Although it’s not necessarily traditional, we’re having carrot cake for dessert this Thanksgiving. I’m kind of obsessed with it lately. It’s Fallish, so I think I can get away with it. Really, who’s going to object to carrot cake? EVER! For the die hard pumpkin pie fans, I’ll buy a store bought pie and have some whipped cream handy. Actually, once a year I cave into the desires of my teenage boys and buy cool whip😧.
Moist carrot cake with cream cheese frosting, pecans, and crunchy candied carrots is my new favorite dessert! I don’t usually enjoy baking, and don’t do much of it, but this carrot cake makes me want to get my pastry chef on!
Whisk the dry ingredients in one bowl and the wet ingredients in another. Then add the dry ingredients a little at a time into the wet ingredients, until the batter is all mixed together.
Stir in some grated carrots and some pecans and you’ve got carrot cake batter. Divide the batter equally between two prepared round cake pans and bake 25-30 minutes at 350 degrees. You will know the cake is done when a toothpick inserted in the middle comes out clean.
Allow the cakes to cool in the pan for about 10 minutes, then transfer to a wire rack and allow them to cool completely before frosting.
When the cakes are completely cooled, frost them, top with toasted pecans, and decorate with crunchy, candied carrots.
Oh my! Now that’s a great end to a great Thanksgiving meal!