This time of year (Let’s be real,
How long does this cake last?
As much as we love fresh out of the oven cake, carrot cake is one of the few we really enjoy cold. So, luckily for you, carrot cake lasts in the fridge for about a week. Simply cover with foil (#1963) or plastic wrap (#6127) to prevent from drying out.
Can I add to this recipe?
Absolutely! Your cake, your rules. Here are some of our favorites:
- 3/4 cup chopped walnuts (#1293)
- 1 can crushed pineapple, with juice
- 1/2 cup raisins (#1137)
- 1/2 cup chopped coconut
- 1-2 tsp orange zest (#1669) to
This time of year (Let’s be real,
For the cake:
- 2 ½ cups all purpose flour (#2285)
- 1 ¼ tsp baking powder (#2847)
- 1 tsp baking soda (#2848)
- ½ tsp ground nutmeg (#8550)
- 1 ¼ tsp ground cinnamon (#1005)
- 1/8 tsp ground cloves
- ½ tsp table salt (#1146)
- 1 lb carrots (#5520)
- 1 ½ cups granulated sugar (#1632)
- ½ cup dark brown sugar, packed (#1150)
- 4 large eggs
- 1 ½ cups vegetable oil
- 1 tsp vanilla (#6919)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 3 Tbsp
- 3 ½ cups powdered sugar (#1151)
- ½ tsp vanilla (#6919)
- Green and orange food coloring (optional)
- First, let the cream cheese and the butter for your frosting come to room temperature.
- Then, preheat the oven to 350°F and line the bottom of a round cake tin and spray the tin with non-stick cooking spray (#5564)
- Whisk the flour, baking powder, baking soda, spices and salt in a large mixing bowl. Set aside.
- In another bowl, whisk together the sugars, oil, eggs,
andvanilla. Next, pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots and walnuts.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes, keeping an eye on it after 45 minutes as cooking times can vary. To see if the cake is done, insert a toothpick to the center. If it comes out clean, the cake is cooked through.
- Remove from the oven and allow to cool completely. To speed up the process, cool in the fridge.
- While it cools, make the frosting. Then, frost as desired.
Cream Cheese Frosting
- First, using a mixer, beat cream cheese and butter on medium speed until fluffy. This is easier if both are room temp.
- Then, add powdered sugar, a ½ cup at a time, until smooth.
- Mix in vanilla extract until thoroughly combined.
- Next, pipe or spread onto cooled carrot cake loaves.
- Optional: Separate two ¼ cup portions of frosting into separate bowls. Add a few drops of orange and green food coloring into each bowl and mix, adjusting colors to your preference.
- Spoon dyed frosting into small ziplock bags, and cut a tiny opening in the corner of each bag.
- Gently pipe carrot designs all over the top of the cake, as desired. Carrots are made by squeezing a blob of orange frosting then quickly drawing the frosting in a downward motion.
- Add “leaves” by making 1-2 small dots on the top of the orange “carrot.”
- Last, refrigerate the cake for at least 30 minutes before slicing and serving. The frosting will set and it will make it easier to slice.
Adapted from: http://www.thegourmetgourmand.com/carrot-cake-loaf/
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