The best carrot cake ever is awaiting you right here, right now. When my youngest was 10 or 11yrs old he asked for a carrot cake for his birthday cake. That’s a true story right there, you heard me…. Carrot…Cake…
Who likes carrot cake at 10yrs old??!! Meet our youngest Brennan folks. He is the sweetest Brennan there is and when he asked for such a vintage cake for his birthday, I was on it. ON. IT! I started researching and reading recipes to understand carrot cake.
Here is what I know about carrots, they are good for our eyesight. Are they tho?
The truth is that started as a myth. During World War II, British Royal Air Force pilots were the first to begin using radar to target and shoot down their enemy’s planes. As a way of keeping this new technology a secret, the visual accuracy of the pilots (especially at night) was attributed to the pilots eating carrots! That is how carrots gained the reputation for having properties beneficial to our night vision and overall eyesight health.
After further investigation it turns out it’s TRUE! Carrots DO contain certain compounds that are good for your eyes. They are a rich source of beta carotene and lutein. Both are antioxidants that can help prevent eye damage caused by free radicals.
Another crazy fun fact is they are actually a little better for you consumed cooked rather than raw. When you eat cooked carrots your body absorbs and utilizes beta carotene more efficiently and in addition, if eaten with a fat source, the vitamin A.
So what does that have to do with the origination of carrot cake?
Nothing. That was a TOTAL tangent. Stay with me here for just one more second. Way back when (like in the MIDDLE AGES!!!) sugar and sweeteners were expensive so people started to use shredded carrots as a substitute for sugar in their baked goods. Blah blah blah blah carrot cake was born. Seriously I won’t bore you with any more ancient history…frankly if you are still reading this you must have a 10 year old yourself asking for a carrot cake for their birthday cake.
Let’s make this cake!
Frost cake with cream cheese icing! Recipe down below. You’re gonna love it!
The Best Carrot Cake
Ingredients
- 2 cups (400g) sugar
- 1¼ cups oil
- 4 large eggs
- 1 lb baby carrots, finely grated
- 2 cups (300g) all-purpose flour
- 2 tsp baking soda
- 1½ tsp salt
- 2½ tsp cinnamon
Instructions
- preheat oven to 325°, line the bottom of two 9" cake pans with parchment paper, spray with a non stick cooking spray and set aside
- combine sugar, oil and eggs with a whisk
- using a food processor grate your carrots fine (you can do by hand but a food processor makes all the difference here), then add to sugar, oil and eggs
- sift together flour, baking soda, salt and cinnamon, then add and blend completely
- pour evenly into two prepared cake pans and bake 45-50 minutes, until a toothpick comes out clean in center and sides start to pull away from the pan.
- let cool for 10 minutes
- invert cake layers onto a piece of wax paper, remove parchment paper, then place hot pans over the cake layers to seal in the steam as they cool
- cool completely, at least 2 hours
- ice with cream cheese frosting and enjoy!
Notes
Nutrition
Amazing Cream Cheese Frosting
Ingredients
- 16 oz cream cheese, room temperature 2 (8oz) blocks of cream cheese
- 12 tbsp unsalted butter, room temperature
- 8 cups sifted powdered sugar
- 1 tbsp vanilla bean paste or vanilla extract
Instructions
- cream together cream cheese and butter until completely smooth
- add vanilla and combine well
- add powdered sugar two cups at a time until all incorporated and smooth
This looks amazing!
Thanks Vic! I think It’s pretty tasty 😉