Monday, July 21, 2014

In the Kitchen: Carrot Cake

This is an extremely old recipe that I've had logged away for a long time. I made this during Easter so yikes, this is definitely a late post. Easter is never complete without a carrot cake with cream cheese frosting. And a delicious cream cheese frosting is the absolutely necessary finishing touch on this classic carrot cake. 

The only thing I despise about carrot cake is the need for the use of grated carrots. I don't have a food processor so I have to kick it old school and do it by hand. Nonetheless, after this slight hurdle however, you will breeze through the rest of the recipe and soon have a heavenly smell wafting through your house. 

I n g r e d i e n t s
Carrot Cake
  • 1 cup pecans or walnuts
  • 3 cups finely grate carrots
  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 1 1/4 tsp vanilla extract
  • 3/4 chopped pecans
Cream Cheese Frosting
  • 8 oz cream cheese, room temperature
  • 1 1/2 cups icing sugar
  • 1 tsp vanilla
  • 1 tsp lemon zest
D i r e c t i o n s

Carrot Cake

s t e p  o n e
Preheat oven to 350 degrees F and grease and flour a 9" diameter circular pan.

s t e p  t w o
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, vanilla. Spoon batter into prepared pan.

s t e p  t h r e e
Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool

s t e p  f o u r
Cut the cake into layers (optional) and spoon the frosting on top and between the slices. Sprinkle top with chopped pecans (optional).

Cream Cheese Frosting

s t e p  o n e 
Beat the cream cheese until blended with no lumps. Gradually add the sifted powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract until fluffy