Yummmm ... Carrot Cake

I have a sweet tooth.

It's not something I'm proud of.

I'm simply addicted to all things sweet.

I live for certain days of the year.



My Birthday

And of course, the holy grail of all holidays for choco-holics


The one day of a year when you have a get-out-of-jail-free card to eat as many sweets as you want!

I find the summer months to be long and unsweet

Oh sure, there's fruit

But when I'm really jonesing for that sweet fix, I fall back on an old friend

Carrot Cake

What is there not to love about Carrot Cake? I'm mean it's yummy sweet - and it's healthy (it has carrots in it!)

Here's my favorite recipe for

Carrot Cake with Cream Cheese Frosting - I hope you enjoy it.

1 c pecans

1 lb carrots, peeled and coarsely shredded

2 c flour

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1 c vegetable oil

1/2 c buttermilk

1 1/2 tsp vanilla extract

4 large eggs

2 c sugar

Preheat oven to 325 degrees. Butter two 9" cake pans, line the bottom of the pans with parchment paper, butter the paper, and then flour pans.

Spread pecans on baking sheet and toast for 8 minutes. Cool and finely chop.

Whisk together dry ingredients in one bowl, whisk oil-buttermilk-vanilla in a second bowl, and in a third bowl use a hand mixer to beat eggs and sugar together at high speed until smooth and pale - about 5 minutes. Add liquid ingredients until smooth, then beat in dry ingredients until moist. Stir in carrots and pecans. Divide batter into the two prepared pans and bake for 55 minutes to an hour until springy and golden brown.

Let cakes cool on rack for 30 minutes, then unmold and allow to cool completely.

Make the frosting by adding 2 sticks of softened unsalted butter with 16 oz softened cream cheese to a bowl. Beat with a hand mixer on high for 5 minutes. Add 1 tbl vanilla extract and 2 c confectioners sugar (I still say it's healthy - it has CARROTS in it) and beat until light and fluffy, about 3 minutes.

Remove parchment paper and invert one cake layer onto a plate. Spread evenly with frosting. Invert second layer on top, and cover tops and sides with remaining frosting. Refrigerate until chilled, at least 1 hour.

You can use orange and green tubed icing to create pretty carrots to decorate the top of the cake. I find it easier to build them on a piece of wax paper and freeze until solid. Then simply use a knife point to transfer them to where you like on the cake.

Slice off a big piece, pour yourself a cup of coffee,

and enjoy your guilt free indulgance


Photo credits: Karen Foley.

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August 14, 2013


A funny blog! And now I am so hungry... I guess I'll go ask my girlfriend if she can make her special carrot cake!

August 06, 2013


Thanks guys for the kind remarks. I hope you enjoy the cake! K-

August 03, 2013


its look yummy :)

August 02, 2013


Thanks for sharing... Great.

August 02, 2013


I love cooking cakes, thank you for the recipe ;)

August 02, 2013


Your cake looks good:)Thank you for sharing!Yummy....:))

August 02, 2013



August 02, 2013


I have to say I'm definitely a choco-holic, but I also love carrot cake....yours looks yummy, thanks for sharing your recipe :)

August 01, 2013


i love carrot cake! nice photos. thanks for sharing.

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