Carrot cake sometimes gets a bad rap and I don’t know why, because I think it’s delicious and underrated! I’m planning on making this carrot cake this weekend so I thought I would share some photos of a time I made it a while ago. Plus, I think it would be a great dessert for an upcoming dinners you’re having this spring such as Easter.
I use Pioneer Woman’s carrot cake recipe, but I don’t make cream cheese frosting – I just use whipped cream which is what I prefer. The other change I make is that I mix white and brown sugar instead of only using white. Oh, I also add pecans to my cake. There are pecans in the original recipe but only in the icing mix which I don’t use so I bake it in to the cake. Oh and the recipe uses a bundt pan, but I used a casserole dish to make a sheet cake instead. I guess I made a few more changes than I thought!
First, I washed, peeled, and grated my carrots. Then I used my stand mixer to mix the eggs, sugar, and oil. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Then, add it to the egg/sugar mixture. Mix well and then add in the grated carrots and mix again. Then, I fold in the pecans with a spatula.
Bake in a greased and floured pan at 350 for about 50 minutes. I always do the toothpick test and take it out when the toothpick comes out clean.
As mentioned above I serve my carrot cake with whipped cream. It’s so good! I can’t wait to make this again this weekend!