There is nothing in the world quite like a carrot cake. Nothing. This triple layer cream cheese frosted carrot cake is great any day but would make a great dessert for Easter!
If you have never ever made a carrot cake, what are you waiting for?? Time to dig up those carrots and get baking. Carrot cake is one of my many favourite cakes. Yes, me and the sweet tooth. But if I had to rate cakes on a list, hands down carrot cake would be in the top five. Cheesecake would also make that list as well as anything with chocolate. Maybe even a bachelor cake. In case you are wondering what that is, it's a fruit cake without the fruit. Sounds strange right?
Well, when I was small, like a very long time ago. By small I mean young, not a size 0. Anyway, I had the best great grandmother in the entire world. I am sure all of us who were fortunate enough to know our great grandmothers will say that. But mine really was the best. Baboo was her name. Well, her written name was Claribel, but she was know to everyone as Baboo. She had the biggest heart of anyone I have ever met in my entire life. Anyone reading this that knew her, would vouch for that statement. I loved everything about Baboo. And as a kid, I loved her Bachelor cakes. I don't know where that name came from and I don't even know if I am saying it right. All I can tell you is that is was my favourite cake. Baboo would make it for my birthday and cover it with buttercream icing. I thought it was the best thing in the world. Well, next to her.
Years later thinking about that cake and wondering how in the world it got it's name, I can only come to think it's because it was all alone. As in, no fruit. So, it was a bachelor. Not sure why it didn't get the name the spinster. Funny now that I think about it all these years later. As a kid, it was the name of a cake like chocolate or vanilla. My favourite was bachelor. As I am writing this now I can't help but smile and laugh a little as well.
To this day, I have never ever made a bachelor cake. Something tells me it wouldn't be the same and I wouldn't do justice to Baboo's famous cake. I have given it a thought every now an again but left the cake wrapped up in the sweetest and fondest memories of the sweetest Baboo.
Oh the memories.
All memories aside. today I am talking about this carrot cake and what makes it so good. Well, it's a carrot cake for starters. Do you need anything else to go on? Oh yea, there is cream cheese frosting. Again, do you really need to know more? Well, in case you are not sold yet, it is just a all around great cake. It's flavoursome and just downright tasty. Plus it's easy to make. I don't think I have ever had a carrot cake fail. And trust me when I say, I have had cakes fail. This one, never. So for you novice bakers out there, this could be your starting point.
As for baking tips. I would say, don't over mix this cake. Just mix it until everything is incorporated and that will be it done. By over mixing, you will change the end result and the texture could turn out a little crumby. So watch out for that. And when frosting the cake, let it cool completely. I know everyone always says that, but you really have to let it cool. Like when you touch it, there is no more heat, no warmth, nothing. Otherwise, you just risk the frosting sliding off the cake. Apart from that, a straightforward recipe and a delicious cake.
Cream Cheese Frosted Carrot Cake
Serves 12 / Prep time: 30 minutes / Bake time / 25 minutes
For the cake:
2 Cups/250 grams of flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Cup/200 grams of sugar
3 Large eggs
1 Cup/240 ml Vegetable oil
2 Teaspoons of vanilla extract
1/2 Teaspoon salt
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
5 medium (apprx) raw carrots, finely grated
For the frosting:
10 oz/250 grams of full fat cream cheese
2 Tablespoons of butter, at room temperature
1 Cup/125 grams of Icing sugar
1/2 Teaspoon of vanilla
Preheat oven to 350 degrees F and place rack in centre of oven. Butter or spray three 6-inch round pans.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots.
Evenly pour batter into prepared pans and bake for approximately 25 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cake onto the wire rack, remove the pan and then cool completely before frosting.
Make your frosting by adding the cream cheese and butter to a mixing bowl. Mix on high speed until combined and smooth. Add in vanilla extract, cinnamon and powdered sugar. Mix on high speed until you have a smooth and spreadable consistency.
Lay the three cake layers out on a flat surface. Frost and layer the cake. Frost the entire outside of the cake.
Ready to serve. Will keep in a covered container for 2 to three days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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