Today is my dad’s birthday. He would have been 68 years old today. I miss him more and more every single hour of every day. This is his first birthday without him being here and it’s still really hard for me to process, honestly. In honor of his birthday I am celebrating with one of his favorites, (and mine too), carrot cake.
I really love carrot cake for many reasons. I like using spices in baking and carrot cake is one of the few cakes you can really experiment with. I always love to have a little kick to mine so that it balances out the sweet, I also LOVE nothing more then cake that tastes good cold out of the fridge, If you have never had a slice of cold carrot cake then you are doing it wrong.
A couple of tips when making this cake. No one has time for peeling and grating carrot after carrot. Absolutely not for me. So what I opt out for doing that works just as great is using Matchstick Carrots putting them in my blender (or food processor works too) and pulsing them until they resemble grated carrots. When measuring out batter into the cake pans I prefer to use a scale because this makes sure the pans are both equal which bakes two cakes the exact same size.
The other cool part about this recipe is that the only tool you really need is an electric mixer. You could still do this without but hopefully your arm muscles are good cause you’ll need to really work it. I recommend using an electric.
If you make this recipe please share and tag me on Instagram. I would love to see! @bakethedgeoff
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 3 eggs, room temperature
- 1 cup melted coconut oil
- 1 1/2 cups sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1/3 cup buttermilk
- 2 cups carrots, grated
- Preheat oven to 350 degrees. Grease and line two 8-inch cake pans with parchment paper. Set aside.
- In a large bowl, whisk together flour, baking soda and spices. In another bowl with an electric hand mixer, beat the eggs, oil, sugars until combined. Add in the buttermilk and vanilla and mix together. Pour wet ingredients over dry and fold wet mixture into the flour using a spatula until almost mixed all the way. Toss in the grated carrots and fold into batter. Be careful to not over mix.
- Divide the batter between the prepared cake pans. Bake for 25-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before moving to a cooling rack to cool completely.
Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- 6 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond milk or regular milk
- In a bowl with an electric mixer, beat the cream cheese until fluffy, about 2-3 minutes. Add in the sugar, vanilla and almond milk and mix for about 1 minute until mixture turns into the consistency of frosting.