Carrot Cake

There’s nothing quite like a slice of homemade carrot cake, especially when it’s made with sweet, freshly harvested carrots from our farm. This moist, perfectly spiced cake is full of natural flavor and rustic charm. It’s finished with the most delicious cream cheese frosting: smooth, creamy, and just the right amount of sweet. Pure comfort in every bite. This is one of my favourite recipes from Magnolia Table that has been adapted slightly, making it more moist!

While it’s in season, you can purchase carrots at our farmstand, at our local Comox Valley Farmers Markets or Campbell River Farmers Market.

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Ingredients:

Cake:

• 4 cups flour

• 1 Tbsp cinnamon

• 1 Tbsp baking powder

• 2 tsp baking soda

• 1/2 tsp salt

• 6 large eggs

• 1 1/2 cups vegetable oil

• 1 cup sugar

• 1 cup brown sugar, packed

• 1 Tbsp vanilla

• 3 1/2 cups carrots

• 1 cup walnuts, chopped (optional)

  Frosting:

• 1 cup butter, at room temperature

• 8 oz cream cheese (typically 1 block)

• 2 tsp vanilla

• 1/4 tsp salt

• 6 cups icing sugar, sifted

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Instructions:

1. Preheat the oven to 350°F. Grease two 9-inch round cake pans.

   Note: It makes quite a big cake so sometimes I will choose to do 2 smaller sheet cakes and give one to family or friends.

2. In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.

3. In a stand mixer fitted with the paddle attachment, beat the eggs, oil, granulated sugar, brown sugar, and vanilla on medium speed until well combined.

4. Reduce mixer speed to low. Gradually add the dry ingredients. Once incorporated, add the shredded carrots and chopped walnuts.

5. Increase the speed to medium and mix just until fully combined, about 1 minute.

6. Divide the batter between the pans.

7. Bake for 40 - 45 minutes, or until a toothpick comes out clean.

8. Let cool completely before adding frosting. Between the two cake layers add quite a bit of frosting as the cake tends to absorb it.

Frosting Instructions:

1. Cream together the butter and cream cheese until fully comibed. Add the vanilla and salt.

2. Slowly add in the sifted icing sugar 1 cup at a time. Mix well.