One of the most popular cakes in North America is for sure a carrot cake. There are so many different versions and some get pretty complex, but I like mine simple. Why?
I want to indulge in the flavor of carrots, although I don’t have anything against some nuts or pineapple to compliment the cake 😀
Well, that is another story! 😉
Here is my version, moist cake with creamy cheese filling, perfect dessert for Easter. 🥕🐇
Ingredients for the cake
- 350 g (2 1/2 cups) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 450g (3 cups) peeled grated carrots
- 300 g (1 1/2 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 4 eggs
- 350 ml (1 1/2 cups) oil
Ingredients for the cream cheese frosting
- 140 g (10 tbsp) unsalted butter, room temperature
- 340 g (3 cup) powdered sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 30 g (2 tbsp) sour cream
- 450 g (1 3/4 cup) cold cream cheese
- Preheat oven to 180 °C (350 °F).
- Grease and dust with flour round baking sheet.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
- In food processor shred the carrots or grate them manually.
- With the electric or stand up mixer beat the eggs with both sugars on medium-high speed until combined.
- Add oil in slowly until well incorporated.
- With a spatula, stir in the flour mixture and the carrots.
- Bake around 30-40 minutes until the cake is done. Test with toothpick by inserting it in the cake. If it comes out clean, the cake is done.
- Cool the cake completely before you cut it in half horizontally.
- Meanwhile, prepare the frosting.
- With the electric or stand up mixer beat the butter on medium-high speed until creamy.
- Add the confectioners sugar, salt and vanilla and beat until fluffy.
- Beat in the sour cream.
- With the mixer running on medium speed, add the cream cheese until fully incorporated.
- Increase the speed until the frosting is light and fluffy.
- To assemble the cake, place one half of the cake on a serving platter. Spread half the frosting and top with the other half of the cake. Cover the outside of the cake with the remaining frosting.
Decorate the cake as you like. My options were chocolate Easter eggs or Easter sugar cookies. My dear friend Dina made these little minis, aren’t they adorable?
What are you having for dessert this Easter?