Super Moist Carrot Cake with Cream Cheese Frosting

I wanted get this up before Easter. I like to bake my cakes, cupcake or cookies a day ahead, if there's something special going on. So I ended up baking a Carrot Cake for Easter this year. Just like last and the year before that. I seriously need to bake something other then carrot cake, but who am I kidding?! I will always make a carrot cake for Easter. It's my favorite cake so there you go!

This is my first Easter away from family so I'm really missing home. Sending lots of love there way! This year I'm going to be cooking a ham and some yam mashed potatoes and rolls. Just going to be low key this year. Don't worry I wont be devouring this cake on my own. I will share...if I want too that is...haha

I came across this recipe on Sally's Baking Addiction blog. I'm absolutely in love with her blog and the treats that come along with it! She breaks everything down and has lots of helpful tips. A really great blog and you all should check her blog out!

She doesn't call it "Super Moist" for nothing. It's actually the moistest carrot cake I have ever made, and I made plenty! I know not many people like carrot cake because not many like carrots. You absolutely wont taste the carrots. As the cake bakes, it takes the moisture from the carrots and brings it out to the cake. I opted out on adding pecans into the batter. That was my preferences.

You can actually see how moist this cake is! It's a really delicious recipe and easy to follow. I had to stop eating it just to share this with you all. I had to bake it an extra 5 minutes because the batter was a bit wet in the center. Just be careful not to over bake, or your cake will come out dry.

The cream cheese frosting is like heaven to this carrot cake. Without it, it just wouldn't taste the same. Combine makes a very delicious cake!

Look how cute these colored eggs are! I used a D.I.Y. food coloring, using:

 1/2 cup water 

1 tablespoon vinegar

5 drops of food coloring* (I used AmeriColors & Wilton Color Icing)

*depending on how bright you want your eggs to come out.

Please enjoy and Happy Easter! 

Super Moist Carrot Cake

Source: Sally's Baking Addiction

Ingredients:

Carrot Cake
1 cup light brown sugar, packed (or dark brown sugar) 
3/4 cup vegetable oil (or melted coconut oil, or canola oil) 
1/4 cup greek yogurt (or regular yogurt, plain or vanilla) 
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups very finey grated baby carrots (or regular carrots) 
3/4 cup pecan pieces
Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
2-2.5 cups powdered (confectioners') sugar
2 Tablespoons heavy cream (see note for substitutions) 
2 teaspoons vanilla extract
1/8 teaspoons salt, or as needed

Instructions:

Preheat oven to 350F degrees. Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.

Set out the cream cheese for the frosting so it may soften as you make the cake batter. 

Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined - about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.

In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour into prepared springform pan.

Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes. Allow cake to cool completely before frosting. 

Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used 1/8 teaspoon to cut the sweetness.