It's been a busy semester and since I have no access to a kitchen over the school year, this blog has been sorely neglected. But now that I have a month free from homework, exams, and projects, I can get back into baking! Carrot cake has always been a family favorite and isn't overwhelmingly sweet like chocolate, so it was nice to serve something lighter than usual, even if it probably wasn't any healthier as far as sweets go.
I used a recipe from About.com and it turned out beautifully!
2 cups baby shredded carrots
1 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
8 oz. crushed pineapple
1 cup chopped walnuts
Preheat oven to 350 degrees F. Shred baby carrots (this takes some time, but is well worth it).
In large bowl, combine oil, sugar, brown sugar, vanilla, and eggs and beat well. Stir in half of the flour, baking soda, cinnamon, and salt and mix well.
Add carrots and pineapple and beat well. Then beat in remaining flour. Stir in 1/2 cup walnuts and mix well. Pour into 13x9" pan and spread evenly. Bake at 350 degrees F for 45-55 minutes until dark golden brown and cake springs back when lightly touched in center.
Since I baked two 9" round cakes, it only took about 20 minutes for it to be fully cooked through (my mom's oven is stronger than most). Be careful when setting a time and keep checking every now and then!
The cream cheese frosting was so simple, and since I was getting impatient I put it on the cake before it fully cooled. It melted a little, but I didn't mind.8 oz. packaged cream cheese, cooled
6 tbsp. butter, cooled
2 cups powdered sugar
dash salt
2-4 tbsp. light cream
1 tsp. vanilla
The original recipe called for 3 cups of sugar, but I wanted this frosting to be both cream-cheesy and sweet. I added sugar and tasted every now and then until I thought it was good enough, which I estimate to be about 2 cups.
The original recipe called for 3 cups of sugar, but I wanted this frosting to be both cream-cheesy and sweet. I added sugar and tasted every now and then until I thought it was good enough, which I estimate to be about 2 cups.
Parth used this recipe to make his parents an Anniversary cake! Isn't that sweet?
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