Our amazing resident baker, and sweet daughter Olivia is bringing some happiness to our home–and hopefully to yours with this super moist yummy Carrot Cake. We decided dessert is top priority for Easter dinner this year—plus, I’m eating everything that’s not nailed down so why not have a cake too?!
Direct all baking questions to Olivia and follow me at @officialtonjastable on Instagram where she will be tagged!
Note:
This is made with 2 9-inch cake pans but you could also make it in a 9×13 pan and adjust cooking time. I hope you have some baking supplies left–this cake is worth it!
Easter Dessert—Olivia’s Carrot Cake
Ingredients
For Carrot Cake:
1 1/2 cup canola oil
1 cup granulated sugar
1 cup packed brown sugar
6 eggs
1 Tbls. vanilla extract
3 1/4 cups all-purpose flour
1 Tbls. ground cinnamon
1 tsp. baking powder
2 tsp. baking soda
2 tsp. kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups freshly grated carrots
optional: 1 cup chopped nuts and/or raisins
For Cream Cheese Frosting:
3 (8-ounce) bricks cream cheese, room temperature
1 cup (2 sticks) salted butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt
4–5 cups powdered sugar
Instructions
Preheat oven to 350°F. Spray 2 9-inch round baking pans with baking spray and set aside.
In a large stand mixer or mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Gradually add the dry ingredient mixture into the wet mixture, and mix until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
Pour the batter evenly into the prepared baking pans (about 3 1/4 cups each pan). Bake for 55 minutes to 1 hour, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
Meanwhile, to make the cream cheese frosting, combine the cream cheese, butter, vanilla, and sea salt in a stand mixer or large mixing bowl and stir until combined and smooth. Gradually stir in the powdered sugar and mix until it is completely combined.
When the cakes reach room temperature, use a bread knife to slice off the rounded tops of the cakes so that they are completely flat on top. Place the first cake on your serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges. Then use the remainder of the frosting to frost all around the side edges of the cake.
Cover and refrigerate for up to 4 days.
Hi Cousin Tonja. This is your California Cousin. I am married to Mark Hansen. Just want to tell you he is a very finicky eater, however, when I cook any of your recipes they are a hit with the whole family….even Mark. He always asks it the a cousin Tonja receipe!! I have a cooking group in California and we have been following you for a long time. Love the cookbook too!! We need more. Thanks for doing what you do. I am bringing a little Minnesota home to California with each cooking experience. Stay safe during the closure.
Phyllis,
I am beyond thrilled that you are all enjoying my cookbook–even Mark! How fun that I can say I’m in California with all of you. Please tell your cooking group hello from Tonja’s Table and that I still have cookbooks available on my website or at Amazon. Would love to see what you’re cooking next time.
Be safe and be well.
Very good
Thank you Alesia!