Thursday, March 20, 2014

The BEST Ever Carrot Cake

Carrot Cake…people either love it or hate it. Personally, I love it. But I usually forget how much I actually enjoy it because chocolate is always my go-to. But this moist, cinnamon-y cake combined with the thick cream cheese icing is impossible to pass up.

It’s by no means a healthy cake just because it has the word “carrot” in front of it, but let’s pretend it’s slightly better for you than your average cake since you are getting a little bit of nutrients along with the copious amounts of sugar. (Who says that make believe is only for children?) J

I made this one for my Step Dad’s birthday, like me, he is a fan of carrot cake. And don’t tell him this, but this one of the easiest cakes in the whole wide world to make, which makes me love it even more!

For the Cake

  • 1 cup of olive oil
  • 2 cups of white sugar
  • 3 eggs
  • 2 cups of carrot, grated
  • 1 – 14oz can of crushed pineapple, juice and all
  • 2 tsp of vanilla
  • 3 cups of flour
  • 1 tsp of salt
  • 1 tsp baking soda
  • 1 tsp of cinnamon
  • 1 cup of walnuts, chopped

For the Icing

  • ½ cup of butter, softened
  • 2 – packages of light cream cheese, softened
  • 1 tsp of vanilla
  • 3-4 cups of icing sugar

1. Preheat the oven to 350 degrees. Grease 2, 9’’ round spring form pans.

2. In a large bowl, mix together the oil, sugar, eggs, carrot, pineapple and vanilla. Then add the flour, salt, baking soda, and cinnamon. Mix well. Stir in the remaining ingredients until combined.

3. Divide batter evenly into the pans. Bake for approx. 35 minutes or until toothpick comes out clean and cakes are golden.

4. Once the cake has cooled, frost with the cream cheese icing. For the icing, beat together the butter and cream cheese, until smooth. Add in the vanilla, and then a cup of icing sugar at a time until you get the desire consistency and taste. Use icing in between the 2 cakes as well as the outside.

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