Carrot Cake

Why do carrots get such a bad rap?  Carrots are cool; just ask Bugs Bunny. Matter of fact, tre cool! Carrots are healthy. Carrots are full of beta carotine. Carrots help make the most amazing cake! Everytime I make this cake people tell me its the best carrot cake they’ve ever had; and quite frankly I agree. I think it’s because of all the yummy ingredients of coconut, pineapple and raisins. I have never met a person that does not like carrot cake.  I know it’s all in my head, but somehow I feel like a good Mother when I make carrot cake as my child is actually eating carrots– for a change. Yes I know it’s hardly much carrot he actually gets and yes I know it’s wrapped around a bunch of sugar and other things but I can’t help it, I still feel sneaky and giddy. The word carrot usually sends Seth running for the hills. It is literally the only way he will eat a carrot; unless I sneak it into a smoothie. This is a great party cake as young and old alike will fall for this cake. All your carrot phobia offspring will go for it. You can make it in a 9 x 13 pan or if you like it will make a nice 2 layer (9 inch) cake. I have even made a recipe and a half and done an impressive 3 layer cake. The recipe below for cream cheese frosting is the perfect amount for a 9 x 13 pan. If you want to make a layer cake I would double the frosting for a 2 layer. Party on~ Suzie.

Carrot Cake

Cake:

3 Cups all-purpose flour

1  1/2 Cups sugar

1 tsp. salt

1 Tbsp baking soda

1 Tbsp cinnamon

1  1/2 Cups vegetable oil or grapeseed oil

4 Lg eggs

1 Tbsp vanilla

2 Cups shredded carrots

1 Cup golden raisins

1 Cup of drained crushed pineapple

1 Cup sweetened shredded coconut

1 Cup chopped walnuts

Cream Cheese Frosting:

8 oz. cream cheese; kept cold

4 Tbsp unsalted butter; cubed and kept cold

2 tsp vanilla

1 pound confectioners sugar

1. Preheat oven to 350° F. Grease or spray with nonstick baking spray a 9 x 13 inch pan or 2 (9 inch round pans).

2. In a large bowl or bowl of stand mixer combine dry ingredients and  whisk together.

3. Add oil, eggs and vanilla and beat well for about 2 minutes. Stir in carrots, raisins, pineapple, coconut and walnuts. Pour batter into pan(s). Set on middle rack of oven and bake for about 35-40 minutes or until edges have pulled away from sides of the pan; if cake looks like it’s getting too dark cover with aluminum foil. Let pans(s) cool completely on wire rack. Frost with cream cheese frosting. Keep cake cold until about 30 minutes before serving. Store any leftover cake wrapped and stored in the fridge.

For Frosting: Beat together the cold cream cheese and butter until smooth. Add in vanilla and beat.  Slowly sift in confectioners sugar about 1-2 cups at a time and beat until smooth.

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