by Donna Cain
Classic Carrot CakeI have always loved carrot cake. It was my mom’s favorite cake and whenever we asked what cake she wanted for her birthday she would always say- “Carrot Cake please”. I usually make a family recipe that is in our cookbook. It is fairly dense, full of carrots and raison and ohhhh so delicious!
I recently found this recipe in my favorite magazine, Cape Cod Life which is from Connie’s Bakery in P’Town. I must say that this is the BEST carrot cake I have ever eaten. I wish my mom were with us as I would be so curious of her thoughts and if she likes it better then our original recipe.
Best Carrot Cake ever!
Author: Connie's Bakery
Recipe type: Dessert
Serves: cake
This carrot cake is not so dense as the traditional carrot cakes, is flavorful and so tasty with a decadent and rich cream cheese frosting. A perfect dessert to bring for a large gathering as you make it on a cookie sheet or you can use a traditional cake or springform pan.
Ingredients
- CAKE:
- 5 large eggs
- 2¼ cups sugar
- 1½ cups canola oil
- 3 cups carrots, ground
- 2¼ cup all purpose flour
- 3 Tablespoons cinnamon
- 2¼ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup coconut
- ¾ cups dried cranberries (craisons)
- ¾ cup toasted slivered almonds
- FROSTING:
- ½ pound butter ( 2 sticks, softened)
- 1 pound cream cheese
- 4 cups powdered sugar
- ¼ teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Preheat oven to 350. Combine and set aside- flour, baking soda, salt and cinnamon. In a separate bowl, combine and set aside- coconut, cranberries and almonds.
- Mix eggs and sugar until light and fluffy. Pour in oil and continue mixing. Add ground carrots to the mixture until combined. Add dry ingredients and mix for 3 minutes on medium speed. Add nuts and fruit at end until combined. Pour batter into 2- 9" greased cake pans or one cookie sheet and bake for 35-45 minutes. Cake is done when toothpick inserted in center and comes our clean. Let cakes cool before removing to a wire rack.
- For frosting- Beat butter with a paddle attachment or hand beater until light and fluffy. Add powdered sugar and beat on low until blended. Turn to high speed and beat for 5 minutes until light and fluffy with no lumps. Add salt and vanilla. On medium speed, add cold cream cheese a little at a time, and beat until incorporated. Turn mixer to high speed and continue beating until light and fluffy with no lumps. Scrape bowl down often during mixing.
- The recipe called to stake the 9" cakes and to frosted like a traditional cake. We like to do a single layer of cake with a single layer of frosting. Either way it;s delicious.
Try it- guaranteed you won’t be disappointed!. Or plan a trip to our inn, the Captain Freeman Inn on Cape Cod and enjoy our afternoon treats.
