Editor’s note: In case you didn’t know, I, nycmom, ↑↑ (see my name up there?)↑↑ write a post every other week and nyckid writes a post every other week. We try and alternate. And we try for Mondays. And we try for every week. Doesn’t always work out that way. We still try. Ok, on with the show…
Carrot cake doesn’t need an introduction. It stands alone. Or sometimes with cream cheese frosting.
I can’t quite recall when my love for carrot cake began but it was definitely rekindled in 2003 when I started dropping nyckid at kindergarten on the east side and walking over to Yura on 92 and Madison for a morning cup of joe with before I trekked back to the west side.
Positioned right at the cash register was a perfectly majestic towering carrot cake. Always. Everyday. Of course 8am was too early to order a slice but I would always eye the way the two square cakes sandwiched the cream cheese frosting under a dusting of confectioner’s sugar. Oh my. Of course I eventually had myself a slice – or two – and it was pretty amazing. Except for the nuts. I’m not a fan of nuts with my carrots but that’s just me. And my kids.
I love to use King Arthur Flour
and I also happen to have the KAF Cookbook which is a basic for any baker – good solid recipes in there. This is a tried and true recipe from them. I usually make it in a 9×13 pan and frost with cream cheese icing so I can keep it in the fridge and sneak a tiny little sliver when I walk past but since this was for sticky little fingers in 4rth grade I made mini muffin cups and dusted with confectioner’s sugar.
What you will need. Plus flour, sugar, baking powder and sugar.
beat the 4 room temp eggs
I know what you are thinking – that’s a lot of oil! This recipe uses oil instead of butter which may turn some of you off but don’t let it! The oil makes the cake really light and airy and it tastes like it’s calorie free!
Add the oil to the eggs with the mixer going…
don’t forget the vanilla!
Add sugar gradually with the mixer going also…
You should end up with this lemony yellow loveliness
Add the dry ingredients to the wet including the spices
Mix thoroughly until you have this toffee colored mess
add the carrots and other things you might be adding
Give the mixer a whirl and you are done!
uh oh – there’s that sneaky kid again…
yup that one’s got my name on it
King Arthur Flour Carrot Cake
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 3/4 cups sugar
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 2 1/2 cups finely grated carrots
- 1 cups chopped pecans or walnuts (optional)
- 1 cups shredded coconut (optional)
- 1 can crushed pineapple (optional)
Cake: Preheat the oven to 350°F. Lightly grease three 8″ round layer pans, or one 9″ x 13″ pan. Or line a gazillion mini muffin cups.
In a mixing bowl beat the eggs and add oil while mixer is running. Add vanilla, then gradually add sugar. Add the combined dry ingredients to the wet. Add carrots and other additions if using. Pour into prepared pans. I like using a ice cream scoop for muffin cups – less messy and you can make then more even.
Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.)
If you are using Cream Cheese Frosting use this one!
Cream Cheese Frosting
6 tablespoons unsalted butter, room temp
one 8-ounce package cream cheese
1 teaspoon vanilla
4 cups (1 lb) confectioners’ sugar
milk or cream to adjust consistency of frosting, if necessary
Frosting: Beat the butter, cream cheese and vanilla together until light and fluffy. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.