theLumberjacksons: The Perfect Carrot Cake Recipe

Like all good traditions, I'm not sure exactly when this one started. My mom has always made us homemade cakes for our birthdays. I know when I was younger, some years I would ask for chocolate. On my dad's birthday, though, my mom always made carrot cake. At some point, my brother, sister and I all realized that this was also our favorite birthday cake, and so now for any and all Homet birthdays, there is a perfected carrot cake under those ever-growing candles.

My sister and I have birthdays 4 years and 4 days apart. This year, my mom made me a beautiful carrot cake for my birthday and a couple weeks later, Laney came down from Northern California for my baby shower and we got to surprise her with a little (belated) birthday celebration as well! This time, I was prepared with my camera. Now that I'm starting my own little family in a couple weeks or so, I am going to need to have this recipe documented somewhere, and where better than my blog? You all are learning this one along with me.... How to make the Perfect Carrot Cake!

Start with fresh, peeled carrots. You'll need 3 cups of packed shredded carrots by the end of this.

Finely shred the carrots. The smaller these pieces are, the better! You won't want to be eating big chunks of vegetables in your cake. Trust me.

Pack the shredded carrots into the measuring cup until you've got 3 cups.

Now it's time to measure out the dry ingredients. 2 cups of All-Purpose flour.

2 cups of sugar.

1 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of ground nutmeg. Whisk these together thoroughly. Save a couple pinches of this mixture to coat the greased cake pans later!

Now it's time for the wet ingredients. In a measuring cup, measure out 1 cup of canola or vegetable oil. Add four full eggs to the oil in the cup.

Mix these wet ingredients together before adding them to the dry part.

When they're blended, add them to the dry ingredients and also add the shredded carrots.

You can either use a stand mixer or a hand mixer for this part. Blend the ingredients for 2 full minutes. You want to add air into the batter for a fluffy cake, and that requires mixing (on medium, depending on your mixer) for 2 minutes.

Pour into 2 dark-coated 9" round cake pans that have been sprayed and floured. (Of course, you can also use a 9x13" pan, but it just doesn't feel the same if it's not a round cake!)

Bake in a 325 degree (F) oven for 40 minutes. (If you're baking in a 9x13" pan, bake for 50-60 mins.)

After the cakes have baked, let them cool completely on wire racks.

Now it's time for frosting! Add 8oz of softened cream cheese to 1/2 cup of softened butter (1 stick). Blend this until smooth with either a hand mixer or stand mixer. Then add 1 teaspoon of vanilla extract and blend again.

Add 4 cups of powdered sugar slowly. Blend 1 cup completely with the cream cheese and butter before adding more. When all the sugar has been added, blend until smooth.

Mmm.. I'd say about now is a good time to test a little of that frosting, just to make sure it's not...lumpy. Or moldy. It doesn't matter why you're testing it, just have a little taste! Also, because of the cream cheese in this frosting, you'll want to refrigerate the cake after you complete it and before you serve it. And if there are any leftovers. (That's a big IF!)

Take a cooled half of the cake and pop it out of the cake pan and set it on the plate or stand that you will be serving the cake on.

Add about a third of the frosting and spread with a frosting knife or butter knife.

Add the rest of the cake on top.

And add the rest of the frosting.

We frost the middle, top and sides. I think this cake would also look adorable leaving the sides bare as well, it's up to you!

Try to spread the frosting evenly without tearing the cake below.

My mom made a little texture in the top of this one with the side of the knife she used to frost. I love the little ocean waves!

Finally, serve this cake with a scoop of ice cream. That's not required, but if you're going to do it, can I just say how delicious Trader Joe's vanilla ice cream is? It is the epitome of smooth.

You may have noticed a distinct lack of nuts, raisins, coconut, pineapple, or anything else in this cake. That is quite intentional! I hate it when carrot cake has random stuff tossed in that adds weird textures and ruins the fluffy simplicity that is this cake. Everyone in our family has learned not to order carrot cake at restaurants because it never even comes close to measuring up to this cake, and we would all be left disappointed. Don't add all that unnecessary stuff to your cake! It's perfect as is.

The Perfect Carrot Cake Recipe:
3 cups shredded carrots
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1 cup canola or vegetable oil
4 eggs

Clean, peel and shred carrots. Set aside. Whisk together dry ingredients. Mix oil and eggs and then add to dry ingredients along with carrots. Mix with a stand mixer or hand mixer on medium for 2 minutes. Pour into 2 greased and floured 9" round cake pans. Bake for 40 minutes at 325 degrees. Let cool.

Cream Cheese Frosting:
8oz softened cream cheese
1/2 cup (1 stick) softened butter
1 tsp vanilla extract
4 cups powdered sugar

Blend cream cheese and butter with vanilla extract before adding the powdered sugar. Slowly mix in sugar a little at a time with a stand or hand mixer. Blend until smooth.

Make sure the cake is cool before frosting, and store in the refrigerator. Enjoy!

Now for some photos of our little celebration! Happy Birthday, Laney!