Wednesday, May 11, 2011

Super Moist Carrot Cake With Fluffy Cream Cheese Frosting

If you like carrot cake that is sort of chunky when you bite into it, with raisins, nuts and/or other fruit, and with a really sweet, stiff frosting....this recipe is not for you. But if you love carrot cake that is super moist and smooth with a nice, not too sweet, fluffy cream cheese frosting, then read on. This cake is so good! And the frosting...well, let's just say that you could eat up the whole bowl before ever frosting the cake! I never liked carrot cake before, because to me they were always overly sweet and way too chunky. I prefer that smooth, melt in your mouth taste. And using my Ninja (I love my Ninja!) to cut up the carrots really helps produce a silky smooth carrot cake. Even if you don't like carrots or think that you don't like carrot cake, try this recipe!


Ingredients

2 1/2 cups flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
7 large carrots, peeled & finely shredded (about 3 cups)
2 cups brown sugar
4 large eggs
1 1/2 cups canola oil


Directions

Preheat the oven to 350 degrees. Grease and flour a 9X13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Finely shred the carrots and set aside. I use my Ninja blender which shreds them very fine.

In a large bowl, beat the brown sugar and eggs on medium high for about 45 seconds until thoroughly combined. Then reduce the speed to medium and while mixing, pour the oil against the inside of the bowl in a slow, steady stream. Once all the oil has been added, increase the speed to high and mix for about 1 minute longer, until light in color and very well combined.

Stir in the carrots and dry ingredients by hand until fully incorporated.

Pour into the prepared pan and bake for about 40 minutes. Insert a knife into the center of the cake to make sure it's cooked through.


Fluffy Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
5 tbsp butter, softened to room temperature
1 tbsp sour cream
1/2 tsp vanilla extract
1 1/4 cups powdered sugar

Garnish
1/2 cup chopped walnuts

After the cake has cooled completely, mix the cream cheese, butter, sour cream, and vanilla in a large bowl at medium high speed for about 30 seconds, until well combined, scraping down the bowl as needed.

Add the powdered sugar and mix for about 1 minute longer, until very fluffy.

Frost and add chopped walnuts to garnish. The best!

Makes about 12 servings

**Helpful Note**

You can also make this cake in 2 - 9 inch cake pans. Follow the same directions for the cake, just bake for about 32 minutes (let cool in the pans for 10 minutes before removing to cool completely) and double the amount of frosting. Delicious either way!



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