This weekend was great. The weather was just perfect. I did an extended walk along the river with my husband and tanked up lots of energy. The sun was shining, and we had 62°F. We were walking, sitting, tanning, chatting, ice-cream-eating, and enjoying. Just my husband and me.
So this weekend pushed me right in the middle of spring feelings. And this comes along with Easter feelings. Easter Bunny is on its way to bring us lots of sweets, eggs, and…..correct…..carrots. So I thought it’s the right time to kick off the Easter baking season.
With being this said I think it’s quite obvious to you, that I will start this baking season with Carrot Cake with Cream Cheese Frosting. It’s quite an Easter classic. It has to be baked around this season. And this is what we are going to do right now. Grab your carrots and follow me.
This Carrot Cake with Cream Cheese Frosting recipe is fairly easy to make. You just need to grate your carrots and mix everything together. You are going to spend less than 15 minutes in your kitchen.
Sounds great? It is! And you have more time to decorate your house, start off gardening season, or just enjoy the spring weather. I call this a win-win situation. A win for your cravings – win for your timetable.
If you try this Carrot Cake with Cream Cheese Frosting recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Wanna seeeee!
This Carrot Cake with Cream Cheese Frosting is super moist and that easy! Intense carrot and cinnamon flavor topped with salty-sweet frosting.
- 3 cups carrots shredded
- 2 cups flour
- 4 tsp baking powder
- 3 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1 1/4 cups oil
- 1/3 cup white granulated sugar
- 1 cup packed brown sugar
- 1 vanilla pod
- 1/2 cup butter, soft
- 1 cup cream cheese, soft
- 1 vanilla pod
- 2 cups powder sugar, sifted
Preheat oven to 325°F and line a 9x13 inch cake pan with parchment paper. Let it hang over on each side to easily lift the Carrot Cake out of the pan after baking. Set aside.
Stir eggs, vanilla, sugars and oil with a handheld or stand mixer fitted with a paddle attachment together just until combined.
Add flour baking powder, cinnamon, and salt and mix until just combined.
Then stir in carrots on low speed just until combined.
Transfer batter into the prepared cake pan and bake for about 45 minutes until a toothpick in the center comes out clean.
Meanwhile, make the cream cheese frosting. Therefore, mix butter until creamy. Then add cream cheese and mix until combined. Add vanilla and powdered sugar and mix until smooth and creamy.
Remove Carrot Cake from the oven and let cool for about 10 minutes. Then lift it out of the baking pan and transfer it to a wire rack to cool completely.
Spread Cream Cheese Frosting on the Carrot Cake and store in the fridge in an airtight container for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.
I asked if I could make this in two eight in pans but now I’m wondering if I could bake it in a bundt pan and if so, how?
I’ve never baked this cake in a bundt pan so I can’t say for sure if you get it out of the pan and if it is not too dense what I think it would be. I don’t recommend it.
Is it possible to bake this in two eight inch pans instead?
Yes, that is absolutely possible. Just check with a toothpick. You will need to bake it shorter in smaller pans.