email printCarrot Cake

I am not huge on cake.  It’s just never been my thing.  I will say there is one cake I can never turn down, and that is carrot cake.  When spring is in the air (or when you live in WaWa and you need to find a little spring in your heart) carrot cake can deliver a little spring in your step.  I had visited my local Cupcake Royale (who has simply amazing cupcakes, the best I’ve had yet) and got a carrot cake cupcake.  It was amazing but it was a cupcake.  I needed more!!! Must….have…..large…..amount….of….cake.  So that is what I did.  Made husband and I one.  So I researched recipes online and decided on Emeril LeGassie’s “Gigi’s Carrot Cake”.  I was very proud with the finished product (I didn’t use pecans in my frosting) and I’d say it’s almost better the 2nd day.  We then proceeded to eat it for a 3rd day (still damn good) before I made him take the rest to work for the co-workers.  (I just have no self control if delicious goodies are in the house).  So if you find you want some veggies and loads of butter and sugar for dessert, try out this recipe.

Gigi's Carrot Cake

Gigi's Carrot Cake


  • 3 sticks, plus 1 tablespoon unsalted butter
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped toasted pecans

Cream Cheese Icing

  • 8 ounces cream cheese
  • 1 stick unsalted butter
  • 1 (1-pound) box confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped toasted pecans

Preheat the oven to 350°.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

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One Response to Carrot Cake

  1. tiffany says:

    Glad you like it. Thanks for the birthday wish!

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