This gem of a cake is the brainchild of Deb from Smitten Kitchen. A three layer wonder that uses graham cracker crumbs in addition to the flour, plus three cups of grated carrots – makes the cake delicious and moist. The frosting is not too sweet, allowing the tang of the cream cheese to shine through. This recipe is a keeper, I definitely see myself baking this again for the next special occasion!
- 1 cup flour
- 3/4 cup finely ground graham crackers*
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar**
- 3/4 cup + 3 tablespoons vegetable oil
- 3 large eggs
- 3 cups grated carrots (about 1 pound)
- 2 – 8oz. packages cream cheese, softened
- 2 sticks butter, room temperature
- 2 cups confectioners sugar
- 2 teaspoons vanilla
- Preheat oven to 350º. Line three 9″ cake pans with parchments round and grease with baking spray, set aside.
- In a small bowl, whisk flour, graham cracker crumbs, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat sugars and oil with an electric mixer, then add eggs one at a time. Stir in the grated carrots, then add the flour mixture until well combined – be careful not to over mix.
- Divide the batter among the three pans and bake for 15 to 18 minutes, testing with a toothpick. Let cool in pans for 10 minutes. Run a knife around the edges of the pans, and turn out on to a wire rack.
- To make the frosting – beat the cream cheese and butter in a large bowl until light and fluffy. Add the confectioners sugar a half cup at a time, then add the vanilla.
- Frost cake and store in the fridge.
* You can grind the graham crackers in a food processor or place them in a gallon storage bag and crush them with a rolling pin.
** I didn’t have dark brown sugar on hand, so I substituted light brown sugar plus a tablespoon of molasses.