Wednesday, April 19, 2017

The Best Carrot Cake Ever

This carrot cake recipe has a story behind it. All really good recipes do.

In fact, I've been making this carrot cake for over 15 years and it has never failed to impress. I originally got this recipe from one of my Cooking Forum Jedi Masters, and many people who I have made this cake for have claimed this is their FAVORITE cake ever - including my husband. I have made it so many times, I practically know the recipe by heart.



It was such a favorite, I even made it for our wedding cake 10 years ago. 10 YEARS!!!! Where has all the time gone?


I couldn't fathom spending several hundreds of dollars on something that was so personal, so it seemed fitting that I would make our own wedding cake. It was something we both loved that was made with love, imperfect, and utterly delicious.


We had our wedding reception at an amazing German restaurant...oom-pah-pah band and everything. By the end of the night, the whole restaurant was part of our reception party. It was hilariously kitschy and everyone had a blast. A homemade carrot cake fit right in!

In heaven there is no beer, that's why we drink it here!

Ein Prosit!

Chicken Dance!
So, when ever we want to celebrate something special, like my husband's birthday last week or our anniversary, I make this carrot cake. Happy birthday sweetie!




The Best Carrot Cake Ever
Recipe Source: Marilyn from the Cooking Forum

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup vegetable oil
4 eggs
1 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup orange juice
1 teaspoon vanilla
2 cups shredded or grated carrots
3 cups toasted and chopped pecans

Pre-heat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour, baking powder, soda, salt
and spices together. Beat oil, eggs, sugar and brown sugar at medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. 

Stir in carrots and and 1 cup of nuts until combined. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool completely before filling and frosting with 2 (or 2 1/2) recipes of Cream Cheese Frosting (depending on how much frosting you like on your cake or if you split your cake into more layers). Coat the sides of the cake with the remaining 2 cups of toasted, chopped pecans.

Cream Cheese Frosting

8 oz. cream cheese; softened
1 stick butter or margarine; softened
1 teaspoons vanilla extract
2 cups powdered sugar (or more to taste)

Combine all ingredients and mix well with electric mixer. Add more powdered sugar if you would like the frosting to be sweeter.

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