Moist carrot cake with lemon cream cheese frosting

This is a delicious carrot cake that I made for Easter this year; however, it is not just for Easter, it can be made for any occasion! It is made with the moist, spiced carrot bread base and is wrapped by the luscious lemony cream cheese frosting. It is definitely a crowd-pleaser!

I successfully made a drastic change to the sugar content in this recipe from the usual recipes. We all agreed the cake is plenty sweet and delicious. I included a range for the sugar content so you can decide how much sugar to use in your cake. I used 1/2 cup brown sugar for the cake and 1 cup granulated sugar for the frosting. Please try and let me how you liked it!

RECIPE

Make sure all ingredients are at room temperature.

CAKE INGREDIENTS

  • 1/2 – 2 cup packed dark brown sugar or confectioners sugar
  • 4  large eggs
  • 1 cup oil with a light taste (I used coconut oil)
  • 3/4 cup smooth unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 cup all-purpose flour (sifted and leveled)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp apple spice or cinnamon powder
  • 2 cup grated carrots 
  • 1 cup raisins (optional)
  • 1 cup pecans, chopped (optional)
  • 4 oz fruits for decoration (I used black berries)
  • 2 cups nuts for the top (I used pistachio nuts)

FROSTING INGREDIENTS

Make sure all these ingredients are at room temperate

  • 16 ounces full-fat brick cream cheese
  • 1/4 – 1/2 cup of cream
  • 4 Tbsp  unsalted butter
  • 1 – 4 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • juice of 1 lemon
  • pinch of salt

INSTRUCTIONS

Making the cake

  1. Set oven to 350°F. Butter and lightly flour the cake form. You can use parchment paper instead.
  2. In a large bowl, whisk the wet ingredients (eggs, oil, applesauce, and vanilla) together until combined.
  3. In another large bowl, whisk dry ingredients (the flour, baking powder, baking soda, salt, sugar, cinnamon) together.
  4. Mix the wet ingredients with the dry ingredients using a spoon, mix until just combined. Do not over mix!
  5. Fold in the fun ingredients (carrots, raisins and the chopped pecans).
  6. Divide the batter evenly pouring the batter into the two cake pans.
  7. Let the dough rest for 1 hour if possible.
  8. Bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done.
  9. The cakes must be completely cool before frosting and assembling. Remove the cakes from the forms and set them on a rack.

Making the frosting

  1. While the cake is cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter together with a handheld mixer.
  2. Add the sugar, vanilla extract, lemon juice, cream and a pinch of salt and continue beating the frosting until smooth. Frosting should be soft, but not runny.

Assembling the cake

  1. Place 1 cake layer onto a serving cake platter. Spread some of the cream cheese frosting evenly over the cake layer. Add the other cake layer. (Tip: Place the top cake layer upside down so you get a nice flat top that is easy to decorate). Using a spatula, spread the cream cheese frosting evenly over the top of the cake and the sides. 

Serving

  1. Decorate the top of the cake with the fruits and nuts of your choice.
  2. Refrigerate cake at least for one hour before serving the cake. This helps the cake hold its shape when cutting.
  3. Cover the leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Enjoy!

Photo, text, recipe by twincitiesherbs.

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