Best-Ever Carrot cake recipe with Cream Cheese Frosting
I bet you have known carrot cake pretty much since you were born. And that is because it has been around for centuries now, there is even a carrot cake recipe dating November 25, 1783. This carrot cake was served to George Washington according to Molly O’Neill on her book New York Cookbook (1992).
I grew up knowing carrot cake and cream cheese frosting like the best “couple”.
I mean, my head can not imagine pairing carrot cake with any other frosting, I even see the carrot cake slice decorated with the cream cheese and a little carrot made with the same frosting.
This thing is addictive!
What I like the most about this recipe beside the cinnamon flavor is the combination of textures, you have the long shredded carrots, the coconut and my favorite the pecans. Pecans are my favorite because you get crunchy pieces that adds an interesting twist to the cake texture when you are chewing. Gotta love the nutty flavor!
I just make this cake on special occasions like my dad’s birthday or father’s day….do I have to say it is my Dad’s favorite cake!
I tell you it is addictive, even my sister that she is not thrilled about the raisins still eats piece after piece (before she eats it she pokes all raisins out). And me, well I just eat it the way it is, raisins and all.
The beauty of this recipe is that it can be used for cake or cupcakes. Cupcakes when I want a quick grab and go “muffin” for breakfast and cake when we are celebrating a birthday.
Have you done a carrot cake as part of the Thanksgiving dessert repertoire? I think it would be a great option to have these for Thanksgiving day (with fall decorative liners ) or as a grab and go breakfast for black Friday shopping time.
Do you still go to the stores during black Friday or you just buy online?
Well here is the video on how to make carrot cake from scratch and keep scrolling to get the recipes!
Do you prefer apples? Check this cranberry apple cake with brown sugar buttercream.
Words of encouragement:
“Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go.”
Easy Cream Cheese frosting
- 1/2 Cup unsalted butter
- 1/2 Cup Cream Cheese full fat
- 4 Cups Powder Sugar
- 1 tbsp Lemon juice
- 1 tbsp Vanilla Extract
- In a clean bowl cream the butter and the cream cheese together, until fluffy and no pieces of butter or cream cheese are visible.
- Add the sugar in two parts. Mixing half of the sugar until is well combined, then add the second half until well combined.
- Add the lemon juice, vanilla extract and mix all together. You can add more lemon juice if you like, as long as the frosting is not soft.
- Use the frosting inmidietly or store in the fridge until you need to use it ( give it 20 min to thaw before using it)