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Our family likes to have a family dinner on Sundays, and Ryan and I are normally in charge of desserts. A few weeks ago, we made a carrot cake.

Ryan and I subscribe to a local CSA (community-supported agriculture) box from Cooper’s Farm. Through the winter we kept getting carrots. Massive carrots! This cake calls for 3 cups of grated carrots, and we ended up needing just one of our giant carrots. Eventually we tired of eating carrots day after day, so we decided to use one of the carrots to make a lovely carrot cake!

Our family loves to support local farmers; check out if there’s a CSA near you!

If you’re like Ryan, add 1/2 cup of raisins in with the carrots. If you’re like me, leave them out! As per tradition, we frosted this carrot cake with cream cheese frosting. Since the cream cheese frosting is quite sweet, we only made enough for the filling and the topping. If you prefer, make 1.5x the amount of frosting if you wish to frost the sides of the cake.

It might officially be spring, but it still snowed yesterday. Ontario fruit is not yet in season. So that means this cake is still suitable for April!

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Carrot Cake with Cream Cheese Frosting

Course Dessert

Prep Time 20

Cook Time 35

Total Time 55

Servings 12

Author Meinhilde

Ingredients

3 cups grated carrot
juice of 1 lemon
1/2 tsp lemon zest
2/3 cup walnuts chopped
1/2 cup butter melted
1/2 cup sour cream
1/4 cup honey
3 eggs, large
1 tsp vanilla extract
1 1/2 cups brown sugar
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
8 oz cream cheese softened
4 Tbsp butter softened
2 cups icing sugar

Instructions

Preheat oven to 350 F.
Grease and flour two 9-inch springform cake pans. Set aside.
In a medium bowl, mix the grated carrot with lemon juice, lemon zest, and walnuts. Set aside.
In a large bowl, beat the melted butter, sour cream, honey, eggs, vanilla, and brown sugar until well blended.
Add the flour, cinnamon, baking soda, baking powder, and salt and mix until blended.
Stir in the grated carrot mixture and stir until well blended. Evenly divide the batter into the two cake forms.
Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. Let cool completely on a wire rack before frosting.
For the frosting, beat together the cream cheese, butter, and icing sugar. Frost the cake and chill for 30 minutes before serving.