Carrot Cake With Cream Cheese Frosting - Easter Edition

What You Need
For The Cake:
3 large eggs
1 1/2 cups sugar
1/2 cup brown sugar
1 1/2 cups oil (veg., canola, olive oil, etc.)
1 lb carrots
2 1/2 cups flour
1 1/4 TSP baking powder
1 TSP baking soda
1 TSP salt
1/2 TSP cinnamon
1/2 TSP nutmeg
1/8 TSP ground cloves 

For The Cream Cheese Frosting:
16 oz. cream cheese
1/2 cup powdered sugar
Pinch of salt
1/4 cup greek yogurt
1 TSP vanilla extract
Milk, optional

For Toppings:
Sweetened coconut flakes 
Yellow and red food dye

For The Cake:
1. Preheat the oven to 350°. Line 2 8-inch cake pans with parchment paper and coat well with cooking spray. 
2. Place carrots in food processor and pulse until they are completely shredded. Set aside.
3. In a mixing bowl, beat the eggs and sugars until sugar is dissolved. Slowly add oil and mix until combined. Finally, add carrot pieces and mix until incorporated.
4. In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Slowly add the dry mixture to the wet mixture and mix until fully combined.
5. Pour the batter evenly, into the 2 prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean, in preheated oven, turning once halfway through (15 min.). 
6. Allow cake to cool completely in pan and then transfer to wire rack.

For The Cream Cheese Frosting:
1. Combine cream cheese, powdered sugar, salt, greek yogurt, and vanilla extract in a mixer with a whisk attachment. Beat for 5 minutes or until light and fluffy. Add additional milk if frosting is not spreadable. 

Assembly of Cake:
1. Place first cake layer on serving tray. Cover first layer with a thin layer of frosting and then  place second layer of cake on top. 
2. Frost the entire cake with a thin layer of frosting. Place in fridge for 10 minutes and then frost entire cake another layer.
3. If you want to use orange coconut flakes for decoration, mix yellow and red food dye until you get desired color. Pour over coconut flakes and mix until they are all covered. 
4. Top cake with pecans and orange coconut flakes. Place in the fridge for 20 minutes before serving.
5. Enjoy! 

No comments