Here’s a yummy carrot cake recipe from our good friend and all around crafting champ Lesley Graham. Enjoy!
This cake takes the goodness of carrots (and cream cheese!) and will surely be a crowd pleaser. I thought this would be a fun cake for fall parties or maybe a woodland theme… The cake is decorated with carrot stems and a few acorns from the backyard.
(adapted from this recipe)
For the cake:
- 4 eggs
- 1 cup vegetable oil
- 1 1/2 cups organic sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
For the frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Making The Cake
- Heat oven to 350 F and grease two 8-inch cake pans.
- In a large mixing bowl, beat together the eggs, oil, sugar and vanilla extract. Mix in the dry ingredients and then stir in the carrots. Pour into the greased cake pans.
- Bake for 40 minutes, or until a fork inserted into the center of the cake comes out clean.
- Leave the cakes in the pan for 10 minutes, and then turn them out onto a wire rack to cool completely. Note: To make this small “smash cake” size, I stacked the cakes on top of one another and then removed roughly 2-inches from around the cake.
- For the frosting: In a medium mixing bowl, combine the butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla extract. Beat until the mixture is creamy and smooth. Apply the frosting to the cake once it has time to cool.
I chose to top the cake with gluten-free granola and a dusting of cinnamon. The cake is so moist and yummy, while the icing is only mildly sweet (I cut the sugar in half). Enjoy!