Simple Carrot Cake
A weird Easter this year. No church to go to (although thankfully live streaming is going well - but it’s just NOT the same as being in community with your fellow believers) and no family to get together with. It’s just been such a strange few weeks, and more to come. Lara and I wanted to at least do something festive to celebrate the most exciting day for Christians around the world. We decided to make something a little special for lunch, and finish it off with some cake!
Lara found a carrot cake recipe that seemed perfect so she got up early this morning to bake it. I also got up early to make my favorite yogurt galette dough to have ready for lunch. After some quiet time in the kitchen we took an Easter morning walk. We had wanted it to be a sunrise walk, but it was way to cloudy. Still a beautiful morning full of bird sounds. The heaven’s were sure declaring the glory of God!
We then live-streamed church followed by lunch of a beautiful leek and bacon galette with pecorino which was just lovely. Since the weather is going to get crummy again starting tonight we then went off on a nice afternoon walk at Millenium Park. Grey and cool, but beautiful in it’s own way.
When we got home it was coffee time! Which also meant cake time! The carrot cake was a definite winner, and perfect with a hot cup of coffee! The cake itself is not that sweet, but it was perfectly cooked, moist and tender with a hint of cinnamon. While it would be a nice cake to eat plain, or with some powdered sugar or a simple glaze, cream cheese frosting is definitely the way to really jazz it up! The cake recipe also had an accompanying frosting, but since I had some cream cheese frosting in the freezer (from my work Christmas party cupcakes) I just used that.
Lara halved the original recipe (I have the halved recipe written out below, see the link for the original full recipe) and baked it in a 9-inch round cake pan. It baked for 36 minutes which seemed perfect. It was cooked through yet not dry at all. I wouldn’t be opposed to adding some walnuts to the batter itself, but whatever you prefer. This is definitely a winner of a recipe. Simple enough to not be intimidating, but special enough to feel celebratory. Highly recommended.
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Simple Carrot Cake
From The Kitchn
Ingredients
For the Cake
1 (120 grams) cups all-purpose flour (or a mix of all purpose and whole wheat flours)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup (100 grams) granulated sugar
3/8 cup (75 grams) canola oil
2 cups grated carrot
For the frosting:
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch salt
Directions
Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Coat an 8-inch cake pan with cooking spray; set aside.
Place the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk to combine. Place the eggs and vanilla in a medium bowl and whisk to combine; set both bowls aside.
Place the sugar and oil in a the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer or whisk and large bowl.) With the mixer on low (or by hand), beat 1/3 of the flour into the sugar mixture. Beat in 1/3 of the egg mixture. Continue adding the flour and eggs in alternating additions. Stop mixing when the last of the flour is just barely incorporated. Add the carrots and fold them in by hand with a rubber spatula, working slowly and gently until the carrots are distributed and no more dry flour remains.
Pour the batter into the baking dish and gently tap the dish a few times against the counter to work out the air bubbles. Bake for 34-38 minutes, rotating halfway through, until the cake is slightly puffed in the middle and browned on the edges, and a toothpick inserted in the middle should come out clean.
Place the cake on a wire rack and let cool completely before frosting.
Make the frosting: Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until combined. Gradually beat in the powdered sugar, vanilla, and salt until the frosting starts to come together into lumps. Increase the speed to high and continue to beat until fluffy and creamy, scraping down the sides of the bowl as needed. Dollop the frosting over the cake and spread into an even layer.