Carrot Cake 🥕🐰

I hope my future daughter in law isn’t lazy. My little Chef Takis said he hopes to marry  a woman just like me when he grows up ☺️(after he saw me making a welcome home cake for my husband today after work).  I explained to Takis that Papa has been gone 4 days (fire fighter’s work schedule) and I think he deserves a welcome home cake when he walks in that door tomorrow morning.  He agreed, and he thought it was pretty awesome to make a welcome home cake for Papa.   Takis hopes to gets one from future wifey someday…again, I hope she is not lazy 😣. 

So, to my future daughter in law (who is not lazy) here’s a recipe for you sweetie! 

Ingredients: 

  • 1 cups of sugar
  • 1 cup brown sugar 
  • 1 cup oil (canola oil)
  • 4 eggs
  • 1 tsp vanilla 

Beat the above ingredients in your Kitchen Aid or hand mixer. 

Next, slowly add the following while mixing:

  • 2 cups sifted All purpose flour 
  • 1 tsp baking soda 
  • 1tsp baking powder
  • 1 tsp salt 
  • 1 tsp cinnamon 

Once your batter is mixed. Add 2 cups of shredded carrots.  Then pour the batter into 4 separate cake pans lined with wax paper and cooking spray. If you use 4 pans, your pans will only be filled ¼ full and will only cook for about 12-14 minutes. If you use 2 pans, you’ll need to cook them for 18-20. Check with a toothpick to make sure it comes out clean. 

Bake at 350 degrees for 12-14 minutes if using 4 cake pans.

Let the cakes cool and start your frosting.  

Frosting Ingredients:

  • 2 sticks of cream cheese (softened)
  • 1 ½ stick of unsalted butter (softened)
  • 1 tsp vanilla extract 
  • 1 ½ pound of powdered sugar

Beat the above ingredients until light and fluffy. 


Now, it’s time to assemble the master piece.  This is the part when the kids get really interested in clean up. 

Find a cake plate and slap on the cake layers and frosting.  Reserve the whisk for the kid who did his/her chores without being told 😉. 

I can’t decide if I want to frost the sides.
It’s been decided. Otherwise I might have eaten the left over frosting.

Now it’s time to guard this cake for the night. I can’t cut it open to show you what it looks like until tomorrow; so you’ll have to make one yourself to find out.  Good luck!!!

Cake safety shield will protect from fingers poking it tonight. Place in fridge until ready to cut.
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