Carrot Cake

5 Aug

Carrot cake is, quite possibly, the perfect cake. Who doesn’t like carrot cake?? If you don’t like carrot cake, then there’s something wrong with you and I don’t want anything to do with you (just kidding . . . sort of). I’m personally a big fan of carrot cake. I will admit it’s not my all-time favorite cake, but I do love it and it’s in my top 3, for sure. But if you flat out don’t like carrot cake? Weirdo.

I’ll also say that a carrot cake is really perfect in its own way. First, it’s cake. That’s pretty much enough right there – but with the cinnamon spicy-ness and the cream cheese frosting – it kind of takes it to a whole other level. If you go to a birthday party and the cake ends up being a carrot cake, everyone is all “Ohhh, carrot cake – YUM!” Right?? It’s like the universal crowd pleaser of cakes.

And with carrot cake, you gotta have the cream cheese frosting. They pretty much go hand-in-hand. Like Lucy and Desi. Hardcastle and McCormick. Lindsay Lohan and a court date. You get the idea. And there’s something about cream cheese frosting – so rich and delicious, it’s the perfect complement for carrot cake.

Chicago Carrot Cake

Carrot Cake Ingredients

The recipe I have is super easy and works like a charm. I’ve made it several times and it comes out perfectly every time. Plus, making an actual layer cake is pretty cool and makes me feel like a world class pastry chef. Even though, clearly, I’m not.  To start, you’ll want to mix the ingredients – but start by beating the eggs til they’re fluffy.

Chicago Carrot Cake - Beaten Eggs

Beaten Eggs

Next add the dry ingredients, ending with the carrots and pecans.

Chicago Carrot Cake - Dry Ingredients

Dry Ingredients

Chicago Carrot Cake - Carrots & Pecans

Add Carrots & Pecans

Once you have the ingredients blended, pour them up into well-greased layer pans.

Chicago Carrot Cake - Layer Pans

Batter Up!

Bake at 350 for 30-40 mins. Be sure and check the batter with a toothpick. Once the cake is done, remove from oven and let cool before frosting. To make the frosting, simply combine the following ingredients with a hand mixer: cream cheese, butter, powdered sugar and a little vanilla – Easy Peazy!  Try with all your might to resist eating the frosting straight out of the bowl. Can you tell I have a sweet tooth for frosting? Yeah – I always lick the bowl.

Chicago Carrot Cake - Cream Cheese Frosting

Cream Cheese Frosting

Chicago Carrot Cake Layer

Carrot Cake Layer

Once the frosting is ready and cakes are cool – start icing the cake! I usually trim a little off the top of the layers – just enough so the top layer sits evenly on the bottom. Don’t forget to frost the middle first! To me, frosting is a lot of fun. It’s the last step and I like working with the frosting, spreading it around the sides to make it picture perfect. Everybody knows there’s not too many things prettier than a beautiful cake! Recipe is below —-

Chicago Carrot Cake - Frosting the Cake

Frosting the Cake

Chicago Carrot Cake

Chicago Carrot Cake

Chicago Carrot Cake

Cake Ingredients

  • 2 cups plain flour
  • 2 cups granulated sugar
  • 2 cups grated carrots
  • 4 eggs
  • 1 1/2 cup canola oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup chopped pecans
Cake Directions
Beat eggs until fluffy. Add sugar and oil and blend. Add flour, cinnamon, baking soda, baking powder and salt. Blend well. Add carrots and pecans. Pour into greased pan(s) and bake at 350 degrees for 30-40 minutes. Makes 2 (9 inch) layers or 3 (8 inch) layers – or a 9 x12 pan.
Frosting Ingredients
  • 8 oz softened cream cheese
  • 1/2 cup (1 stick) butter
  • 1 lb confectioners sugar
  • 1 tsp vanilla
Frosting Directions
Mix all ingredients and layer up!
Chicago Carrot Cake
Advertisements

6 Responses to “Carrot Cake”

  1. thebigfatnoodle August 5, 2011 at 5:03 pm #

    I love carrot cake too!!!! But where I come from, our carrot cake is a savoury dish made for breakfasts . Would you be brave enough to try it? 🙂 http://thebigfatnoodle.com

    • billpeeler August 5, 2011 at 5:11 pm #

      of course, that sounds awesome! I’ll give it a shot and report back 🙂

  2. Elisa August 8, 2011 at 6:54 pm #

    Bill, this looks awesome. We must talk CAKE!

    • billpeeler August 9, 2011 at 9:56 am #

      Wow – thanks, Elisa – I would love that!!

Trackbacks/Pingbacks

  1. Pistachio Cake – The Weird Little Sister « Grazing In the City - September 2, 2011

    […] with my recent carrot cake success, I thought this might be fun to make something different, flavor-wise (for me) – and who […]

  2. Waldorf=Astoria Red Velvet Cake « Grazing in The City - November 17, 2011

    […] something else entirely doesn’t make much sense to me. But – as I learned with my carrot cake post, I shouldn’t assume everyone has the same taste as me when it comes to cakes. I learned from […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: