Dave and I have this thing…whenever we manage to perfect a recipe, it goes in a book and it is titled as what it is, with the following in parenthesis: “(aka the best _______ in the universe)”.
For the past 7 years, I have been making the same cake for Dave’s birthday. It is honest to goodness…the best carrot cake. Period.
For his 30th this year I doubled the recipe, doing each in a spring form, and then stacking them with a layer of cream cheese icing in the middle. (We had to feed a lot of people) It was HUGE. We weighed it just before the guests arrived, and it came in at 10lbs 2.8oz. Holy crap…more than most newborn babies.
But…was it ever good.
So…(and I don’t usually do this) I decided to share the recipe with carrot cake lovers of the world (and possibly convert a few non-carrot cake lovers). Without further ado…
(aka the best carrot cake in the universe)
This is the NON doubled version. Fits ONE regular sized spring form pan.
2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp kosher coarse salt
1 cup olive oil (this is the weird one…and make sure it is NOT extra virgin…unless you want it to taste…um…special)
3 tsp cinnamon
1 tsp nutmeg
3 cups finely grated carrots
Mix dry ingredients together. Add oil, eggs and grated carrots and mix well between each ingredient. Bake at 350F for about an hour. Test the center with a toothpick. If it comes out dry, then the cake is done. It is best to let the cake rest for a day in the fridge–it tastes a lot better the next day.
For the icing, it is very simple:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Blend together until smooth.
Eat. Enjoy. (Like I really had to tell you that though.)
PS: Yes, that is Star Wars lego next to Daves birthday cake. Those were his decorations.