You guys! Do I have a great Carrot Cake recipe to share with you today!
Recently my mother, who works as a business consultant, sent me a beautiful cookbook from Talley Vineyards, a company she works with in the Central Coast of California. Talley Vineyards is a beautiful winery and farm located in Arroyo Grande, CA that has been in operation since 1948 making both amazing wine as well as being a top producer of fresh vegetables for California!
Last month they published a cookbook, “Our California Table,” featuring recipes based off of their seasonal produce, family recipes, and regional favorites. It is truly amazing!
From their website, “this collectible, coffee table-style book tells how the family business grew from the small farm established by Brian’s grandfather Oliver in 1948 to become one of California’s leading producers of fresh vegetables and the maker of highly acclaimed estate bottled wines.”
As I was flipping through the beautiful book, admiring each recipe and all the photos, I landed on Hazel’s Carrot Cake recipe and knew I had to make it. It turned out SO moist and delicious that I emailed Brian Talley that day to ask if I could share it with you all! This Carrot Cake recipe is the perfect dessert to serve for any occasion, including Easter which is quickly coming up!
Now I don’t claim to be an excellent baker but I loved that this recipe came together quickly and with simple ingredients. The cake itself is not overly sweet and balances perfectly with the light and fluffy cream cheese frosting. It is easy to frost, with a beautiful, rustic look that didn’t require tons of time.
Hazel’s Carrot Cake
- 4 eggs
- 2 cups sugar
- 1 1/4 cup vegetable oil
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3 1/2 cups carrots, shredded
- 1/2 cup walnuts, roughly chopped
- 8 ounces cream cheese
- 4 ounces (1 stick) butter
- 1 pound powdered sugar, sifted
- 2 teaspoons vanilla
- 1 cup whipping cream
Preheat oven to 375 F. In a large bowl beat eggs, add sugar, then oil. In a separate bowl, sift flour together with baking soda, salt, cinnamon, and allspice, then add to egg mixture. Combine well. Fold in carrots and nuts.
Line the bottoms of three 9-inch cake pans with wax paper. Grease and flour the pans. Divide the cake batter among pans. Bake on middle rack of oven for about 35 minutes, until a toothpick inserted in cake comes out dry. Remove from oven, allow cakes to cool in their pans.
Cream together cream cheese and butter. Add powdered sugar and vanilla. Whip cream, then fold it into cream cheese mixture.
When cakes are completely cool, stack layers atop one another on a plate with a layer of frosting between each layer. Then frost the top and side of the cake. (Some people choose not to frost the side of the cake but this frosting tastes so good that I do!)
The spicy elects of this cake pair nicely with sweet white wine, like Late Harvest Sauvignon Blanc or Riesling. Coffee is good, too!
If you’d like to buy a copy of this wonderful cookbook or explore Talley Vineyards wine offerings you can do so here!