Carrot Cake with Cream Cheese Frosting
Everyone has an opinion on carrot cake. I have debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts. I've even experimented with just how much carrot to add. In the end, the classic carrot for me should definitely be loaded with carrots, pecans and topped with cream cheese icing. I add candied pecans to my recipe to add a little more decadence and southern flair to the cake.
For my carrot cake I leave out the raisins. You don't need them and they're off putting to some people. I also don't use walnuts and instead use Mississippi pecans for the cake. I add candied pecans to the outside of the cake for garnish (above).
For the icing this cake is ridiculously fatty. 4 sticks of butter and 3 - 8 oz packages of cream cheese? Really?
I make the icing 1 stick of butter to 1 8-ounce package of cream cheese +4 cups powdered sugar. The cake is still plenty sweet and you get that great cream cheesey and buttery flavor throughout without making yourself sick.
This very rich and walnutty version of the Classic Carrot Cake appeared on the Cover of the May 2021 "Time for Cake!" version of the Food Network Magazine.
I've found that in a rush a perfectly passable version of the classic carrot cake can be achieved with Duncan Hines Signature Perfectly Moist Carrot Cake Mix. No one will know the difference if you add some freshly grated carrots and top with homemade cream cheese icing.