From Carrot Hater to Carrot Cake Lover: My Kid’s Sweet Transformation
When my lovely little one was young, he was certain about how much he hated Carrots, No matter how I tried to be creative and sneak them into meals, they were always the enemy of his dinner plate.
One day, I decided to make this carrot cake without telling him it was carrot cake, because it’s the most delicious one you’re going to try! It’s moist, with a creamy cheese frosting you could only imagine. The scent of cinnamon and sweet carrots filled the air, making everyone’s mouth water.
Once the cake was ready! guess who couldn’t resist a slice and was raving about how fantastic the cake was, asking for seconds and even thirds.
As a mum that was a win. After finishing his last slice I was ready to announce that win, so I decided it was the perfect moment to do so. with a grin, I mentioned, “You know, that was carrot cake?”
he was surprised. “wait, what? Do you mean I just ate carrots? Carrots?”
I laughed and nodded. he was in thoughtful pause, and then he shrugged and said, “Well, if all carrots taste like that, maybe they’re not so bad after all!”
And so I gave my little one a lesson that day telling him that “just like with this cake, you can’t judge a book by its cover, sometimes, you have to give things a chance before building an idea in your mind.”
All thanks to a slice of the most delicious carrot cake ever made.
THE RECIPE
INGREDIENTS :
Carrot Cake:
- 2 cups granulated sugar
- 1 1/4 cups oil
- 4 large eggs
- 1 lb package baby carrots, finely grated
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 1/2 tsp cinnamon
Frosting:
- 12 Tbsp unsalted butter (1½ sticks), room temperature
- 2 8 oz packages cream cheese, room temperature
- 8 cups powdered sugar, sifted
- 1 Tbsp pure vanilla extract
INSTRUCTIONS :
Preheat Oven:
Preheat the oven to 325°F (163°C).
Line the bottom of two 9-inch cake pans with parchment paper. Spray the pans and parchment with non-stick cooking spray and set aside.
Prepare Carrot Cake Batter:
In a large mixing bowl, whisk together the sugar, oil, and eggs until fully blended. Set aside.
Finely chop the carrots in a food processor until they resemble the texture of wet sand. Add the chopped carrots to the sugar, oil, and egg mixture and stir to combine.
Sift the flour, baking soda, salt, and cinnamon over the wet ingredients. Gently fold until fully combined. If using nuts or raisins, fold them in now.
Bake:
Divide the batter evenly between the prepared cake pans.
Bake for 45–50 minutes, or until the cakes are firm in the center and starting to pull away from the sides of the pans.
Remove from the oven and cool on a rack for about 10 minutes.
Cool Cakes:
Once slightly cooled, invert the cakes onto a sheet of waxed paper. Remove the pans and peel off the parchment paper. Place the pans back over the cakes to cover and seal in moisture. Let cool completely, at least 2 hours.
Prepare Frosting:
In a medium-sized mixing bowl, cream together the softened butter and cream cheese until smooth and lump-free.
Gradually sift in the powdered sugar, stirring until the frosting is smooth.
Add the vanilla extract and stir to combine. If the frosting is too thick, add a few drops of milk to adjust the consistency. Cover with plastic wrap and keep at room temperature until ready to use.
Frost the Cake:
Once the cakes are completely cooled, remove the pans and place the first layer on a serving plate. Spread frosting evenly over the top.
Place the second layer upside down on top of the frosted layer, pressing gently into place. Frost the top and sides of the cake evenly with the remaining frosting.
Serve:
Refrigerate the cake until ready to serve. Slice into big wedges and enjoy! ❤️
