Posted on by friendlychef

Carrot Cake & Cream Cheese Frosting

Carrot Cake
Carrot Cake

 

 

 

 

 

 

Carrot Cake & Cream Cheese Icing

Carrot Cake needs plenty of carrots but I had no walnuts or pecans, I did have some almonds and so a substitution that worked fairly well.

Equipment for Carrot Cake

You will need 2 – 8 inch round cake pans greased with a piece of parchment lining the bottom.

Ingredients for Carrot Cake

  1. 2 cups of granulated sugar
  2. 1 ½ cups vegetable oil
  3. 2+ cups grated carrots
  4. 4 whole eggs
  5. 2¼ cups all purpose flour
  6. 1 cup chopped walnuts
  7. 1 tsp baking powder
  8. 1 tsp baking soda
  9. pinch of salt
  10. 1 tsp ground cinnamon
  11. 1 tbs vanilla

Cooking Directions for Carrot Cake

Preheat oven to 350°

Take 2 eight inch round cake pans grease and place a piece of parchment in the bottom of each.

Peel, trim and grate approximately 2 cups of carrots ( about 6-8 medium size carrots,  it does not have to be an exact amount the more the merrier).

In a separate bowl mix the flour, baking powder,baking soda, cinnamon, salt.

In the bowl of the mixer add the sugar and vegetable oil and mix until thoroughly combined.  Add the eggs one at a time and completely mix before adding next.  With the mixer on a low speed, slowly add the dry ingredients.  Once combined remove bowl from the mixer and add the carrots and walnuts and fold into the batter.  Pour half into each of the prepared cake pans and bake for about 50 minutes until a toothpick stuck into the center of the cake comes out clean. Loosen cake from sides of the pan, invert on to a wire rack and remove pans and let cool completely.

Use your favorite cream cheese icing, covering all sides and then taking chopped walnuts press the nuts into the sides of the cake and sprinkle on top.  (Our example is made with almonds).

 

 

 

 

 

 

Save room for dessert have a big slice…………..

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………and then relax.

 

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Cream Cheese Frosting

Of course the best icing, hands down, for a Carrot Cake is a delicious cream cheese frosting.  I have in the past used a store brand cream cheese and it didn’t come out as well, so I stick with Philadelphia brand, my theory is don’t mess with success.

Ingredients for cream cheese frosting

  1. 1 cup butter softened
  2. 2 – 8oz packages of Philadelphia brand cream cheese softened
  3.  6+ cups confectioners sugar
  4. 1+ Tbs milk

Directions for cream cheese frosting

In a mixer on low speed combine the butter and cream cheese, slowly add all the confectioners sugar and milk.. If the icing seems too thin add more sugar and if it seems too thick add a little more milk.

 

 

Here are a few items to help make this recipe:

Baker’s Secret Basics Nonstick 8-Inch Round Cake Pan
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

 

 

 

The Offiical Taste Tester
The Official
Taste Tester

 

 

 

 

 

 

 

 

My favorite treat as a pup was frozen carrot sticks, which helped with my teething.  So I have grown to love anything with carrots.  I’d give this recipe 10 paws if the editor would let me.

 

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copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

 

 

 

Carrot Cake & Cream Cheese Icing
Serves 8
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Ingredients
  1. 2 cups of granulated sugar
  2. 1 ½ cups vegetable oil
  3. 2+ cups grated carrots
  4. 4 whole eggs
  5. 2¼ cups all purpose flour
  6. 1 cup chopped walnuts
  7. 1 tsp baking powder
  8. 1 tsp baking soda
  9. pinch of salt
  10. 1 tsp ground cinnamon
  11. 1 tbs vanilla
  12. Ingredients for cream cheese icing
  13. 1 cup butter softened
  14. 2 - 8oz packages of Philadelphia brand cream cheese softened
  15. 6+ cups confectioners sugar
  16. 1+ Tbs milk
Instructions
  1. Preheat oven to 350°
  2. Take 2 eight inch round cake pans grease and place a piece of parchment in the bottom of each.
  3. Peel, trim and grate approximately 2 cups of carrots ( about 6-8 medium size carrots, it does not have to be an exact amount the more the merrier).
  4. In a separate bowl mix the flour, baking powder,baking soda, cinnamon, salt.
  5. In the bowl of the mixer add the sugar and vegetable oil and mix until thoroughly combined. Add the eggs one at a time and completely mix before adding next. With the mixer on a low speed, slowly add the dry ingredients. Once combined remove bowl from the mixer and add the carrots and walnuts and fold into the batter. Pour half into each of the prepared cake pans and bake for about 50 minutes until a toothpick stuck into the center of the cake comes out clean. Loosen cake from sides of the pan, invert on to a wire rack and remove pans and let cool completely.
  6. Directions for cream cheese icing
  7. In a mixer on low speed combine the butter and cream cheese, slowly add all the confectioners sugar and milk.. If the icing seems too thin add more sugar and if it seems too thick add a little more milk.
Notes
  1. use your favorite cream cheese icing to frost this cake
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