Carrot Cake!

Two birthdays, two carrot cakes, 2 deeelicious recipes– one for the cake and one for the frosting…;)

Personally, I’m not a huge cake-person. It’s just not really my dessert of choice. BUT, that said, I LOVE this cake!! It’s moist, it’s flavorful, and it’s perfectly sweet (but not too sweet).

I had two friends request carrot cake for their birthday. The first time was for my friend Sarah. I brought it to her birthday party– it was a hit!

Carrot Cake with Cream Cheese Frosting!

The next time I made it was for my friend Steven’s birthday. I topped it with sugared pecans (scroll to the bottom of the link for the recipe!) YUM! And…it was great…except I must admit, I under-cooked it. We found out once we cut into it that it definitely needed longer in the oven! Wooops! Luckily the edges were fully cooked, so everyone was about to get a piece of that. Then, I actually re-baked the middle in a smaller pan, cream cheese frosting and all. I figured I might as well try, right? And you know what? It turned out AWESOME! I particularly liked the frosting baked in. It was like a cream cheese swirl in the cake! So yes, I messed up, but everything turned out alright…and tasty 😀

Carrot Cake with Cream Cheese Frosting and sugared pecans!

Hoorayyyy! Birthdays!

Carrot Cake Recipe!

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
4 eggs
3/4 cup vegetable oil
3/4 cup applesauce
1 cup granulated sugar
1 cup light brown sugar
2 tsp vanilla
3 cups baby carrots, cooked and mashed (measure raw, then cook them)

Directions:
1) Preheat the oven to 375 degrees. Spray a 13×9 inch baking pan with non-stick cooking spray. Set aside
2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3) In a large bowl, whisk together the applesauce, oil, and sugars. Add in the eggs and vanilla and beat well. Then, switch to a spatula and alternate folding in the flour mixture and the mashed carrots. (NOTE: I usually cook the carrots– steam them– and then put them in a blender to basically make carrot baby food. Allow them to cool before mixing them into the batter.)
4) Mix just until flour streaks no longer remain. Then pour the batter into the prepared pan.
5) Bake the cake in the preheated oven for 30-40 minutes, until a toothpick inserted into the center comes out not-gooey. (It won’t necessarily be clean because it’s a very moist cake! But shouldn’t be totally gooey)
6) Cool the cake in a wire baking rack until completely cooled. Then frost with cream cheese frosting!

Cream Cheese Frosting!

Ingredients:
8 oz cream cheese
1 stick butter
4 cups powdered sugar
2 teaspoons vanilla

Directions:
1) Beat together the cream cheese and butter. Add in the powdered sugar and vanilla. Beat until fully combined and creamy.
2) Spread on top of the cake! Eat!

Oh and top with sugared pecans if you want to!! You could also make this cake in 2 8-inch round pans as a layer cake. I’ll try that next time!

What kind of cake do you want for YOUR birthday?!

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