Garden Fresh Carrot Cake

23 Sep

carrot cakeA few years ago my sweetie’s extended family visited from the East Coast. During the visit, his lovely cousin made a cake with carrots from the garden. Carrot cake is always a treat, but with perfectly ripened, garden fresh carrots – it was divine.

I recently pulled out the recipe and whipped up the cake I so fondly remembered.  It was such a hit, I baked the cake twice in one week. Since I did not plant any carrots this year, I used a big bag of carrots from the grocery store. Even with purchased carrots, the cake exceeded my expectations.

Interestingly enough, the shredded carrots bits in the second cake were green around the edges.  I was the only one who noticed, but it creeped me out enough to find the cause of this green addition. After a brief search, I discovered carrots can turn green when there is too much baking soda in the recipe. I must have been a little heavy-handed when mixing the dry ingredients. Fortunately the color change did not impact the flavor.

Here is the classic Carrot Cake recipe. Enjoy!

*Moriah*

CAKE

3 cups grated carrots
2 cups all-purpose flour
1 tsp baking powder
2 tsp baking soda

1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
4 eggs well beaten
1 1/4 cups vegetable oil
1 tsp vanilla extract
2/3 cups chopped walnuts

Directions
Preheat oven to 350 degrees.

Combine the first seven ingredients. Stir in eggs, oil, and vanilla. Mix well.

Pour batter into two greased and floured nine-inch round cake pans and bake for approximately 40 minutes or until a toothpick comes out clean.

Cool for ten minutes and remove from pans. Let cool on wire racks. Frost with cream cheese frosting.

CREAM CHEESE FROSTING
1 (8 ounce) package of cream cheese
1/2 cup butter (room temperature)
1 (16 ounce) package powdered sugar
1 tsp vanilla extract

Combine cream cheese and butter, beat until smooth. Add powdered sugar (sift if there are clumps) and vanilla, beat until fluffy.

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One Response to “Garden Fresh Carrot Cake”

  1. a.kneaded.distraction September 23, 2010 at 4:20 pm #

    Hi, Moriah. This is your blog comrade. I adore your picture and remember the taste of that cream cheese frosting. The photo reminds me of a cake Stonehenge.

    Happy Blogging,

    Lucienne

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