Carrot CakeSeptember 13, 2013
Carrot cake is one of my dad’s favorite desserts, along with rice pudding. This is a very traditional version with two layers and a honeyed cream cheese frosting. If you wanted, you could also bake it as a 9×13 cake.
You will need:
- 1 1/2 c flour
- 1 c sugar
- 1 1/2 t baking soda
- 1 t baking powder
- 1 t ground cinnamon
- 1/2 t nutmeg
- 1/2 t allspice
- 1/2 t ground cloves
- 1/4 t ground ginger
- 1/4 t salt
- 2/3 c vegetable oil
- 3 eggs
- 1 1/2 c shredded carrot
- 1 c currants (or raisins)
- 1 c chopped walnuts
- 8 oz (1 can) crushed pineapple, lightly drained
- 8 oz low-fat cream cheese
- 6 T (3/4 stick) unsalted butter, room temperature
- 2 t vanilla extract
- 1/2 c honey
- 2 c powdered sugar
- Zest of one lemon
Then you will…
- Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
- In a large mixing bowl, combine the flour with the sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger and salt.
- In a small mixing bowl, whisk together the oil and eggs.
- Stir the liquid mixture into the flour mixture just until starting to combine.
- Add the carrot, currants, walnuts and pineapples. Stir until evenly mixed.
- Divide the batter in the prepared cake pans.
- Bake 20-25 minutes or until golden and a tester in the middle comes out clean.
- Allow to cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
- In a food processor (or with an electric mixer), combine the cream cheese with the butter, vanilla and honey.
- Gradually mix in the powdered sugar.
- Mix in the lemon zest.
- Frost between the layers and on top. Serve and enjoy! (If feeling fancy, you can top with extra nuts or even some pineapple or coconut).