Easter is just around the corner, so it's time to think about what your going to bring the family party! Instead of fussing over delicate appetizers or a huge tray of pasta, bring over our favorite carrot cake with cream cheese frosting. It is easy to make, easy to decorate, and will be a big hit with your loved ones.
Recipe courtesy of America's Test Kitchen.
Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- 5 tbsp. unsalted butter, softened
- 1 tbsp. sour cream
- ½ tsp. vanilla extract
- 1 ¼ cups confectioners’ sugar
- 2 ½ cups AP flour
- 1 ¼ tsp. baking powder
- 1 tsp. baking soda
- 1 ¼ tsp. cinnamon
- ½ tsp. nutmeg
- ⅛ tsp. cloves
- ½ tsp. salt
- 4 large eggs, room temp
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 ½ cups vegetable oil
- 1 lb. carrots, peeled and grated
For the cake: Preheat the oven to 350℉, lightly coat a 9x13 inch cake pan with vegetable oil, and line the bottom of the pan with parchment paper. Whisk the flour, baking powder, baking soda, spices, and salt in a large bowl and set aside.
Whisk the eggs and sugars together in another large bowl until frothy and the sugar is mainly dissolved. While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified. Whisk in the flour mixture until no streaks of flour remains. Stir in the carrots.
Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, about 35-40 minutes. Rotate the pan halfway through baking.
Let the cake cool in the pan on a wire rack for 2 hours. Run a paring knife around the edge of the pan, invert the cake onto the rack, and peel off the parchment paper. Invert again onto a serving platter.
For the frosting: Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined. Add the confectioners sugar and continue to process until smooth, scraping down the bowl as needed. (For an orange cream cheese variation, substitute 1 tbsp. Orange juice for the sour cream and 1 tbsp. Grated orange zest for the vanilla!)