Carrot Cake

First of all, HAPPY EASTER. This was one of my favorites growing up. We used to drive over to my Granny’s house in Chattanooga where they had THE BEST Easter Egg Hunt. I have so many fond memories of it, and the holiday always cheers me up because of it.

For an Easter dessert, I made one of my Dad’s favorites, Carrot Cake. This is your classic carrot cake with way too many yummy spices, the gooiest of cream cheese frostings, and a fun garnish to celebrate the Holiday.

CAKE:

2 cups flour

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp ground ginger

1 cup granulated sugar

1 cup brown sugar (I like the dark)

1 cup vegetable oil

1 tsp vanilla extract

4 eggs (at room temp)

2 cups shredded carrots

FROSTING:

2 – 8oz packages of cream cheese (softened at room temp.)

1 stick of butter (i like salted, but a typical recipe calls for unsalted)

2 cups powdered sugar

1 tsp cinnamon

Preheat your oven to 350 degrees F. First the cake, In a large bowl, mix together all dry ingredients. Set aside. In a medium mixing bowl, mix together eggs, oil, extract, and carrots. Now incorporate your wet with your dry slowly, and combine well. Butter two 8″ non-stick pans, and evenly distribute them to each pan. Bake for about 45 minutes, or until you can do the toothpick trick with the product of a clean toothpick at the end.

While that bakes, combine all frosting ingredients in a mixer, and combine until all is well incorporated and fluffy. Let the cakes cool thoroughly, this could take up to 30 minutes, and then frost those suckers!

Author: Jordan Alvarado

Jordan is a Restaurant and Food Photographer based out of San Francisco. As an avid traveler and professionally trained chef, she brings her passion of curing wanderlust through food right here to Hey Shug.

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