Favorite Carrot Cake

Last night after all of the cookies were baked for the fundraiser today, my hubby and I sat out on the deck enjoying the warm summer evening!

There is something indulgent about sitting outside as the sun starts to fade...and to make it even better...a sweet dessert of any kind will do!






Carrot Cake with Lemon Cream Cheese Frosting
Joy of Baking


Preheat oven to 350*
Prepare two 9 inch round cake pans

Whisk together:

2 cups flour

1 tsp. baking soda

1 ½ tsp. baking powder

1/2 tsp. sea salt

1 ½ tsp. ground cinnamon


Beat together in stand mixer:

4 eggs

1 ½ cups organic sugar

2 tsp. pure vanilla extract

1 cup oil

1/2 cup crushed pineapple

Fold in:

2 1/2 cups carrots, finely grated

*Add dry ingredients to wet ingredients.

*Fold in 2 1/2 cups carrots.

*Divide equally between the two prepared cake pans.

*Bake for about 25-30 minutes or until toothpick inserted in the middle comes out clean.

*Remove from oven and let sit on wire rack for about 10 minutes. Invert on to wire rack.

*Let cool completely before frosting.


Lemon Cream Cheese Frosting

¼ cup unsalted butter, room temp
8 oz. cream cheese, room temp
2 cups powdered sugar
1 tsp. pure vanilla extract
Finely grated lemon zest and/or orange zest of one half lemon

Stack cakes on cake plate, frost and garnish with coconut and DIG IN!






Shared with: comfy in the kitchen

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