Our favourite Carrot Cake

Saturday, November 29, 2014


It's that time again when we have a 10 lb bag of carrots from Costco. And soon after we slice, dice and shred it into veggies, soups, pot pies and Shepherd's pie, it's time to draw upon this fab recipe that will make those babies disappear faster!

This time we made a double recipe, one to give away. Much appreciated by all last time I passed it around. And so easy and quick to make, not many bowls, no fancy egg and sugar creaming. I just upped the spice by adding different ones into the mix, but feel free to just use cinnamon. I did see some recipes using ginger powder, but I didn't think too much of that.

That was it, super easy, super quick. Super delish!

Got carrots? Go for it...

This recipe makes 2 20cm (8-inch) pans or 1 22x33cm (9x13inch) rectangular pan

Ingredients:
Cake:
3 cups grated carrots (about 5–6 large carrots)
1 cup chopped walnuts or pecans, lightly toasted

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 tbsp vanilla extract

2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
Pinch of salt
2 tsp ground cinnamon
1/2 tsp ground allspice (optional)
1/2 tsp ground mace (optional)
1/2 tsp ground nutmeg (optional)
1/4 tsp ground cloves (optional)

Cream cheese frosting:
1/2 cup butter, softened
225 g (8 oz) cream cheese, softened
4 cups confectioners' sugar
1 tsp vanilla extract
Pretty and whole pecans for decorating

Directions:
Cake:
1. Lightly toast nuts and either pound them in a mortar and pestle for bigger chunks, or process quickly for more even sized bits (which is what I did).
2. Wash and peel carrots, then shred in the processor. Set aside.
Nuts first, then carrots... that way you don't have to wash the processor bowl in between :)

3. Preheat oven to 350 degrees F (175 degrees C).
4. Grease and flour a 9x13 inch pan.
5. In a large bowl, beat together eggs, oil, white and brown sugar and vanilla.
6. In a medium bowl, mix flour, baking powder, baking soda, spices and salt.
7. When wet ingredients are smooth and glossy, after 3-4 minutes, fold in the flour mixture.
8. Followed by the carrots and pecans or walnuts.

9. Pour into prepared pan.
10. Bake in the preheated oven for 40 to 50 minutes, or until it passes the skewer test.
11. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
12. In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla.
13. Beat until the mixture is smooth and creamy.
14. Frost the cooled cake and decorate with the pecans (or walnuts)

Cut them into squares or bars, and this is what I did with the corners ..... bite sized delights!



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