I don’t often eat cake, but when I do it’s carrot cake. I eat cake maybe once a year and that is about how often you will see me baking one as well unless there is a special occasion.
Carrot cake might not be at the top of everyone’s list of items to bake this fall, but it is for me! I have a weakness for carrot cake and I am very picky when it comes to finding the right cake. I tend to not order it when I go to a bakery or decided to indulge in a dessert after a nice dinner generally due to small pieces of the cake that I find wrong. For example it’s too dry for me, not enough seasoning, doesn’t taste fresh, not enough nuts or carrot, yada yada the list goes on. For those reasons I have put together my own recipe of a flawless carrot cake. This cake is super moist and is bursting with flavor. With my addition of ginger, pumpkin seeds, and allspice this is a great recipe to include in your fall baking. Your welcome carrot cake lovers.
Active Time: 20 Minutes
Total Time: 45 Minutes
-2 Teaspoons Baking Powder
-2 Cups Sugar
-2 Cups AP Flour
-2 Teaspoons Baking Soda
-2 Teaspoons Cinnamon
-1 Cup Vegetable Oil
-1/2 Cup Pumpkin Seeds
-1/2 Cup Fresh grated ginger
-2 Cups Grated (shredded) Carrot, approximately 5 medium carrots
For the Frosting:
-1/2 Stick Butter, soft
-8 OZ Cream Cheese, soft
-4 Tablespoons Powder Sugar
-2 Teaspoons Vanilla Extract
-1 Teaspoon Pumpkin Spice
-In a medium bowl, grate the carrots and ginger. Mix together, set aside. (Be sure to remove the skins from both first)
-Turn oven to 350 degrees.
-In a large mixing bowl, add dry ingredients and mix for 1 minute on medium speed.
-Add in the eggs one at a time with blender still on medium speed. Slowly pour in oil. Stop halfway and scrape the sides of bowl making sure everything gets mixed evenly.
-Mix until blended. Add in carrots, ginger, and pumpkin seeds.
-Pour mixture in to cake pan of choice.
-Bake in oven for 40 minutes or until center of cake is cooked.
-Remove from oven and let cool for 10 minutes.
-Apply the icing.
Making the Frosting:
-Mix cream cheese and butter in a blender on medium speed for 1 minute.
-Add in powder sugar, vanilla, and pumpkin spice. Blend well.
-Spread on cooled cake.