Photo courtesy of Gabriel Boone Photography 

This post could not have come at a better time. My dear friend Thea sent me an email this morning asking for an “uber-amazing” carrot cake recipe. Well Thea have I got a recipe for you (and everyone else interested in a killer recipe).

In my previous post with the cake that had a giant pink bow… the interior was a super moist carrot cake with a cream cheese frosting that is to die for. Knowing I had to make this carrot cake wedding cake I asked my mother-in-law if she had a favorite carrot cake recipe. Sure enough she did. It is so simple and delicious!!!

Without further ado I present to you…

Cindy’s Friend’s Carrot Cake Recipe For Thea (with a few minor changes)

1 1/2 cup grated carrots

1 cup crushed pineapple

1 cup toasted and roughly chopped pecans

2 cups flour

2 cups sugar

2 tsp. baking soda

1 tsp. salt

4 eggs

3/4 cup oil

2 tsp. vanilla

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. nutmeg

Combine eggs, oil and vanilla. Whisk together flour, sugar, baking soda, salt and spices. Add dry to wet. Stir until just combined then fold in carrots, pineapple and nuts.

Bake 350* approx. 30 min. Until cake a toothpick comes out clean.

Ashley’s Uber-amazing Cream Cheese Frosting

10 oz (room-temp) Cream Cheese
5 oz Mascarpone
2 tbl. Powdered Sugar
1 tsp Vanilla
½ tsp Cinnamon

Mix until combined and super fluffy.

I hope you all enjoy!! Seriously… it’s amazing.