Carrot Cake with Cream Cheese Frosting
A while back, I came across a post on Simply Recipes for a Carrot Cake that looked delicious, and when I received carrots in my FFTY this week, I decided to give it a try. Which is just as well, since Miss Thing was threatening to revolt if I made Glazed Carrots again. It’s also handy that Carrot Cake happens to be one of Mr. Man’s favorite desserts AND I had a friend coming over that night – I mean, how many excuses do you really need to make delicious, moist, yummeh caek?
I don’t often bake Carrot Cakes, even though I like them very much – but that is probably because I don’t often buy carrots. Of course, lately, I rarely buy any vegetables except some fresh herbs from the grocery store. My weekly delivery keeps me more than busy now. Which really makes grocery shopping much easier. I can just pop in, grab some staples and maybe hit the butcher and zip-bam-boom, outta there.
Anyhow, it’s nice to mix things up a little bit and try making something a little more unexpected with the veggies that I get each week, and this case was definitely a nice change of pace. I was a little surprised at the thickness of the batter before I added my ‘extras’, so if you decide to make this cake and want to skip the pineapple, be prepared to have a like/equal amount of some other liquid to replace it with, or you will probably be a pretty sad panda.
Most of the measurements I kept the same, but I did mix up the extras a bit, and I replaced the olive oil or grapeseed oil that was called for in the original recipe with the milder Safflower Oil (which is my go-to oil for baking whenever I want the flavors of the other ingredients to be highlighted). Next time I think I’d leave out the lemon juice in the Cream Cheese frosting – it was good, but I felt like the lemon flavor was distracting, and would have been happier with out it.
The cake though, was freaking amazing – and will now be my go-to recipe for carrot cake. I can’t believe how delicious it turned out. In fact, it barely (if at all) needed the icing, it was so moist and flavorful.
- 3 Cups Flour
- 2 Cups Sugar
- 1 tsp Salt
- 1 tbs Baking Soda
- 1 tsp Ground Ginger
- 1 and 1/2 Cups Safflower Oil
- 4 eggs, lightly beaten
- 1 tbs Vanilla Extract
- 1 cup Pecans; chopped
- 2 cups Carrots; finely grated
- 1 cup crushed Pineapple
- 1/4 cup Brandy
- 1/4 cup Candied Ginger
- Preheat the Oven to 350°
- Spray two 9″ Cake pans with cooking spray
- Cut out 2 rounds pieces of Parchment Paper to fit inside the cake pans
- In to a large bowl, sift together the sugar, flour, baking soda, salt and ginger
- Add the oil, eggs, and vanilla and Beat well (batter will be very thick)
- Gently Fold in the Pineapple, carrots, and brandy until batter is moistened
- When combined, stir in the Pecans and Ginger
- Divide the batter between the two cake pans
- Bake on the middle rack of oven for 45-50 minutes, or until knife inserted in to the center of cake comes out clean
- Cool cake in the pan, on a cake rack
- Cool Completely before icing
- 8 oz Cream Cheese, softened
- 6 tbs butter, softened
- 2 and 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2 Tbsp Lemon Juice
- Cream together the cream cheese and butter in a mixing bowl.
- Add Powdered Sugar a little bit at a time until close to desired consistency
- Stir in Vanilla and Lemon juice
- Frosting will thicken a little as it stands, so recommend frosting the cake immediately