Mother’s Day Carrot Cake


I’ve been super busy with school, but I’m finally done with all testing so I am freeeeee! I know this is several days late (sorry), but happy Mother’s Day!

I feel so blessed to have such an amazing mother who cares so much and does so much for me. Honestly, I can’t do enough to make up for it. However, cake is pretty great. So, I made cake! Yay! (Am I not an eloquent writer?)

I don’t normally like making cakes, cupcakes are more my thing, with their perfect proportions and cuteness. However, this cake is pretty simple, as is the frosting, even though it might seem a little complicated, what with the shredded carrots and all that jazz. It’s super duper yummy and definitely worth the carrot shredding (I hate carrot shredding).

Yield: 1 2-layer 9” cake, or 1 3-layer 8″ cake

Ingredients:

Carrot Cake:

  • 1 1/2 cups + 2 tbsp vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 tbsp vanilla extract
  • 3 1/4 cups all purpose flour
  • 1 tbsp ground cinnamon
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • Pinch of ground cloves
  • 1 lb. grated carrots
  • (optional: 1 cup chopped walnuts and/or 1/2 cup raisins)

Creamcheese Frosting:

  • 16 oz. cream cheese, chilled
  • 6 tbsp butter, room temperature
  • 2 tsp vanilla
  • 3 cups powdered sugar

Directions:

To make the cake, preheat oven to 350° F. Grease 2 9-inch, or 3 8-inch circular cake pans. 

In a large mixing bowl, blend the oil, sugar, and brown sugar until smooth. Add eggs, one at a time, and mix well after each addition. Then add the vanilla extract and mix well.

In a separate bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Add the dry mixture to the mixing bowl, and beat until just combined. Then, fold in the grated carrots by hand, until just combined.

Evenly pour cake batter into each pan. Bake for 30-35 minutes (for 9-inch) or 25-30 minutes (for 8-inch), or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool to room temperature. You may want to refrigerate the cakes for about an hour after this and before frosting, to ensure that they have cooled.  

Level off the domed part of the cakes with a serrated knife or cake leveler, to make sure they are level and even at the top. Place the first cake on a serving plate, spoon a large amount of cream cheese on top, layer the cakes, and decorate the outside as desired.

To make the frosting, combine the cream cheese and butter with an electric beater, until smooth. Mix in the vanilla. Gradually add the powdered sugar and continue mixing until smooth. Frost cupcakes as desired.

Love, 

F.

Original cake recipe from: Gimme Some Oven: The BEST Carrot Cake Recipe

 Adapted frosting recipe from: Annie’s Eats: cupcake basics: cream cheese frosting

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