CARROT CAKE & CREAM CHEESE ICING (1-1-1-1)

I absolutely adore a good carrot cake! For some reason, I don't feel so bad when I eat a slice of carrot cake as opposed to a slice of chocolate cake. Please tell me I'm not the only one that feels this way. Maybe its the vegetable, fruit and nuts in the cake. Yeah, that's what it is.

A little over a year ago, it was my mission to make the best carrot cake. And so I did. The recipe was adapted from Ina Garten, but I changed the measurements of four of her ingredients, I added an ingredient and altered an ingredient. Is it still hers? Nonetheless, I'm giving props to her.

Along with the cake, is the easiest Cream Cheese Icing ever. The Cream Cheese frosting came from Trisha Yearwood, it belonged to her mother; and I added the vanilla extract. You will love me for this!

TIFF'S CARROT CAKE Adapted from Ina Garten Serves 8 to 10

2 cups plus 1 tablespoon all-purpose flour

2 teaspoons cinnamon

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoons salt

1 pound carrots, grated

1 ½ cups vegetable oil

2 cups sugar

4 eggs, beaten

1 teaspoon vanilla extract

1 cup golden raisins

1 cup plus 1/4 cup chopped walnuts

Cream Cheese Icing (recipe follows)

Preheat oven to 400 degrees. Grease and flour 2 (9 inch) round cake pans. Line the bottoms with wax paper. This allows for a clean release.

Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside. Grate carrots with a box grater. Do not use a food processor, the carrots will come out too wet and your cake will fall apart. Set aside.

Cream oil and sugar on medium-high speed, until smooth. Add eggs; beat well. Stir in the vanilla extract. On low speed, slowly add the dry ingredients to the egg mixture.

Combine the 1 tablespoon of flour with the grated carrots, raisins and 1 cup chopped walnuts. Stir into the batter. Pour batter into prepared cake pans.

Bake for 10 minutes, lower the heat to 350 degrees, and bake for another 30 to 35 minutes or until toothpick comes out clean. Cool for 15 minutes. Remove from cake pans and cool completely on a baking rack. Frost cake.

CREAM CHEESE ICING (1-1-1-1)

1 pound powdered sugar, room temperature

1 8-ounce package of cream cheese

1 stick unsalted butter, room temperature

1 teaspoon vanilla extract

Combine all ingredients and spread over cake layers. Garnish top of the cake with remaining chopped walnuts.

Option: I like my cakes, naked! In other words, I prefer not to frost the sides.

Enjoy!

#food #recipes #desserts

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