Decadent carrot cake is the perfect finish to a spring celebration!
- 1½ cup peeled, cooked, pureed carrots + ½ cup shredded carrots
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 heaping teaspoons cinnamon
- Dash of nutmeg
- 1 cup corn oil
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
- 1 cup shredded coconut (optional)
- 1 cup chopped fresh pineapple
Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- 6 tablespoons sweet cream butter, softened
- 1 1/2 cups confectioners sugar (or just to your sweetness preference)
- 1 teaspoon vanilla extract
- 1 vanilla bean, interior scraped out
- 1 tablespoon lemon juice
1. Cut all carrots (except 2) into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside. Grate remaining 2 carrots. Set aside.
3. Preheat the oven to 350°F. Grease a 9×13-inch baking pan, two 9-inch round baking pans, or three 8-inch round baking pans. Line the bottom with waxed paper and grease the paper.
4. Combine the flour, sugar, baking soda and cinnamon into a large bowl (can use stand mixer if preferred). Add the oil, eggs, and vanilla extract; beat well. Fold in the carrot puree, grated carrot, walnuts (optional), coconut (optional) and pineapple.
5. Pour the batter into the prepared pan(s). Bake until a toothpick inserted in the center comes out clean, about 25 minutes to 1 hour, depending on which baking pans you choose.
6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
7. Prepare the frosting: Paddle the cream cheese and butter together in stand mixer. Slowly add the confectioners sugar to desired sweetness. Stir in the vanilla extract, vanilla bean pod and lemon juice. Frost the cake.