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Saturday, April 3, 2010

My Delicious Carrot Cake

Initially I was like, can I call it my carrot cake? I found the recipe online, totally altered yea, I guess it is mine!

And it's really, really delicious. My husband groans with delight when he eats it. I have had lots of compliments on this dessert. I know it's a little late for this Easter, but next time you have a hankerin' for Carrot cake totally whip this one up. seriously. And if you use a food processor to shred your carrots it's fairly easy to make.


Carrot Cake-makes one 3-layer 9-inch round cake

2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups sugar
1 1/2 cups oil (I use canola)
4 eggs (I have substituted 3/4 cup applesauce and some extra baking soda for eggs (vegan)
2 cups finely grated carrots (I use food processor)
1 8.5 oz can crushed pineapple, drained.

Cream cheese Icing
3/4 cup butter/margarine, softened (I use Earth Balance Buttery sticks-they are vegan/dairy free and not hydrogenated oil)
12 oz Light Cream Cheese, softened (For vegan version I use Tofutti Cream Cheese)
3 Teaspoons Vanilla
24 oz 10X Sugar (1 1/2 boxes (Confectioners Sugar)

preheat oven 350 degrees, 325 for dark non stick coated pans.

Spray 3- 9 inch round cake pans with non stick baking spray, or use margarine and flour your pans.

in medium mixing bowl mix together; flour, baking powder, baking soda and salt. (I just use a fork, I don't sift)
in large mixing bowl mix together sugar, oil and eggs.
Add flour mixture to wet ingredients and mix those

side note: I just use a fork to mix, I save cleaning my electric mixer for the icing only. Lazy? nah. I make enough of a mess anyhow, powdered sugar on floor all over counter, so, I don't need additional cleaning to tend with. don't worry, chances are you won't be this messy I am just historically a messy cook.

Add Carrots and pineapple, mix again. Pour 1/3 of this batter into each cake pan and bake 30-35 minutes. Til toothpick comes out dry.

with electric mixer cream together cream cheese, butter/margarine and vanilla. Slowly add 10x sugar.

I like to have my icing in the fridge overnight so it stiffens a bit.

Ice your carrot cake layers in between & all around. I am NOT a CAKE DECORATOR. (note; image) but my desserts always taste good.


I keep this cake chilled for best taste/texture. This could be a matter of opinion.

Enjoy! and Happy Easter To Everyone.

1 comment:

Derya said...

OMG looks soo delicious! I laughed out loud to 'My husband groans with delight when he eats it.' because I do that too!! :D