Classic Moist Carrot Cake with Cream Cheese Frosting

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My friend used her mother’s carrot cake recipe to make a cake for her daughter’s birthday and posted the picture on her Facebook page with a link to the recipe on her blog, A Journey of Joy.  And so the craving began.

I happened to be off of sugar and white flour at the time, even though we were smack dab in the middle of the holidays.  I’m always attempting to eliminate them from my diet, but I like food too much.  All food.   Especially foods of the baked and iced variety.  I’d say it’s hopeless, that I’ll never be able to kick them, but here I am back off and doing just fine.

My fitness partner and I were struggling to stay focused on our healthy eating habits through December, so finally just called the whole thing off to go easier on ourselves.  We picked back up with our butt kicker routines and healthy eating after the first of the year.  But during the reprieve we did something very, very naughty. Just sinful.  I made that carrot cake I had been craving and she came over for tea so we could eat some of  it together.  It was wonderful!

I was very glad we got it out of our systems, since carrot cake happens to be one of her favorite things too.  This was a good one to indulge in.  The best splurge I’ve had in a long time.  And so worth the extra boot camp DVD sessions to compensate.  Joy’s mom is a Southern woman.  And you know Southern women are amazing bakers.  This was the most moist carrot cake I’ve ever had.  And because the frosting has only a little confectioner’s sugar in it, it’s creamy and smooth. I love it and will never use another recipe, though I tweaked it just a little bit.  You can find the original on Joy’s website.

And, uh oh.  Maybe I’m not doing so well. I feel another craving coming on…

Ingredients:

Cake batter:

1 c. butter

1 1/2 c. turbinado sugar

1/2 c. packed brown sugar

2 tsp. vanilla extract

4 eggs

3 c. grated carrots

2 c. all-purpose flour

1 tsp. baking soda

1 tsp. pink Himalayan salt

2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. cloves

1/8 tsp. allspice

1/8 tsp. nutmeg

Butter and flour for preparing pans

Cream Cheese Frosting:

8 oz. cream cheese, softened

1/2 c. butter, softened

2 tsp. vanilla

2 1/2 c. confectioner’s sugar

Method:

Heat oven to 350 degrees F.

Butter and flour two 9″ cake pans.

Using a mixer, cream the butter.

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Add the sugars and cream them together until they are fluffy.

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Beat in the eggs.

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Whip in the vanilla extract.

Sift together the dry ingredients.

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Add the dry ingredients to the wet and thoroughly fold them together.

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Fold in the grated carrots.

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Pour into the prepared pans.

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Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool on wire racks for 10 minutes.  Insert a knife into the space between the cake and pan. Run it around the edge to loosen.

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Invert the cakes onto racks.  Cool completely.

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Make the frosting by beating together the cream cheese and butter.

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Whip in the vanilla and confectioner’s sugar.

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Frost the first layer of the cake and stack the second over it.

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Spread the rest of the frosting over the top and sides.  I used a decorative cake comb to give mine a little interest.

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Have a piece with a friend over a pot of tea, then exercise REAL hard.

Note:  Pecans and raisins can be added.  I almost used pecans in the frosting but decided against it at the last minute.  Try my handy free printable for making 1/6 cake portion cuts.

 

Comments

  1. Leave a Reply

    Joy
    January 21, 2014

    Glad you enjoyed the cake. We had it again for my son’s birthday on January 7th. And now, I am craving it once again, thanks to your amazing pictures! :)

    • Leave a Reply

      edibletapestry
      January 21, 2014

      Thanks! I was going to give the credit to my new camera, but then I remembered that these were taken with my silly iPhone. It really takes fabulous shots.

      I think I’ll make it again for my birthday. Thanks for sharing your mom’s recipe!

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