This my friends is the best carrot cake recipe ever! Well, good enough that it took home the blue ribbon yesterday at the Coast Guard Day Dessert Contest for best cake. I believe the fresh and organic ingredients are what make it great instead of good. Here is my variation of a family recipe.
Carrot Cake with Cream Cheese Frosting
Ingredients
- 4 fresh local eggs
- 1 1/4 cups grape seed oil (cold pressed)
- 2 cups organic sugar
- 2 teaspoons real vanilla extract
- 2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 2 teaspoons organic baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons fresh ground cinnamon
- 3 cups grated garden carrots
- 1 cup chopped pecans
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- 1/2 cup organic local butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon real vanilla extract
- 1 cup chopped pecans
- Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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