Sunday, November 30, 2008

Carrot Cake Recipe

I love to look in the sweets case at the grocery store. Little truffles, tarts and cakes all lined up, so cute. I peeked in it today while BF and I were shopping and saw some carrot cake cupcakes and absently muttered to myself "I should make a carrot cake..."

BF stopped in his tracks, looked at me and said "You can't joke about that, because I'll won't be able to help but run over and grab a bag of carrots and hope for cake."

Of course I told him to go get the carrots.

Here are some slices all ready and lined up for him to take to work tomorrow. We can't eat a 9 x 13 cake all by ourselves!

The recipe is adapted from one I found online. It is incredibly dense, moist and flavourful. One of my favorite things about making carrot cake is watching all of the ingredients going into the bowl because you put about twice as much stuff in there as you do for normal cakes, but it goes into the same size of pan.

I originally planned to make cupcakes, but after some soul searching, I realized that for me to enjoy carrot cake to its fullest potential, it should be served in cubes. So instead of piped swirls of frosting, I just made a really thick layer on the top of the cake.

Recipe: Carrot Cake


4 eggs
1 1/4 cups vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 tsp nutmeg
3 cups grated carrots

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, sugars and vanilla with an electric mixer on medium speed for three minutes.

Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots. Pour into prepared pan. Bake in the preheated oven for about an hour, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe: Cream Cheese Frosting


1 stick of butter (1/2 cup), room temperature
1 8 oz package cream cheese, room temperature
1 tsp vanilla
3 cups icing sugar

Cream butter and cream cheese together with an electric mixer on medium speed until fluffy, about three minutes. Add vanilla and mix. Add icing sugar and blend until consistency is uniform.

The little carrots were made by colouring 1/4 cup of the frosting orange and 1/4 cup green. The carrots were piped with Wilton tip #5 and the green parts were piped with Wilton tip #3. The rest of the frosting was exactly enough to frost the cake.


Thank goodness you posted... my eyes were starving to death. This looks excellent! Loads of nice gooey frosting.

mmm those look good! we still have some pumpkin cupcakes left in the fridge but once they're gone I might have to make some carrot cake. Glad to see you're back!

Hi Jomamma!
I'm a frosting fiend so I may have gone a bit overboard, but it got great reviews from BF's coworkers. Better to have too much than too little in my opinion!

Hi Allison!
Pumpkin cupcakes are so yummy! I would love to make them again.

I'm really happy to be back to baking. When BF was gone away I didn't really bake much unless I knew I would be able to give it away. It gave me a chance to work on some other skills though like custards and puddings. Now I just need to get back to making bento lunches! He leaves for work so early though! It's tough to wake up :P

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