Carrot Cake with Cream Cheese Frosting

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My family is huge on traditions. Every year during Christmas time, without fail, we trek down to the Christmas Tree Farm by our house and find the most perfect, tallest, and fullest tree there is and take it home with us. We then have a Christmas tree decorating party with friends and family, and hot cocoa and christmas cookies too! Every year on Easter, we wake up, go to church, come home to a delicious brunch and finally, the best part, indulge in our absolute favorite carrot cake!

This carrot cake is so perfect for Easter time, but honestly I could eat it every day of the year without a doubt. My family isn’t huge fans of nuts of pineapple/coconut in our carrot cake and this recipe is spot on for us. But, of course you can always add in the nuts if you feel the need. Its a very rich cake that’s so incredibly moist, and that cream cheese frosting. Well, I would be lying if I said I’ve never eaten it by the spoonful. (Don’t lie, you’ve all done it too).

Happy Easter to everyone! And if you don’t celebrate Easter, at least celebrate this amazing carrot cake!

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Carrot Cake with Cream Cheese Frosting

recipe from garnish with lemon

1 pound of fresh carrots

1 1/4 cups sugar

1 cup packed dark brown sugar

1 1/4 cups canola oil

4 room temperature eggs

2 teaspoons vanilla extract

2 1/4 cups flour (gluten free flour works great, too!)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/8 teaspoon cloves

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

Preheat oven to 350. Butter and flour 2 9 inch cake rounds (or whatever pans you’re using), and dump out the excess flour. Set aside. Wash and peel carrots and grate them either by hand or in the food processor. Then, transfer ground carrots to a food processor or blender and pulse until finely chopped. In a separate bowl, combine the sugar, brown sugar, oil, eggs, and vanilla. Lightly whisk together flour, baking soda, baking powder, spices, and salt and add to the wet ingredients. With a rubber spatula, fold in the chopped carrots until just combined. Divide batter between pans and bake for about 30 minutes or until a toothpick comes out clean. Get ready for the best carrot cake of your life…not kidding.

for the frosting:

20 ounces softened cream cheese

3/4 cup softened unsalted butter

2 teaspoons vanilla

3 cups powdered sugar

In the bowl of an electric mixer, beat cream cheese and butter together until smooth and creamy. Add vanilla and mix. Add powdered sugar about a cup at a time so you don’t get a face full of sugar! But hey, that might not be such a bad thing. Continue to mix until all the powdered sugar is combined. If too thick, add about a teaspoon of milk. This will GENEROUSLY frost a 9 inch cake.

*To frost cake, wait until the cake has completely cooled. No shortcuts! Place a generous amount of frosting on top of the first layer and add on the second layer. Apply a very small amount of frosting all over the cake. This is called a crumb coat and will ensure that none of the frosting pulls delicate pieces of cake up when we frost it the second time around. Place cake in fridge for about 30 minutes or the freezer for about 10-15 minutes. Now, feel free to go crazy with the frosting and frost that baby up! You should notice a huge difference when frosting after the crumb coat. Enjoy!

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