Carrot Cake (yes... again)

Back in March I shared a really yummy carrot cupcake recipe and mentioned that while they were good I was still on the hunt for a "perfect" carrot cake recipe.  Several of y'all sent me recommendations, but the one that caught my eye was this recipe from Canadian Living Magazine.  Being Canadian, a lot of my favorite recipes are ones that my mom cut out from that very magazine and made all the time growing up so I knew it had to be good :)  

Here's What You'll Need for the Cake

- 2 cups flour

- 2 teaspoons baking powder

- 2 teaspoons cinnamon

- 1 teaspoon baking soda

- 3/4 teaspoon salt

- 1/2 teaspoon nutmeg

- 3 eggs

- 3/4 cups granulated sugar

- 3/4 cups packed brown sugar

- 3/4 cups vegetable oil

- 1 teaspoon vanilla

- 2 cups grated carrots

- 1 can (20 oz) crushed pineapple (drained)

- Step 1 - 

Whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg in a large bowl.  

- Step 2 -

Beat together the eggs, sugars, oil and vanilla until combined and creamy.

- Step 3 - 

Add the wet ingredients to the dry and mix just until combined.

- Step 4 -

Stir in the carrots and pineapple (you could easily add in 1/2 cup nuts and/or raisins in as well.  I wanted to add in raisins, but realized at the last minute I was out! BOO!)

Note - the recipe called for a 398 mL can of crushed, drained pineapple.... I used a 20 oz can which was just under 2 cups and worked well!

- Step 5 - 

Pour the batter into your prepared (greased and floured) pans and bake at 350 degrees for 35 - 38 minutes.

So.... the original recipe recommended two 8" round pans.  I had these two 9" pans so I figured they'd work.  Well.... they're only an inch deep which I immediately recognized as an issue but just ran with it.  I'd recommend using 8" or 9" pans that are deeper than an inch OR a 9x13 if you're wanting a single-layer cake.  

My mom baked ALL the time growing up but has since kind of "passed the torch" to me.  Over the years I've borrowed things of hers and she's graciously let me keep them with the promise of sharing what I bake :)  These pans are AWESOME and I love that when your cake is done you can run the little handle around the outside and it loosens it from the bottom and sides of the pan.

 

Despite my pans being too shallow the cakes came okay!  I think a 2" pan would have been better - but I made it work.  Mine cooked for 35 minutes - but just keep an eye on them and use the "toothpick test" to make sure they're done.

"If you bake it.... they will come" :)

 What You'll Need for the Icing

- 2 packages softened cream cheese

- 1/2 cup softened butter

- 1 teaspoon vanilla

- 6 cups powdered sugar

NOTE: This makes enough icing to thickly ice a two (or more!) layer cake.  If you're making a single layer cake in a 9x13 pan I'd cut the recipe in half.

- Step 6 -

Beat together the cream cheese and butter.  Add in the vanilla and the powdered sugar (2 cups at a time) and beat until smooth.

The original recipe suggested cutting each later in half horizontally making 4 layers... I wasn't that excited about cutting these in half so I just ran with a 2-layer cake.  

Yes ma'am!

 So here's the deal.  This cake is SUPER moist and the icing is thick and cream-cheesy and soooo good!  I'm going to have to make it again with the raisins to make a final judgement call - but my first impression is that it's definitely a front runner for best carrot cake recipe I've tried.

 Of course I had to try that first bite...

... and then along came my taste testers to "help" :)

That's a nine-year-old-boy bite right there :) hahaha

Also known as the "I better eat as big of a bite as I can before I have to share with my sister bite" :)

 Hoping you love this recipe as much as I do and that you get to make it soon and enjoy it with a really good cup of hot tea :)

Happy Wednesday, Friends!

Here's What You'll Need for the Cake

- 2 cups flour

- 2 teaspoons baking powder

- 2 teaspoons cinnamon

- 1 teaspoon baking soda

- 3/4 teaspoon salt

- 1/2 teaspoon nutmeg

- 3 eggs

- 3/4 cups granulated sugar

- 3/4 cups packed brown sugar

- 3/4 cups vegetable oil

- 1 teaspoon vanilla

- 2 cups grated carrots

- 1 can (20 oz) crushed pineapple (drained)

- Step 1 - 

Whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg in a large bowl.  

- Step 2 -

Beat together the eggs, sugars, oil and vanilla until combined and creamy.

- Step 3 - 

Add the wet ingredients to the dry and mix just until combined.

- Step 4 -

Stir in the carrots and pineapple (you could easily add in 1/2 cup nuts and/or raisins in as well.  I

- Step 5 - 

Pour the batter into your prepared (greased and floured) pans and bake at 350 degrees for 35 - 38 minutes.  Let the cakes cool on a wire rack

 What You'll Need for the Icing

- 2 packages softened cream cheese

- 1/2 cup softened butter

- 1 teaspoon vanilla

- 6 cups powdered sugar

NOTE: This makes enough icing to thickly ice a two (or more!) layer cake.  If you're making a single layer cake in a 9x13 pan I'd cut the recipe in half.

- Step 6 -

Beat together the cream cheese and butter.  Add in the vanilla and the powdered sugar (2 cups at a time) and beat until smooth.  Frost to your heart's desire!