Thursday, January 29, 2015

Carrot Cake with Cream Cheese Frosting


4 eggs, room temperature
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 c. (4 large) carrot, shredded
3/4 c. oil

Preheat the oven to 350 degrees. Spray two 8" or 9" round baking pans with non stick cooking spray, lining the bottom with parchment paper, and spraying that also. Set aside. In a large bowl, combine the dry ingredients (minus the sugar) together and set aside. In a medium size bowl, whisk the eggs, sugar, grated carrot and oil together. Slowly incorporate into the dry mixture. Divide evenly while pouring into the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean from the center. Cool for 10 minutes in the pans on a wire rack, then transfer the cakes and let cool fully. 

Frosting Ingredients:

8 oz. cream cheese, softened
1/2 c. margarine, softened
2 tsp. vanilla
6 c. powdered sugar

In an electric mixer, combine the cream cheese and margarine together until well mixed. Add the vanilla, and 1/2 cup powdered sugar at a time until you reach your preferred consistency. Place one cake layer on a flat surface (or your serving tray). Spread frosting on top (so that it makes an even layer of about 1/4- 1/3 of an inch) and add the second cake layer on top. Start frosting the sides, filling in the crack between the layers if there is one, and then make your way around the cake, finishing with the top of the cake last.

* Side note:  I saved about 3/4 c. frosting to make the carrots on top. 1/2 c. was mixed with orange food coloring and 1/4 c. was mixed with green.

 (Pictures by Jen Grant)

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