Carrot Cake with Cream Cheese Frosting

by Urvashee on May 16, 2013 · 4 comments

Post image for Carrot Cake with Cream Cheese Frosting

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 cake 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.

Carrot-Cake-iNstagram

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.

I love it when stuff just works right the first time around. Don’t you?

CARROT CAKE WITH CREAM CHEESE FROSTING

from King Arthur Flour
yield: 1 six inch cake

Ingredients:

For the cake
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

For the frosting
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

Method:

For the cake
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.

For the frosting
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.

Notes:

This recipe is taken right from King Arthur Flour. I only cut the amounts in half to make my 6 inch cake.

 

 

 

 

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{ 3 comments… read them below or add one }

Jerry | Simply Good Eating May 16, 2013 at 11:32 am

Wow URVASHEE that is one delicious looking carrot cake especially with all that tempting cream cheese frosting. Yum! I happen to eat a lot so I may need to double up this recipe when I do this.

ec May 22, 2013 at 3:52 pm

this looks stunning

Rocky Robichaud May 28, 2013 at 8:29 am

Really good looking, it’s not only about baking but the outlook, woah, I wish I could make it like this.

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