Carrot Cake

September 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.

20130810 Carrot Cake 03

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…

  1. Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.
  2. In a large mixing bowl, combine the flour with the sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger and salt.
  3. In a small mixing bowl, whisk together the oil and eggs.
  4. Stir the liquid mixture into the flour mixture just until starting to combine.
  5. Add the carrot, currants, walnuts and pineapples. Stir until evenly mixed.
  6. Divide the batter in the prepared cake pans.
  7. Bake 20-25 minutes or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.
  9. In a food processor (or with an electric mixer), combine the cream cheese with the butter, vanilla and honey.
  10. Gradually mix in the powdered sugar.
  11. Mix in the lemon zest.
  12. 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).

20130810 Carrot Cake 01

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