The Ultimate Fall Carrot Cake

The Ultimate Fall Carrot Cake Recipe

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.

The Ultimate Fall Carrot Cake Recipe

Ingre­di­ents
(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
Make A Carrot Cake for Fall

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.
Carrot Cake Recipe for Fall

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!

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