I needed to make a carrot birthday cake over the weekend and had very little time to mess around with a recipe. So I went straight to what I think is a pretty reliable source for some good basic recipes- King Arthur Flour. I was right. This carrot cake with cream cheese frosting turned out fabulous and I highly recommend it for any occasion. The cake itself is flavorful but not overly sweet. The frosting adds just the right amount of sweetness. The cake held its moisture even though I made it two nights before and stored it in the refrigerator.
The original recipe makes a 9 inch double layer cake. I always make 8 or 9 inch cakes, but more often than not it ends up being too much cake for our small family. So I cut the recipe in half hoping it would work in my 6 inch round pans. It worked flawlessly.
Besides the size change working out, I was thrilled with the way my frosting turned out. Piping roses is definitely not a new technique, but I had never tried it. I used my Ateco Star tip in Size 4, started piping from the center of the flower and swirled outward. That’s it! I was worried the cream cheese frosting was not going to hold the shape, but once again it worked perfectly with this recipe.
Don’t be afraid to cut recipes in half. I find that it works out just fine most of the time. I love it when stuff just works right the first time around. Don’t you?
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1/2 tablespoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup all purpose flour
- 1 1/2 cups finely grated carrots
- 3/4 cups chopped walnuts
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1/4 teaspoon sat
- 2 teaspoon vanilla
- 2 1/2 to 3 1/2 cups confectioners sugar
- milk to adjust consistency if needed
Preheat the oven to 350°F. Butter and line the bottom of two 6 inch pans with parchment paper.
Beat the oil, sugar, eggs, cinnamon, ginger, cloves, and salt on low speed for 3 minutes. Mix the flour with the baking soda and stir into the liquid mixture until incorporated. Add the carrots and nuts and mix until just combined. Divide evenly between pans.
Bake for 30-35 minutes or until a cake tester comes out clean. Cool the cakes for a few minutes in the pan and then cool completely outside the pans.
Beat the butter and cream cheese together until smooth. Add the salt and vanilla.
Beat in the sugar starting with 2 1/2 cups first and adding more if needed. Add a teaspoon of milk if you need looser frosting or add sugar if you need it stiff.
This recipe is taken right from King Arthur Flour. I only cut the amounts in half to make my 6 inch cake.