September 21, 2010

Carrot Cake

I don't usually bake cakes, but when I do, it's usually carrot cake, and according to my "guinea pigs," it is "uh-mayyy-zing." I'll take their word for it. ;)

The mess


(don't mind the gash in the middle -- had to use a knife 'cause I didn't have toothpicks)

The making of homemade cream cheese frosting (pre-confectioners' sugar)

Frosted and decorated (don't judge)

  • 4 eggs (room temp.)
  • 1 cup veg. oil
  • 1/4 cup unsweetened apple sauce (a great substitute because it provides some texture and helps retain moisture without oiling up your hands)
  • 2 cups white sugar
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 tsp. ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup raisins (optional)
  • 1/2 cup butter, softened
  • 8 oz. cream cheese, softened (go with regular)
  • 4 cups confectioners' sugar
  • 2 tsp. vanilla extract
  • 1 cup chopped pecans, coconut flakes, or anything else you'd like to top your cake

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, apple sauce, white sugar and 2 teaspoons vanilla. 
  3. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans/ raisins. Pour into prepared pan.
  4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans/ other toppings. Frost the cooled cake and decorate to your heart's content!

yield: 1 9x13 cake
type: cake
difficulty: Moderate
cost: $$

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