In anticipation of Easter tomorrow and celebrating the resurrection of Jesus, many of us are looking forward to quality time with family and friends. A component of this time, of course, will likely be a big, spring meal that we’ll share together as we enjoy each other’s company and experience a glimpse of what true community will be like one day.
Recently, I made a very belated birthday dessert for Chris that I thought would be timely to share today: Carrot Cake with Cinnamon Cheese Frosting (made in two loaf pans!). I couldn’t quite find the recipe I was envisioning, so I ended up trying a combination of two. My criteria included a small cake, cream cheese frosting, and ideally, some layers.
I loved many components, including the frosting and layering, from this Applesauce Carrot Layer Cake by Baked by Rachel. I also loved the smaller size and spices in Martha Stewart’s Spiced Carrot Cake recipe.
The recipe that you’ll find below is really a combination of the two, with a few of my own changes. I am not a real baker and this may be a strange idea, but I made two layers by pouring half of the cake batter into one loaf pan (which filled the pan up about halfway) and half into another. One of my loaf pans is slightly bigger than the other, but with some creativity in slicing and positioning, it all worked out.
Hope you enjoy your Sunday this weekend. Happy Easter!
- ¼ cup grapeseed oil
- cooking spray
- 1 cup (spooned and leveled) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ⅓ cup Greek yogurt
- 1 cup finely shredded, packed (about 2 medium) carrots
- 4 oz cream cheese, softened
- 1½ tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1½ cups powdered sugar
- Preheat oven to 350 degrees.
- Coat two loaf pans with cooking spray.
- In a bowl, whisk eggs, sugars, yogurt, vanilla extract, and oil until smooth.
- Carefully add and combine the following: flour, baking soda, spices and salt.
- Mix in carrots.
- Pour batter evenly between the two loaf pans.
- Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
- Cool in pans, about 10 minutes.
- Remove cakes from pans and cool on racks an additional 10 minutes.
- Meanwhile, combine cream cheese, butter, vanilla extract, cinnamon, and powered sugar to make the frosting. Chill in fridge until needed.
- Place the bottom layer of your cake over a strip of wax paper.
- Cover in frosting on the top and sides.
- Add the other cake layer and spread frosting all over.
- Chill the cake until ready to serve!