Looking for a yummy and healthy dessert for this spring holiday weekend? You can’t go wrong with carrot cake. It’s practically fool-proof, all ages love it and even the Easter Bunny would approve.
2 cups unbleached flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups packed light brown sugar
4 eggs, at room temperature
1 cup vegetable oil
3 cups grated, peeled carrots
1 cup pecans, chopped (optional)
2 (8-ounce) packages cream cheese
½ cup butter, softened
2 cups icing sugar
1 tablespoon vanilla
Preheat to the oven to 375°F. Butter the bottom and sides of 2 round or 1 oblong cake pan(s) and line the bottoms with parchment paper.
In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl, using a mixer set on low speed, add one egg at a time to brown sugar, incorporating until the mix is smooth. Then add the oil in a steady stream until fully mixed in.
Gradually fold in the flour mix, stirring just until mixed. Add in the carrots and nuts, if using.
Pour into the pan(s) and bake 30 to 40 minutes. Then let cool completely.
Using a mixer, mix butter and cream cheese until smooth. Gradually add in icing sugar and vanilla and beat until fluffy. You can garnish the cake with chopped nuts, if desired.