Carrot Cake with Classic Cream Cheese Frosting

My husband never asks me to bake him anything…ever. So, imagine my surprise when he requested  carrot cake last week. How could I possibly refuse? I dug out this recipe from my beloved Aunt Dee and started grating carrots (and possibly a knuckle or two).Carrot Cake

Aunt Dee’s Carrot Cake

  • 2 c. all purpose flour
  • 2 tsp. baking soda
  • 1 tsp. table salt
  • 2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 1/2 c. white sugar
  • 1/3 c. honey
  • 1 1/4 c. canola oil
  • 4 eggs (large)
  • 3 1/2 c. grated carrot
  • 1 c. toasted walnuts, coarsely chopped (optional)

1) Preheat oven to 350 F.

2) Butter and flour two 9 inch pans. Cut rounds of wax paper for the bottom of the pans and butter those lightly.

3) In a bowl, combine the flour, soda, salt, cinnamon, and nutmeg. Give these a whisk to combine the ingredients.

4) Whisk oil, sugar and honey in a large bowl. Add eggs one at a time, mixing well.

5) Add the flour mixture to the the bowl with the oil, sugar, etc. Stir in the carrots and nuts (if you chose to add them).

6) Divide the batter evenly between the 2 pans. Pop them in the oven and bake for 30 minutes. Use the standard test to check for done-ness…poke the middle of the cake with a toothpick. If the toothpick comes out clean, you are done. If it comes out with batter on it, bake for a few more minutes.

7) Put the pans on a rack and cool for 10 – 15 minutes. Turn the cakes out of the pans onto the rack and cool completely to get ready for the icing.

Classic Cream Cheese Icing

  • 2 8oz packages of cream cheese, room temperature…you can use the light variety but the regular is better
  • 2 c. icing sugar
  • 1/2 c. butter, room temperature
  • 2 tsp. vanilla

1) Toss the cream cheese, icing sugar and butter to a bowl and mix with an electric beater. When it is mixed well, add the vanilla and give it another minute with the mixer.

2) Cool the icing in the fridge for about half an hour. This will make it easier to frost your cake.

3) Frost the first layer of the cake, set the second one on top and ice the entire cake. Chill the cake in the fridge for half an hour before serving, which will set the icing nicely.

The irony is that the cake was so popular with the rest of our guests that he only got one piece…

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