Obviously, I have not kept up with my blog since Hadley has come along. I really enjoy it, but with Craig doing his med school rotations and trying to get everything together for his residency applications, he is staying quite busy. Of course Craig is amazing and spends just about every moment he can with us, but med school is still med school. I am still trying to work from home while I take care of Hadley, so that obviously does not leave a lot of spare time for blogging, hence my hiatus.
However, with the deliciousness of this cake, I have decided to force the time it takes to post this recipe. It was that good. Who knows, maybe I will get inspired from this post and start keeping up with this again. :-)
Craig and I love having family and friends visit, and we have been truly blessed by many visits between living in Charleston and having the sweetest baby in the world. Still, we decided we wanted Easter this year to be just us. I was so excited for the family fun we would be having, until Hadley came down with a terrible cold that Friday, and the poor girl felt pretty cruddy all weekend. Our weekend ended up being a Castle dvd marathon while we cleaned the condo and traded off holding our sweet, sick girl. A bit of a bummer.
Despite this all, that Sunday was going to be Resurrection Sunday and Hadley’s first Easter; we were going to celebrate. So, with my
lowered revamped expectations of how our weekend would be, I was still determined of two things: 1. We would get a family picture. 2. I would make an Easter dinner and dessert.
I really don’t remember what all was included in dinner (besides the ham that I made for the very first time), because the whole weekend was such a chaotic blur. BUT, I do remember the dessert very well. Yum, yum! I have always loved carrot cake, especially the cream cheese frosting, but I had put off making one since Craig and I got married, because I wasn’t sure how a dairy free cake would compare to the real thing, plus Craig didn’t remember what he thought of carrot cake when he is a kid. There are few thing more frustrating in the realm of dairy free cooking/baking that taking the time to make something dairy free from scratch only to find out at the end that Craig would have really preferred a from-the-box pan of brownies. But this was our first Easter Sunday with Hadley, and even though she obviously wouldn’t be having the carrot cake, something about it being her first Easter made me feel extra domestic and Southern Living-esque (same reason I made a ham that weekend for the very first time).
I am so glad I took the risk on this. Craig loved the cake and the variety it added to his dairy free dessert options. I was surprised at how easy it was to make dairy free. And most of all, I was totally surprised at how non-dairy free it tasted, which is always the true sign of success in my world of dairy free cooking and baking.
This recipe is somewhat based off a recipe I found on allrecipes.com, but I made a good number of changes based on reviews and personal preference.
Carrot Cake With Cream Cheese Frosting
- 4 eggs
- 1 1/4 cups vegetable/canola oil
- 1 cup brown sugar
- 1 cup white sugar
- 3 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 8oz can crushed pineapple (juice mostly drained from it)
- 3 cups grated carrots
- 1 cup chopped pecans
- I chopped these up itty bitty, because I wanted the flavor and just a tab of texture, but Craig isn’t a big fan of the intense texture that large nut pieces add to my baking.
Cream Cheese Frosting
- 1/2 cup butter, softened
- I used Earth Balance Vegan Butter Sticks, but Fleischmann’s Unsalted Margarine is another great dairy free option for baking.
- 8oz cream cheese, softened
- I used Tofutti Better Than Cream Cheese Imitation Cream Cheese.
- 3 1/2 cups confectioners’/powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- Again, I chopped these up tiny.
- Preheat oven to 350 degrees. Grease and flour two 9in round pans.
- In a large bowl, beat together eggs, oil, pineapple, brown and white sugar, and vanilla extract. Separately, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry ingredient mixture to wet ingredient mixture. Stir in carrots. Fold in chopped pecans.
- Pour into prepared pans. Bake in preheated oven 35-40 minutes, or until toothpick inserted into center comes out clean. Let cool in pans for ten minutes, and then transfer to wire rack to cool completely.
- In a medium bowl, combine butter, cream cheese, confectioners’ sugar, and vanilla extract. Stir in chopped pecans. Stack the two cake layers with a coat of frosting in between, and then finish frosting the cake completely.