BAKE | my favorite CARROT CAKE

There isn't much to say about this carrot cake. It's moist and delicious. When you crave carrot cake this is the cake you want to satisfy that craving. On Christmas, I made this as a birthday cake for Jesus after my mom's suggestion (carrot cake is her favorite & mine too).  My cousin wanted her own slice to take home, and the next day she snapchatted me a picture, which was a good enough reason for me to cut a huge leftover piece for myself and devour it before dinner (of course I snapchatted her a picture back). 

Gather the goods!

Wet stuff on the left; dry stuff on the right.

Pour in that oil!

Add in the strained pineapple & drink that yummy juice left in the can.

Giving my cake batter some baking inspiration. 

Frost that cake! Wax paper pieces to remove later so no one knows what mess was made.

Sorry two layers is all you get to see... (imagine it twice as good)

Ingredients
CARROT CAKE

• 3 and 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 3 large eggs plus 1 egg yolk
• 1 cup granulated sugar
• 1 cup plus 2 tablespoons packed brown sugar
• 1 and 3/4 cups vegetable oil
• 1 cup crushed pineapple, drained
• 2 tsp vanilla extract
• 2 and 1/4 cups grated carrots

CREAM CHEESE FROSTING

• 12 ounces cream cheese, softened
• 3/4 cup (1 and 1/2 stick) unsalted butter, softened
• Pinch of salt
• 3 cups powdered sugar, sifted
• 3 teaspoons pure vanilla extract

1. Preheat to 350 degrees F. Grease and flour two 9-inch round pans (or 10- or 12-cup Bundt pan)  and set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. 
3. In a medium bowl, whisk together eggs, yolk, and sugars. Blend with a whisk until well incorporated and slightly thickened. Add the oil and stir. Add crushed pineapple and vanilla, and stir until incorporated.
4. Add the pineapple mixture, all at once, to the flour mixture. Fold together with a spatula. When almost incorporated, fold in the carrots. Fold until evenly blended. 
5. Pour cake batter into prepared pans and bake for 30-35 minutes (45-55 minutes for Bundt pan), or until a skewer inserted into the center comes out clean. Let cake cool in pan for 15 minutes before inverting on a wire rack to cool completely before frosting. 

To make the frosting,

1. Place cream cheese in the bowl of an electric stand mixer. Beat the cream cheese for 1 minute, then scrape down the sides. Add the butter & beat them together for 1 minute, until smooth.
2. Turn the mixer on low and add the salt & powdered sugar, then the vanilla extract. 
3. Stop the mixer and scrape down the sides and the bottom of the bowl. Beat on medium speed until the mixture is silky smooth/velvety soft.
4. If you want to make the frosting days ahead it will last, in an airtight container, in the refrigerator for up to 7 days

To assemble the cake, I sliced the two cakes in half (for 4 layers). Then, using about 2/3 of the frosting, I frosted between each layer and then did I crumb coat layer. I put the cake in the fridge for 20-30 minutes and then frosted the entire cake with the remaining third of the frosting. I topped the cake with some meringue carrots and sheep my little sister piped and a cardboard banner :) Everyone raved about my cake - which is special coming from a family of bakers.

xoxo, allison