Easter Carrot Cake

I started making this carrot cake the Easter my oldest was four, and it has shown up on our table every year since. The recipe is forgiving. It has survived distracted mixing, substitutions I forgot to write down, and one year where I accidentally doubled the ginger. That batch was actually the best one.

The cake itself is moist and lightly spiced, more like a good quick bread than a fussy layer cake. Unfrosted, it works for breakfast. Add the cream cheese frosting and those little piped carrots on top, and it becomes a proper centerpiece. I use carrot and spinach juice to color the frosting, no artificial dyes needed.

Four layers look impressive. The work is simpler than you think.

How to Make Easter Carrot Cake

Grate Your Carrots on the Fine Side

Use the small holes on a box grater for the 2 cups (459 g) of carrots. Fine shreds melt into the batter and keep every slice consistently moist.

Large shreds create uneven pockets of moisture.

Do Not Overmix the Batter

Stir the wet and dry ingredients together until they are just combined. Overmixing develops gluten and the cake turns tough instead of tender.

A few small lumps are fine.

Let the Layers Cool Completely Before Frosting

Warm cake melts cream cheese frosting on contact. Cool each layer on a wire rack for at least 30 minutes, then refrigerate for 15 minutes before stacking and frosting.

Carrot Cake

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• Author: Kelsey Hilts {Itsy Bitsy Foodies}
• Total Time: 1 hour 20 minutes
• Yield: 4 9-inch rounds 1x

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Description

When unfrosted, the carrot cake bars are just like a muffin or a piece of sweet bread. Frosting the carrot cake simply takes it up a notch to dessert status, either in cupcake or cake form.

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Ingredients

Units USM Scale 1x2x3x

Carrot Cake

• 1 cup (236mL) vegetable oil {or applesauce}
• 3 cups (575g) sugar
• 2/3 cups (157mL) water
• 2 cups (459g) grated carrots
• 4 eggs
• 3 1/2 cups (348g) flour
• 2 tsp (8,5g) baking soda
• 1 tsp (2,5g) ginger
• 1 tsp (2,5g) cinnamon

Cream Cheese Frosting

• 1 8-ounce (226g) package cream cheese
• 1/2 cup (115g) butter, softened
• 2 tsp (10g)vanilla
• 4 cups (521g) powdered sugar

Naturally-Dyed Frosted Carrots

• Frosting
• Carrot juice
• Spinach juice

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Instructions

Carrot Cake

1. Mix all of the ingredients together.
2. Divide the batter evenly between four 9-inch (22cm) round cake pans, two greased loaf pans or the equivalent of lined muffin tins.
3. Bake the cake at 325 degrees for 15-20 minutes for round cake pans and muffins or up to 1 hour for loaf pans, or until the top springs back to the touch and a toothpick comes out clean.

Cream Cheese Frosting

1. Mix the ingredients to form a creamy frosting.
2. Frost the carrot cake with cream cheese frosting and reserve a small portion of frosting to make the carrot toppers.
3. Refrigerate any leftover frosting in a sealed container.

Naturally-Dyed Frosted Carrots

1. Divide the frosting that you saved for the carrots into two small bowls.
2. Mix a few drops of carrot juice into one bowl, stirring until the liquid is totally mixed in and you have your desired shade of orange.
3. Mix a few drops of spinach juice into the other bowl, stirring until the liquid is totally mixed in and you have your desired shade of green.
4. Using icing bags fitted with small tips, pipe the orange carrots and the green stems.

• Prep Time: 1 hour
• Cook Time: 20 mins

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