Christmas Carrot Cake.
I have been making carrot cakes for decades now and they have always been a family favourite. Fun fact – I actually made two of my brothers their wedding cakes, they specifically requested carrot cakes.
What makes my carrot cakes a family favourite?
They are super moist and the not-so-secret ingredient I use is pineapple! The cream cheese icing is creamy, slightly tart and balances out the textural contrast of the cake. I have updated this recipe for Christmas slightly by replacing the black currants for tart, sweet, dried cranberries and we serve fresh pomegranate arils with each slice. That. Is. it! I did not want to mess with a winner!
I decreased the quantities so that it can be gifted into an 8×8 baker for the holidays. Decorate with rosemary springs, arils, then wrap it in a cellophane bag, tie it with ribbons, add an ornament, and voilà you have the most delicious homemade gift!
Did I mention how easy this cake was to make? The prep and clean up time are minimal; the cake batter is hand mixed in large bowl and the icing is blended in a food processor.
Cooked in my Hestan Culinary OvenBond Tri-ply 8″ x 8″ Square Baker. Proud Hestan Culinary Ambassador. Opinions in this post are my own.
Watch how this easy carrot cake recipe was made here.
Can you freeze carrot cake?
Yes, you sure can! My brothers both froze some of their wedding cake for their first anniversary, but I personally would not recommend freezing it for that long!
Place the cake in the freezer or fridge until the icing hardens to touch. Then wrap the cake in plastic wrap and place in an airtight bag or container and freeze.
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Cheers! James & Elaine
Christmas Carrot Cake
Ingredients
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¾ teaspoon salt
- 6 tablespoons dried cranberries chopped
- ¾ cup chopped walnuts
- ¾ cup crushed pineapple drained well
- 1 ½ cups grated carrots
- 3 eggs
- 1 ½ cups sugar
- 1⅛ cups vegetable oil
Icing
- 3 tablespoons hard butter
- ⅔ cup icing sugar
- Juice of one lemon
- 500 g cream cheese cubed
Decorations
- 4 rosemary sprigs
- 1 tablespoon Pomegranate arils or as many as desired
Instructions
- Preheat oven to 350°F
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
- Stir in the cranberries, walnuts, pineapple, and carrots to coat in the flour mix.
- In a food processor, add the eggs, sugar and oil and blend until smooth.
- Add the egg mixture to the flour mixture and mix until just combined.
- Pour into a greased and floured 8” x 8” baker.
- Bake for 65-75 minutes or until an inserted knife comes our clean.
- Place cake on rack to cool
Icing
- Add the butter into a food processor, then sift in the icing sugar, pour in the lemon juice, and add the cream cheese. Blend until smooth and creamy.
- Once the cake has cooled, spread the icing.
Decorate
- Decorate with rosemary sprigs and pomegranate arils.
- Serve and enjoy!
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