Carrot Cake

Easter and spring time make me think about carrot cake. However, I think it is great any time of the year. Carrot cake is one of my husband’s favorites. It is often his requested birthday cake. My great aunt Winnie has a good recipe that I have changed a bit over the years. I am not always good about writing out the changes and recipes I create so blogging has been good for me. This week I decided to make carrot cake and take detailed notes, so I could share this great recipe with you.

Carrot Cake

  • 2 Cups of Sugar
  • 2 Cups of Flour
  • 1 TBSP Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/2 Tsp Ginger
  • 1 Tsp Salt
  • 2 Tsp Baking Soda
  • 1 Cup Canola Oil
  • 4 Eggs
  • 3 Cups Grated Carrots

Preheat oven to 350 degrees. Prepare two nine inch cake pans by cutting parchment paper rounds for the bottom and then place the parchment paper in the bottom of the pan. Spray the pans with cooking spray and flour the pans.

Next peal and grate the carrots. I use a food processor with a grating blade to make it faster.

Then in the large bowl of a mixer mix together the dry ingredients: the sugar, flour, cinnamon, nutmeg, ginger, salt and baking soda. Then mix in the oil and egg one egg at a time mixing between till they are fully incorporated. Then add the carrots and mix. Place an even amount of the batter in each pan.

Bake for 35 minutes. When the cake is baked allow it to cool in the pan for 10 minutes, then take the cakes out of the pan to cool.

When the cake is completely cooled they are ready to frost.

Cream Cheese Icing

  • 2 Sticks of Softened Butter (I usually let it sit out of the fridge for an hour)
  • 2 (8oz) Softened Bricks of Cream Cheese (I let it sit out with the butter)
  • 2 Tsp Vanilla
  • 8 Cups of Powdered Sugar
  • 1 TBSP of Milk

In the bowl of a mixer cream the cream cheese and butter. Add the powdered sugar vanilla and milk. Mix on high speed until the icing is smooth and fluffy.

To frost a cake I put a small dollop of icing on the plate or cake round to keep the cake from sliding. Put the bottom layer on top and then spread icing as a filling.

Then put the top layer on the cake and frost the cake by putting several large spoonfuls of icing on the top of the cake and use a separated spatula to spread the icing from the top and around the sides.

Once I get the cake frosted with a base layer (crumb coat), I place it in the fridge to firm up for about 30 minutes. This seals in the crumbs and allows you to make a smooth final coat.

Then if you are decorating it further you can use pecan or walnut pieces the cover the sides. Then use a large star frosting tip to add a decorative touch to the top. I have used carrot-shaped candies or if it’s fall candy corns to decorate the top.

For a special occasion, I like to make the candied carrot curls that were featured in Southern Living several years ago.

Candied Carrot Curls

  • 1 cup sugar
  • 1 cup water
  • 2 to 3 carrots
  • Extra granulated sugar for sprinkling on carrots

Preheat the oven to 225 degrees

To make the carrot peel curls take a vegetable peeler and peel 15 to 20 carrot strips.

Then bring the sugar and water to a boil in a sauce pan. Add the carrots and turn the heat down to medium low and cook for 15 minutes. Remove the peels from the pan with a slotted spoon. Let the carrot peels cool on a wire rack for 5 minutes.

Then place the carrots ribbons out straight on a parchment paper lined pan. Bake for 30 minutes. The carrots will begin to look translucent.

While the carrots are still warm work quickly to curl the carrot ribbons around a wooden spoon handle. You can adjust how tight you want the curls  and then sprinkle with granulated sugar.

The peels will harden in about 20 to 30 minutes and be ready to place on the cake.

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