Carrot Cake Easter is just around the corner. We always do a big dinner and an Easter egg hunt to celebrate. This cake is always highly requested. I don’t add pineapple or raisins to the cake because I don’t like the texture of cooked fruit. It has lots of spice, and caramel flavor from the brown sugar. The nuts add lots of texture. The eggs and oil give it a nice tight crumb and yield a moist cake. If you don’t want to make a layered cake, pour the batter into a greased 9x13 pan and bake until a toothpick comes out clean.
Cake Ingredients
2c. all-purpse flour
2tsp. baking powder
2tsp. baking soda
1tbsp. cinnamon
½ tsp. cardamom
¾ tsp. salt
3c. grated carrots
1c. pecans or walnuts, chopped
1c. shredded coconut
2c. brown sugar
1c. canola oil
4 large eggs
Buttermilk Glaze
½ c. buttermilk
½ c. butter
1c. sugar
1tbsp. vanilla extract
1tsp. baking soda
Cream Cheese Frosting
8 oz cream cheese, room temperature
1 stick of butter, room temperature
4c. powdered sugar
1tbsp. fresh lemon juice or ½ tsp. lemon extract
1tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees.
- Grease 4 six inch round baking pans. I also line mine with cut parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, spices, and salt. In another bowl combine the carrots, pecans, and coconut.
- Working with a stand mixer fitted with a paddle attachment beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat on low until the batter is smooth.
- Add the flour mixture. Mixing only until just combined.
- Gently mix in the carrot mixture.
- Bake for 25-35 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for 5-10 minutes. Then run a knife along the edge of the cake to loosen from pan. invert the cakes onto a cooling rack. Let cool completely.
- While the cakes are cooking, I usually make the glaze. In a large sauce pan melt butter, sugar and buttermilk stirring occasionally. Once the butter is melted remove pan from heat. Add the baking soda and vanilla stirring quickly. The mixture will foam up.
- While the cake cools make the buttercream. In a stand mixer fitted with the whisk attachment whip the cream cheese and butter until smooth. Add the rest of the ingredients and whip until light and fluffy. Set aside.
- To assemble the cake, place one of the rounds on a cardboard circle or directly onto a cake plate. Make sure the glaze and the cakes are completely cooled. Glaze the cake with the buttermilk glaze. Then spread a thick layer of buttercream over the round. Repeat the process with the next three rounds. I like to add some toasted coconut or toasted pecans to the top of the cake. But it is optional.
Notes:
1. You can add ½ c. raisins or rinsed and drained pineapple
2. Cake will last in the refrigerator for 4-5 days. Or frozen for up to 2 months.