the best carrot cake recipe — Photo by Leeloo Thefirst on Pexels.com

Indulge in Springtime Delight!

One of my favorite cakes for this season is a delicious carrot cake. In fact this Sunday is Easter and I plan on baking this cake for our family brunch. Cream Cheese frosting is the real star here. It is so yummy with this carrot cake. If you are looking for the best carrot cake recipe look no further. This one is so delicious!

I found this recipe on Pinterest a few years back and I changed up a few ingredients to my liking. The original one had vegetable oil in it and I just really don’t like cooking with vegetable oil anymore after finding out it’s not the healthiest oil out there. You can certainly use any oil you wish. I personally have started using avocado oil when I have been baking lately. Olive oil is also another good option.

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Baking with Organic Ingredients

When baking I love using mostly organic ingredients when possible. Anyway to make a cake healthier right? Why not. Especially if you are going to have more than one slice? It’s always great to feel good about your ingredients. Organic carrots, sugar, oil, eggs, flour, etc. Don’t forget about the cream cheese frosting. Organic cream cheese is so yummy! This will be the best carrot cake recipe you have ever tried. Im pretty sure your guests will be asking for seconds and you probably will be baking this cake a few times this spring. Check out the recipe below.

What You Need

Carrot Cake Ingredients

Unsalted organic butter, for the pan

2 1/2 cups, all-purpose flour, plus a little extra for pan

6 grated organic carrots

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1 1/3 cups white sugar

1/4 cup packed dark brown sugar

3 large organic eggs

6 ounces plain greek yogurt

6 ounces organic avocado oil

Cake Directions:

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Then place the frosting in the refrigerator for about 10 minutes before using.
Preheat oven to 350 degrees.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Next add this mixture to the carrots and toss until they are all coated with flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and greek yogurt.
With the processor still running drizzle in the avocado oil. Pour the mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake reaches about 210 degrees in the center.
Remove the pan from the oven and allow cake to cool 20 minutes in the pan. After 20 minutes, take the cake out and allow the cake to cool completely. Frost with cream cheese frosting after cake has cooled completely!
Enjoy!

Ingredients for Cream Cheese Frosting

8 ounces organic cream cheese (one package)

2 ounces unsalted butter

1 teaspoon vanilla extract

2 cups powdered sugar

Directions for Cream Cheese Frosting

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add vanilla and beat until combined. With the speed on low, add the powdered sugar in 3 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 15 minutes before using.

Serving Your Carrot Cake

female hands aligning cake on stand — Photo by SHVETS production on Pexels.com

Make it special! Serving your carrot cake on a pedestal is an appetizing way to entertain your guests. A nice cake plater is great as well. You can find so many beautiful platters and pedestals on Amazon. Cake plates are fun to collect and certainly are nice when presenting your cake. A good cake plate will have a lid so you can keep your cake protected.

The Best Carrot Cake Recipe

Moist and delicious! The perfect cake for spring.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 15

Total Time 3

Course Dessert

Cuisine American

Equipment

1 stand mixer
1 9 inch cake pan
1 measuring cups and spoons

Ingredients

2 1/2 cups flour
6 carrots grated
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground all spice
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 1/3 cup white sugar
6 ounces greek yogurt
1/4 cup brown sugar
3 eggs
6 onces avocado oil or olive oil
4 tbs butter
1/2 cup chopped walnuts for topping if desired

Instructions

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended.
Add the vanilla and beat until combined.
With the speed on low, add the powdered sugar in 3 batches and beat until smooth between each addition.
Then place the frosting in the refrigerator for about 10 minutes before using.
Preheat oven to 350 degrees. Butter then flour a 9-inch round and 3-inch deep cake pan.
Line the bottom with parchment paper.
Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.
Next add this mixture to the carrots and toss until they are all coated with flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and greek yogurt.
With the processor still running drizzle in the avocado oil. Pour the mixture into the carrot mixture and stir until just combined.
Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.
Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake reaches about 210 degrees in the center.
Remove the pan from the oven and allow cake to cool 20 minutes in the pan.
After 20 minutes, take the cake out and allow the cake to cool completely.
Frost with cream cheese frosting after cake has cooled completely!
Enjoy!
CREAM CHEESE
1 package of cream cheese
4 tbs of butter
2 cups of powdered sugar
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 3 batches and beat until smooth between each addition. Be sure to place the frosting in the refrigerator for about 10 minutes before frosting the cake.