In my house growing up, carrot cake was one of our Easter traditions. At every single Easter Sunday dinner, for as long as I can remember, we had a carrot cake. Now, I can’t fathom not having carrot cake for Easter!
This recipe can be slightly intimidating with the less-used ingredients like formage blanc and buttermilk, but don’t let that deter you from trying this cake! I promise you, it’s not too hard to make, and if you can’t get those ingredients, just use what you have!
- 2 1/4 cups flour
- 2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 2 cups grated carrot
- 1 cup white sugar
- 1/2 cup brown sugar
- 6 Tbsp. butter, softened
- 3 large eggs
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 6 oz. cream cheese
- 1 oz. fromage blanc
- 2 Tbsp. butter, softened
- 1/2 tsp. vanilla
- 1/8 tsp. salt
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted
- Preheat oven to 350 degrees.
- Combine fist 4 ingredients into medium bowl, then add grated carrot.
- Place both sugars and butter into a large bowl. Beat with mixer. Add eggs one at a time then stir in vanilla.
- Add flour mixture and buttermilk alternating to the sugar mixture. Mix until combined.
- Spread into two greased 8 inch round pans and bake for 25 to 28 minutes. (Use 8 inch pans for two layer cake or use a 13×9 pan for a single layer cake.
- Make frosting: mix together cream cheese, fromage blanc, butter, vanilla, and salt. Beat with mixer until creamy. Slowly add powdered sugar and continue to mix until desired consistency. Fold in pecans.
- Allow cakes to cool completely before adding the buttercream frosting.
If you’ve never tried carrot cake before, I can’t recommend this recipe enough! You don’t even realize the carrot is there, and the flavors are melt-in-your-mouth good!
Happy Easter! Wishing everyone a wonderful day full of memories and love…and lots of chocolate, of course!