according to your preference.  It was tedious work (I built some serious arm muscles), but I promise it is SO worth the effort!

 

{MOIST CARROT CAKE}
Recipe from Food.com
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. table salt
1 lb. medium carrots (6 to 7 carrots), peeled and shredded
1 1/2 c. granulated sugar (10 1/2 ounces)
1/2 c. packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 c. vegetable oil, safflower oil, or canola oil
Frosting: (I doubled the recipe below to frost the two nine inch cakes that I made)
1 pkg. (8 oz.) cream cheese, softened but still cool
1/2 cup butter, softened, but still cool
1 tsp. vanilla extract
4 1/2 cups powdered sugar
Adjust oven rack to middle position; heat oven to 350 degrees.  Grease (really well) a 13 by 9-inch baking pan (I used two 9-inch round pans).
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in large bowl; set aside.  In a food processor (or by hand like I did), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.
In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.  Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.  Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes rotating pan halfway through baking time (I didn’t rotate my 9-inch pans).  Cool cake to room temperature in pan on wire rack, about 2 hours (I cooled my nine-inch cakes about 30 minutes and then carefully invert them onto a wire rack to cool completely).
When cake is cool, mix cream cheese, butter, vanilla, and powdered sugar at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.  Add confectioners; sugar and mix until very fluffy, about 1 minute.  Frost and eat!
The recipe doesn’t call for nuts, but you can of course add them in if you like.  I piped on a simple border and added some chopped pecans to the top.
Give this a try and let me know what you think!

Reader Interactions

Comments

  1. Your cake looks lovely! I enjoy carrot cake so much, but have never made it myself. This recipe looks great! Thanks for sharing with Simple Supper Tuesday.

  4. What a beautiful cake! I love carrot cake, and will have to try this once my kitchen is done! Pinned it and added you to my Bloglovin feed :-) Thank you for sharing, I found you through Tempt my Tummy!

  5. I'm a huge carrot cake fan. I need a good recipe for it. I can't wait to try this. It looks and sounds delicious! Thanks so much for sharing. Happy Easter!

  7. I love carrot cake. I want to stop by the farmers market & make some with fresh carrots on Sat. I'll have to try your recipe. Chopped pecans are my favorite. Feel free to drop by & link up sometime @ DearCreatives.com I found you via Pinterest.

  9. Why do I forget about carrot cake!? It's so fantastic. I remember constantly sneaking pieces when my mom made it years ago.

    Yours looks so enticing!

  10. My all-time favorite kind of cake. :-) I have to pin this! Visiting from the link-up over at Happy & Blessed Home.

  12. It looks so good! I bet grating all those carrots by hand did build some arm muscles. Hopefully nor not like me and you didn't lose any fingernails while grating as well. ;-)
    Thanks so much for linking up at Real Family Fun.
    KC

  13. This is so pretty! I heart carrot cake & so does my family. I'll have to give this a spin. P.S. I always grate my carrots by hand just because I don't like washing the mini food chopper I've got :) Visiting from Marvelous Mondays.

  16. ok i totally can't wait to go through all of your recipes!!! New follower! THanks for sharing this at Give Me the Goods Monday!!!

  18. I found you from Marvelous Mondays link party. I would love if you would share at my Tried and True Recipe party: http://rediscovermom.blogspot.com/2013/04/tried-and-true-recipes-6.html

  20. Hi! I'm Rebecca from MyNaturalFamily.com. I shared a link to your recipe on my post http://www.mynaturalfamily.com/recipes/main-dish/dinner-party-of-one-10-simple-recipes-for-dining-solo/

    I want to make sure it's ok with you that I did so. Please let me know if you want me to remove your image.

    I would love if you could share a little love by sharing the post on your social media accounts. After all, in the end it will help you get more traffic too.

    I am also open to other collaboration ideas so please let me know if you have ideas of how we can help grow each other’s blogs.

    Get More Traffic

    In case you're not already a member of our sister site, InspiringCooks.com I would like to invite you to join it.

    I was frustrated with how much work it is to submit to food submission sites so I created my own site kind of like Food Gawker. The main difference is that you don't have to submit each recipe. All you need to do is fill out this form - http://inspiringcooks.com/submit-recipes/ and we will add your recipe images for you with a link to your site (no recipe on our site). We will also promote your content by pinning both directly from your site and from our site.

    Make More Money

    I make over six-figures on My Natural Family and I wrote a blog post all about how I do it. I think/hope there are some ideas in it that could help you make more money with your blog - http://www.mynaturalfamily.com/earn-six-figures-blog/
MENU