Easter’s Perfect Treat: Carrot Cake!
This Easter-worthy dessert strikes the perfect balance between rustic charm and sophisticated flavor with its moist, spice-infused cake studded with sweet carrots and crunchy pecans. Each forkful offers warm cinnamon and nutmeg flavors complemented by velvety cream cheese frosting that melts on your tongue. The crowning touch of scattered pecans adds visual appeal and a satisfying crunch.
Homemade Carrot Cake
Serves 16
Ingredients
2 cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons ground ginger
1 ½ teaspoons fine sea salt
1 teaspoon baking soda
1 ½ pounds small- to medium-sized carrots, peeled and grated
¾ cup mild extra-virgin olive oil
1 ¼ cups maple syrup
1 cup whole milk
4 room-temperature eggs
2 teaspoons vanilla extract
3 ½ cups classic cream cheese frosting, homemade or store-bought
Directions
Preheat the oven to 350ºF. Grease two 9-inch round cake pans. If the cream cheese frosting is refrigerated, set it on a countertop to allow it to come to room temperature.
Place the pecans on a rimmed baking sheet and bake for about 5 minutes, until fragrant. Carefully transfer the hot pecans to a cutting board. Once the pecans are cool, chop them into small pieces. Set aside.
Place the all-purpose flour, whole wheat flour, cinnamon, baking powder, ginger, salt, and baking soda into a large mixing bowl. Stir to combine. Add in the carrots and all but 2 tablespoons of the chopped pecans. Stir to combine. Set aside the 2 tablespoons of chopped pecans to use later as a garnish.
Place the oil, maple syrup, milk, eggs, and vanilla into a medium mixing bowl. Whisk until thoroughly combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Note: There will be a few lumps in the batter. Pour the batter into the two prepared cake pans, dividing evenly. Smooth out the tops so the batter is evenly distributed in each pan.
Place the cake pans into the oven, setting them on the middle rack. Bake for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the cakes to a cooling rack and allow them to cool completely before frosting.
To frost the cakes, carefully invert one of the cakes onto a serving platter. Frost the top of the cake with about ⅓ of the frosting. Invert the second cake onto a plate, then carefully transfer the second cake on top of the frosted cake. Frost the top of the second cake with another ⅓ of the frosting. Using the remaining frosting, frost around the side of the double-layered cake. Sprinkle the reserved chopped pecans on top of the cake. Slice and serve.
The cake can remain at room temperature for the remainder of the day and up to 4 days in the refrigerator.
