carrot cake recipe

Classic Carrot Cake

Carrot Cake

I can’t remember the first time I had carrot cake. I do know that I loved it. Carrot cake is a timeless dessert that never goes out of style.

It is a simple cake, but full of flavor from cinnamon, vanilla and three cups of shredded carrots.  The carrots add both flavor and moisture to the cake. Plus, with all those carrots, it’s like dessert and a veggie all in one. Practically health food.

It seems like a long time since I baked a carrot cake. Too long.  I am getting together with friends this weekend, and I offered to make dessert. Carrot cake popped into my head.

I baked the cakes this morning. I only made one recipe, but instead of baking the cake in one 9×13-inch pan, I used two (8×8 -inch) pans. Baking time was about 5 minutes less. Once the cakes cooled down, I frosted them with cream cheese frosting – recipe follows. Now I have two carrot cakes for two different dinners.

So here is the recipe. I hope you love it as much as I do.

 

My Favorite Carrot Cake

4 eggs

2 c. sugar

1½ c. oil

3 c. shredded carrots

2 t. vanilla

2 c. flour

2 t. each baking soda and cinnamon

1 t. salt

1 c. nuts

1 c. raisins, optional

Preheat oven to 350 and grease a 9×13-inch pan. Beat together eggs sugar and oil until smooth. Stir in carrots. Combine flour with dry ingredients and beat in. Stir in nuts and raisins and pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Dust with powdered sugar or frost with cream cheese frosting.

 

Frosting recipe:

8 oz. Cream cheese, softened

3/4 c. powdered sugar

1 stick butter, room temperature

Beat all together until fluffy. Frost cake and refrigerate until ready to eat.

Zucchini Carrot Cupcakes

Zucchini Carrot Cupcakes

Zucchini Carrot Cupcakes

These are really good cupcakes. They are moist and not too sweet with a slightly dense texture. Sort of a cross between carrot cake and zucchini bread they have more texture than a traditional cupcake and plenty of flavor. I made these for a group of kids yesterday and they loved them.  I got 24 cupcakes out of the recipe but they were a little small. Perhaps 18 would be a better way to go. I used a simple vanilla buttercream to finish them off. I whipped the frosting a long time so it was extra fluffy. Here are the recipes for both the cupcakes and the frosting.

 

Zucchini Carrot Cupcakes

2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon- I think I would use a little more next time
½ t. salt
1 c. grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts, optional
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into 18- 24 paper lined muffin tins, filling them 2/3 full. Bake in a 350-degree oven for about 15 minutes or until top springs back when lightly touched. Cool and frost. Makes 24.

Note: These cupcakes deflate a little while cooling.

 

Classic Vanilla Frosting

3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.