Cake 6: Carrot Cake with Cream Cheese Frosting

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Cake #6 is a traditional carrot cake with delicious cream cheese frosting. This cake was one of the most moist and delicious cakes I’ve made to date.

I made this cake for a very special reason – because it is my “wedding cake.” My now-husband, Luke, is pictured helping me with this cake. He is a soldier in the U.S. Army, preparing for his fourth deployment – this time to Afghanistan. We did a small courthouse wedding this week, though we plan to have our full-size wedding with our family and friends when he returns. We choose carrot cake because it was in Austin during the SXSW festival, on the coldest day of our trip, that we decided to be a couple while holding a carrot cake cupcake in the middle of the street. Also, carrot cake was his parents’ wedding cake flavor – very fitting, as they have been married 32 years!

Notice that I have a new addition to my kitchen – that beautiful KitchenAid that allows my batter to mix while I drink a tasty ice cold beer and read my favorite foodie magazine – Vegetarian Times. Best. Wedding. Present. Ever. Thank you, hubster!

Ingredients

Carrot Cake

  • 4 eggs
  • 1.25 cups vegetable oil
  • 2 cups white 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
  • 3 cups grated carrots
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 0.5-cup softened butter
  • 8 ounces softened cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans

Recipe Directions

Preheat your oven to 350 degrees. Grease and flour two 9-inch round pans. In a large bowl (or using your handy KitchenAid) beat together 4 eggs, vegetable oil, white sugar and vanilla. Mix in the flour, baking soda, baking powder, salt and cinnamon. Shred your carrots either using a grater (or I used my CuisinArt food processor “grind” setting) and stir the carrots into the batter. Add the pecans. Pour into your greased pans, and bake for about 45 minutes or until the toothpick inserted into the center comes out clean. Let the cakes cool for a while, then turn out onto your cooling rack or other cooling surface to finish cooling. (If anyone feels like helping an aspiring baker out, I could use some nice cooling racks!) To make the frosting – in a medium bowl, combine the softened butter, softened cream cheese, powdered (confectioner’s) sugar, and vanilla. Beat it until the mixture is smooth and creamy, then stir in your chopped pecans. Frost each layer of the cake, then ENJOY.

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About 

Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.


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3 Replies to “Cake 6: Carrot Cake with Cream Cheese Frosting”

  1. Heather, I made a very similar carrot cake on 9/8… which in hindsight is a little odd. Suddenly a craving hit me & now I’m kind of convinced I was unconsciously celebrating your wedding day!

  2. Thank you for this fantastic recipe! I made this cake for my son’s birthday last year & he fell in love with it and asked me for it specifically this year!

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