Tonja's Table

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

  • Home
  • My Book
  • About Me
  • Catering
  • Grazing Tables
  • Work With Me
  • Media

Easter Dessert—Olivia’s Carrot Cake

April 7, 2020 by Tonja 4 Comments

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!

Print

Easter Dessert—Olivia’s Carrot Cake

★★★★★ 5 from 2 reviews
  • Author: Tonja
Print
Pin

Scale

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.


Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

 

Filed Under: Dessert Tagged With: Cake, Carrot Cake, carrots, Cream cheese frosting, Easter, Easter Dessert, special occasion

« What to Make with Grilled Anything—Steak Fries!
Leftover Ham?—Slow Cooker Black Bean and Ham Soup »

Comments

  1. Phyllis Hansen says

    April 8, 2020 at 11:49 am

    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.

    ★★★★★

    Reply
    • Tonja says

      April 8, 2020 at 12:52 pm

      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.

      Reply
  2. Alesia says

    April 15, 2020 at 1:13 pm

    Very good

    ★★★★★

    Reply
    • Tonja says

      April 15, 2020 at 1:32 pm

      Thank you Alesia!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Sign up for our mailing list!

About Me

Tonja

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

Follow Tonja’s Table

Categories

Find A Recipe

My Cookbook

My Cookbook

Recent Posts

  • Roasted Beet Salad w/Blood Orange Vinaigrette, Whipped Gorgonzola, and Pistachios
  • Easter Indulgence—Gratin Dauphinois
  • Spring Salad—Calabrian Caesar w/ Butter Lettuce and Pretzel Croutons
  • St. Patricks Day—Mini Guinness Beef Pies
  • Lemon Butter Chicken w/ Crispy Sage and Creamy Mushroom Pasta
  • Crispy Sweet and Spicy Cauliflower

Follow Tonja’s Table

Categories

Copyright © 2021 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress