Bayou Recipe | Carrot Cake

Styled by Taylor Bennett
Photograph by Kelly Moore Clark

This delicious cake is the perfect plate for Easter gatherings. Garnish with candied carrot sticks for a cake that is as pretty as it is tasty.

What you’ll need:
1 2/3 cup avocado oil
1 cup granulated sugar
1 cup packed brown sugar
6 eggs
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons fine sea salt
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pound finely-grated fresh carrots
3 (8-ounce) bricks cream cheese
1 cup salted butter
1 tablespoon vanilla extract
6 cups powdered sugar
1/2 teaspoon fine sea salt
(givemesomeoven.com)

Preheat oven to 350°F. Grease and flour (3) 8-inch round pans. In a bowl, whisk oil and sugar together. Add in eggs and vanilla and whisk until smooth. In a separate bowl whisk the remaining dry ingredients until combined. Gradually add dry ingredients to egg mixture. Fold in carrots and stir. Portion the batter evenly into prepared pans and bake for 25-30 minutes. Let cool. To make frosting combine cream cheese, butter and vanilla and stir until smooth. Gradually stir in powdered sugar. Once cakes are room temperature, frost between each layer and around the cake.