Carrot Cake

This time of year (Let’s be real, year round), Carrot Cake is a favorite in our homes. From the soft, moist cake to the creamy frosting, you can’t really go wrong.

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:

Delectable Desserts:

This time of year (Let’s be real, year round), Carrot Cake is a favorite in our homes. From the soft, moist cake to the creamy frosting, you can’t really go wrong.

Carrot Cake

Ingredients:

For the cake:

For the cream cheese frosting:

Instructions:

  1. First, remove the cream cheese and the butter for the frosting from the fridge and set on the bench to come to room temperature.
  2. Then, preheat the oven to 350°F and line the bottom of an 20cm/8” round cake tin and spray the tin with non-stick cooking spray (#)
  3. Whisk the flour, baking powder, baking soda, spices and salt in a large mixing bowl. Set aside.
  4. Whisk the sugars, oil, eggs and vanilla in a medium sized mixing bowl. Next, pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots and walnuts.
  5. 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. The cake is done when a toothpick inserted in the center comes out clean.
  6. Remove from the oven and allow to cool completely. I often let it cool for around 30 minutes and then put it in the fridge to speed up the process.
  7. While it cools, make the frosting. Then, frost as desired.

Cream Cheese Frosting

  1. First, using a hand mixer, beat cream cheese and butter on medium speed until fluffy. This is easier if both are room temp.
  2. Then, add powdered sugar, a ½ cup at a time, until smooth.
  3. Mix in vanilla extract until thoroughly combined.
  4. Next, pipe or spread onto cooled carrot cake loaves.
  5. 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.
  6. Spoon dyed frosting into small ziplock bags, and cut a tiny opening in the corner of each bag.
  7. 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.
  8. Add “leaves” by making 1-2 small dots on the top of the orange “carrot.”
  9. 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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