Well it was the Hubster’s birthday a week ago.  I had the nerve to make him a carrot cake for HIS birthday. As many know, his Carrot Cake reigns supreme.  Every birthday we celebrate, it is a given the candles will be on a Wes-created Carrot Cake.  Do I get jealous?  Maybe a bit, BUT then,  I don’t have to bake a cake.  It’s a win-win.  Although he normally has to bake his birthday cake, guilt got the best of me this year and truth be told, I had been eyeing a luscious-looking carrot cake from Smitten Kitchen.  Now was my opportunity to try it.

I am in the minority when it comes to the add-ins for different carrot cake recipes.  Luckily, my family is unanimous regarding nuts…none, zippo.  We put the kibosh on nuts a long time ago.  That goes for coco-NUT too, none.  Wes has experimented over the years and has landed on the family favorite of raisins and pineapple in his recipe.  Being a jealous contrarian, I like his carrot cake but I would LOVE it if it were a little bit lighter and cakier.  I am in the minority though, my family looks at me and rolls their eyes…mom being a turd.  Hey, I’m entitled to my opinion, especially on my blog, lol.

So with that, I decided to try Deb’s version of carrot cake. No nuts, pineapple, or raisins, just carrots and crushed-up graham crackers…well, and the usuals, flour, oil (butter), sugar, and eggs.  Without further ado, let’s get to it.

This is an easy cake to make.  You don’t need a mixer, just a large mixing bowl, and a spoon or spatula to stir everything together.  How easy is that?

Graham Crackers-Honey Maid of course or use your fav.  I throw the crackers in a plastic bag, take out my trusty rolling pin and CRUSH 💪 them into fine crumbs.  You can use different cookies such as Digestive Cookies (It’s a British thing, lol), Speculoos or Biscoff.  Just make sure to crush em’ up good.

Carrots-Most recipes have you use the small holes for finely grated carrots.  I used the bigger holes 🤷🏻‍♀️  for coarsely grated carrots, worked like a champ!  If you are using a box grater, I don’t think it matters much.  Don’t buy pre-shredded carrots and don’t forget to peel you carrots!

Fat-I use oil in this cake, either a canola, grapeseed oil, any oil that is neutral in flavor should work.  You can use butter, I’m not sure there is an advantage since butter flavor is not necessary for this cake.

Add-itions-Ok, if you must, you can add raisins or nuts to this cake.  Stir into the batter after adding the carrots.  Use approximately 3/4 cup of either.

Pour batter into three parchment lined 9×2 round pan equally.  For a slightly taller cake bake in 8×2 cake pans, adjust baking time.  I have a scale so I weigh the total amount of batter, place each cake pan on the scale, zero it and pour 1/3 of batter by weight into each pan.  Takes the guessing away but that’s just me.

The layers bake quickly, so keep an eye out, and they will be pretty flat, perfect for frosting.

It’s All About the Frosting

Cream Cheese Frosting.  Sometimes I think cake is just an excuse to have frosting especially cream chesse frosting.  I have been binging Zoe Bakes and lucky for me she has an episode on carrot cake.  More importantly, her method to make creamy, smooth, cream cheese frosting.  No more lumpy frosting!  The cream cheese frosting is an adaption of Hubby’s.  Add powdered sugar to taste, approximately 1.5 cups to 2 cups max.  The creme fraiche adds creaminess and voluptuousness.

The trick is to start by beating COLD cream cheese until smooth and then gradually adding room temperature butter.  When you have finished adding the butter, add vanilla and creme fraiche and beat until combined.  Scrape the sides of the bowl periodically.  Add one third of the powdered sugar and beat at low speed to combine. Repeat with remaining sugar.  Careful not to beat the frosting too much.  Beat just to combine the sugar and cream cheese mixture until it is smooth and creamy.  If it seems too soft, cover with plastic wrap and chill in fridge for 30 minutes or until it firms up.

The Finish

Icing on the Cake

To make things easier, I weigh the frosting and then divide into 4 equal portions using my trusty scale.  Place cake on a turntable (see my IG video!)  Place one layer on cake turntable, top with frosting and spread to the edge using an offset spatula. Repeat with remaining layers.  For the top layer and sides, start with a crumb layer, a thin layer of frosting to lock in any crumbs on the cake for a clean look to your frosting,  Then finish frosting.  It’s not necessary to frost the sides.  If you don’t, divide the frosting into thirds.  I went with the “skimpy” sides frosting look..something I have seen a lot lately. Kinda cool and very easy.

With an offset spatula, starting at the center of the cake, move the spatula tip through the frosting towards the outside perimeter, groovy right?

For a fun touch, use a cookie cutter to create design in the center with sprinkles.  Enjoy!