The Best Carrot Cake

I have never been interested in carrot cake, despite my love for carrots! However, my cousin told me this was his favorite cake, so of course I had to try it out.

Let me say...if a cake has over 3 cups carrots...it is considered healthy right? This is a cake I can eat for breakfast, lunch, and dinner!

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The Best Carrot Cake

Recipe from: Adam and Joanne at https://www.inspiredtaste.net/25753/carrot-cake-recipe/

1 hour and 20 minutes - including bake time of 35-40 minutes

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Ingredients

Cake

2 cups AP Flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1 cup vegetable oil

1 cup granulated sugar

1 cup brown sugar (light/dark)

1 teaspoon vanilla extract

4 eggs

3 1/2 cups grated carrots

Icing

2 sticks unsalted or salted butter (warmed but not melted)

4 cups powder sugar

1/2 tablespoon vanilla extract

1 teaspoon salt (if unsalted butter) OR 1/2 teaspoon (if salted butter)

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Steps

Grate the carrots, it will be a full bag of baby carrots. Grate so it is thin pieces, not long strands

In a bowl combine 2 cups AP Flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoon cinnamon

In a medium bowl whisk 1 cup vegetable oil, 1 cup granulated sugar, 1 cup brown sugar, and 1 teaspoon vanilla extract

Whisk in one egg at a time, till all four are combined

Preheat oven to 350°F

Add the dry ingredients in three parts, gently folding in the dry ingredients till all combined. Add in the 3 1/2 cups of grated carrots and gently fold in

Line two 9" circular pans with parchment paper and evenly divide the cake batter

Bake in the oven for 35-40 minutes until you can insert and pull out a clean toothpick/fork/poker. Also the cake should spring back when you press it gently

Cool cakes for 10 minutes before flipping out onto a cooling rack covered in parchment paper

To cool the cakes quicker, place in the refrigerator or if the outside temperature is cold enough, place outside on a table

While cakes are cooling, get out a mixer and a paddle to make the frosting

Warm 2 sticks butter and place those into the standing mixer. Put on a medium speed and whip the butter till it is fluffy

Add in 1/2 tablespoon vanilla extract and 1 teaspoon salt (if you used unsalted butter) OR 1/2 teaspoon (if you used salted butter) and mix till combined

Slowly, 1 cup at a time, add in the 4 cups of powder sugar till fully combined

At this point the cakes should be fully cooled, if not just let the buttercream sit at room temperature till the cakes are cool or room temperature

Now it is time to frost the cakes, so cover the bottom cake, which can be either one, I usually pick which one has the least clean top

Then after using a generous coating on the first cake, stack the second cake and frost as well. Use the frosting as a minimalist coating or use the reminder of the frosting for a second layer of frosting or if you want to pipe designs

Once frosted, slice up the best carrot cake ever and enjoy!