Carrot Cake

NYC can be a lonely place. You might be surrounded by people but it can be hard to make the city feel like home. In my 12+ years in the city I have carved out my own slice of home in the chaos. 

Things like a favorite local restaurant, a bartender that knows your drink and a nail place that doesn’t rush you for taking a million hours to choose a shade are all things that help. But let's face it, there is nothing like family to make a place your home.

So when I married my husband I was psyched to gain a set of family members in the city. There is nothing like a Sunday night meal in their home- complete with a little debating, a little yelling and a lot of laughing- it just makes a gal feel like she's home.

My father in law, Bob, is always in charge of the food (though through the years he has slowly allowed me to help)... and the more he likes you the more your favorites will appear on the menu so I try my best to suck up ;)

Bob never makes desserts, so to contribute I find myself more often than not bringing a sinfully sweet dessert to accompany his traditionally bacon filled meals.

And when I found out that Carrot Cake was his favorite I was determined to present him with one just the way he liked it.

After an interrogation about what kind of Carrot Cake he liked and more importantly what kind of frosting (as apparently that was all that really mattered to him) I set off.

And what resulted was a hybrid between a recipe he got from his last good Carrot Cake source and of course a little Nikki Dinki Cooking twist.

If you think you don't like carrot cake, you’re crazy. It is moist, flavorful and covered in cream cheese icing! Come on!! What's not to love!!!  


4 Eggs

2 cups Sugar

1 ½ cup Vegetable Oil

2 Cups Flour

2 tsp Baking Powder

2 tsp Baking Soda

4 tsp Cinnamon

3 tsp Nutmeg

1 tsp Vanilla

4 Cups Shredded Carrots

Pinch of Salt

Cream Cheese Frosting Recipe : Click HERE

Preheat oven to 325. Beat eggs, sugar and oil in a mixer until combined well. Add flour, baking powder and soda and mix until combined. Add cinnamon, nutmeg, vanilla and salt and mix till combined again. Add carrots and mix gently until well incorporated. Spoon mixture into two 8inch round pans that have been buttered, dividing evenly. Bake for 30-40minutes. Let cool, frost with cream cheese frosting and enjoy!!

Cupcakes: Bake at 325 for 15-20minutes


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