Carrot Cake with Cream Cheese Icing

10 May

That sweet potato cake that Alice made looked so good. I love cakes and breads made with vegetables such as zucchini bread, pumpkin pie or carrot cake. It’s that interesting mix of the vegetables you are used to eating as a savory dish, but mixed with sugar, butter and flour they become a delicious sweet treat.

Carrot cake is my specialty. I make it quite often and as a three-layer cake, it’s quite a special and sophisticated treat with the great spices and the tender crumb.

Carrot Cake

Last weekend, I had my friend Brittany and her two girls, Cambria and June come by for a fun sleepover at my house. After a raucous time in the pool, then a good night’s sleep, the girls helped me make a carrot cake. Let me tell you, if you ever need some great entertainment, have two little girls help you bake.

Carrot Cake helpers

We trimmed and shredded the carrots. I don’t ever bother peeling the carrots I use for carrot cake. I just wash them, trim the ends off and shred them in my trusty old (emphasis on the old) food processor.

shredding carrots

We carefully measured our ingredients into the mixer

ingredients

…paying special attention to the sugar.

sugar

After all the cake ingredients were added, we scooped the shredded carrots into the mixer. As you can see, we were quite hands on with our baking.

hands on baking

I neglected to get a photo of the baking pans that Brittany very carefully greased and lined with rounds of parchment paper for me, but here’s what they looked like filled with the cake batter.

Carrot Cake in pans

While the cakes were in the oven, we mixed up everyone’s favorite part of the cake – the cream cheese icing! It’s hard to go wrong with a beautifully creamy sweet filling and topping for this moist layer cake. It’s made up of four ingredients that you cream together in a mixer.

the icing!

We just tossed all the ingredients into the mixing bowl and started mixing. As you can see below, we had quite the poof of powdered sugar that got all over the counter. If you aren’t interested in having your entire kitchen covered in a very fine layer of sugar, you may want to mix up the cream cheese, butter and vanilla FIRST, then add the powdered sugar very slowly.

creamy icing

The next step, of course, is to taste the icing. Which my helpers were VERY happy to take care of for me.

tasters

helper!

In the meantime, the cakes were finished. They made my house smelled SO GOOD!!

cooling rack

After they cooled in the pans for about fifteen minutes, I turned them out onto a cooling rack until they were completely cool. Then began assembling the cake.

one...

As easily as…

one and done

one…

second layer

…two…

three layers

…three…

fully iced

…and voila!

carrot cake cut

cake!

Of course cake is always best shared with a friend. On the patio. On a nice day.

cake!

You can serve it immediately or put it together a day ahead of time and let it sit in the refrigerator overnight for maximum moistness.

It won’t stick around for long.

gone!

Alice?

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING
From Bon Apetit

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
(optional) 1/2 cup chopped pecans (about 1/2 ounce)
(optional) 1/2 cup raisins

Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

For cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed or parchment paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins, if using.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into the center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 10-15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

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3 Responses to “Carrot Cake with Cream Cheese Icing”

  1. Jane Rabe 10/05/2013 at 9:25 am #

    LOVE this post! So cute with those adorable little girls helping you!!!

    Thanks, Brenda! I can’t wait to make it!!!

    Jane

    Sent from my iPhone

  2. Pamela 10/05/2013 at 4:46 pm #

    That made my mouth water! What a great activity. Your cake looks delicious. Thank you for including the girls pictures ! I never get enough of them. You are such a special lady! I want to try this soon.

  3. Shweta D'souza 04/06/2013 at 10:03 am #

    It’s simple and sweet! The cake looks delicious!

    Meanwhile I have been figuring out the kinds of icing that gets involved when it comes to baking and decorating.. Do have a look! 🙂
    http://bakistryblog.wordpress.com/2013/06/04/different-types-of-icing/

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