Friday, January 23, 2009

C is for Carrot Cake

This cake needs no introduction. You may require an armed guard to prevent others from eating it before you can get a slice, though. My daughter made it on her birthday. She was not quite yet 10. The recipe is so fool proof that even an elementary school kid can make it and it comes out delicious.

As a tip, I would suggest baking, cooling, icing, and then refrigerating so that the flavors can meld and the icing can solidify a bit. The icing is so creamy and dreamy. It isn't your typical buttercream (believe me, I don't have anything against buttercream). It isn't whipped topping from the grocery store, either. It is REAL cream - beat by hand. You just have to try it.

It's like cake on crack. Not to mention there are lots of veggies in there. So have an extra slice - it's kind of healthy.

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From Aunt Mary:

Preheat oven to 350 degrees. Bake time approximately 30 minutes (do the toothpick test). Spray two round baking pans with butter flavored Pam. Line the bottoms with rounds of wax paper.


2 cups of Sugar
2 Cups of Flour
4 Eggs
2 Tsps of Cinnamon
1 ½ Cups Canola Oil
2 Tsps of Vanilla
2 Cups of Carrots
2 Tsps of Baking Soda
1 Small pkg of Walnut pcs.
1 Tsp of Salt

Sift dry ingredients and set aside. Cream eggs & sugar. Add Oil and cream thoroughly. Add dry ingredients & mix well. Add carrots. Mix. Add Walnuts. Bake approximately 30 minutes, or until the toothpick comes out of the center damp but not with batter on it.


1 8 oz. pkg of Cream Cheese at room temperature
½ pkg of Powdered Sugar
1 small pkg of walnut pieces
1 small pkg of Heavy Whipping Cream
1 Tsp Vanilla

Whip cream until stiff peaks can be made. Set aside. Smooth cream cheese in the mixer. Add powdered sugar and mix until creamy. Add Vanilla and mix. Fold in the whipped cream. Stir in walnuts.

Once the cake has cooled on a cooling rack, remove one cake onto a cake plate. Ice the top with about ¾ inch layer of icing. Add the other layer. Using a flat spatula, ice the top of the cake and smooth the icing down onto the sides until completely covered.

It is best to keep the cake refrigerated once it is iced, due to the whipping cream ingredient.

There you have it folks. Even a 10 year old can make it. And it will make you not want to share any more. So be sure you make an extra cake if you are the greedy type.

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Anonymous said...

you haven't posted in a long time!!! Please put another delicious recipe on here soon!

Anonymous said...

This was the last post that you have posted since... however long ago this post was posted, because Carrie has done the other two you have on here! People need you! LOL :)