Carrot Cake Bliss

### Carrot Cake Bliss Recipe

There’s something about the mix of sweet and spice that just gets me every time, and Carrot Cake Bliss is like a little slice of childhood wrapped up in a warm hug. Imagine a cake so moist it practically winks at you, studded with real colorful bits of carrot love. Trust me, once you’ve tried this, you’ll never look at those store-bought cakes the same way again. It’s not just dessert — it’s an occasion.

Now, my husband thinks he’s the head chef in our kitchen (we both know the truth), but even he admits defeat when it comes to this cake. There was this one time we came home from a wild day and the only thing that could soothe the chaos was a big slice of bliss. Looks like it’s officially our family’s comfort food; it’s gotten us through more than a few hangry moments!

### Why You’ll Love This Carrot Cake Bliss

1. **It’s secretly healthy?** Veggies in your cake. Mind. Blown.
2. **Old school charm.** Like a hug from Grandma but with fewer doilies.
3. **Spice Symphony.** Just the right amount of cozy spice to make you feel warm inside.
4. **Aromatherapy Baking.** Your whole house will smell like a cozy afternoon.
5. **Happiness in a pan.** For real, who doesn’t want happiness… like… now?

### How to Make It

Okay, so picture we’re in my kitchen — which definitely doesn’t look like those picture-perfect magazine spreads. We’re talking flour explosions and carrot shreds on the floor. First off, grate those carrots like you’re doing bicep curls. Don’t get discouraged if you’re covered in carrot bits — it’s worth it. Grab two bowls because you know you’re gonna use one for wet and one for dry. This isn’t rocket science, just mix like your life depends on it (come on, it kinda does). Then, pour it all into a pan, shove it in the oven, and yes, lick the spoon because who says no to pre-cake batter?

### Ingredient Notes

– **Carrots:** They’re the star of the show here, so don’t skimp. And, uh, remember to peel them unless you like crunching on dirt.
– **Spices:** Cinamon, nutmeg… let’s just say it’s like flavor fireworks. Forget one? No biggie, but ground cinnamon? That’s non-negotiable.
– **Nuts (optional):** These little guys add a crunch. Once, I dumped the whole bag. Surprise! It was not an error — it was a win.

### Recipe Steps

1. Preheat the oven to 350°F (175°C).
2. Grate carrots like your life depends on it.
3. Mix wet and dry ingredients separately.
4. Combine everything in a loving embrace of flavors.
5. Pour mixture into cake pan.
6. Bake until your kitchen smells like heaven and a toothpick comes out clean.
7. Let it cool… or don’t, I’m not your mom.

### What to Serve It With

#### Tips & Mistakes
Don’t rush this. Your kitchen will smell fab, but hold off scarfing it until fully baked.

#### Storage Tips
If there’s any left (and that’s a big ‘if’), wrap it, pop it in the fridge, and it’ll stay happy for a week. Cold cake breakfast? Zero judgment here.

#### Variations and Substitutions
Desperate times, y’know? Don’t have brown sugar? Honey works in a pinch. You ran out of nuts? Skip ’em! Heck, throw in raisins or cranberries if you’re feeling wild.

### Frequently Asked Questions

Carrot Cake Bliss

A moist and flavorful carrot cake loaded with fresh carrots, warm spices, and a creamy cream cheese frosting.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups grated carrots
• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup vegetable oil
• ▢ 3 large eggs
• ▢ 1 tsp ground cinnamon
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp ground nutmeg
• ▢ 1 cup chopped walnuts optional

Cream Cheese Frosting

• ▢ 8 oz cream cheese softened
• ▢ 0.5 cup unsalted butter softened
• ▢ 3 cups powdered sugar
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
• In a large bowl, beat eggs and sugar until light and fluffy. Slowly add vegetable oil while mixing.
• Gradually add the dry ingredients to the wet mixture and mix until just combined.
• Fold in grated carrots and chopped walnuts gently.
• Divide batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
• Allow cakes to cool completely before frosting.
• For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
• Spread frosting between cake layers and on top and sides of the cake.

Notes

This carrot cake is perfect for any celebration and stays moist for days. Store covered in the refrigerator.