Carrot Cake II

Hello!

Yes– I’ve posted a carrot cake recipe before. A recipe that I absolutely adore, but this carrot cake recipe is also something special.

This recipe is different from the previous one because it includes brown and white sugar, a creamier frosting base, and a softer texture. If you’re between the two recipes, I’d look at the ingredients to see which recipe accommodates the ingredients that you have on hand.

Anyway, now let’s talk. June has flown by. It’s almost over, and I’m sad. Sad because as the summer goes, so does this unwavering freedom. I’m being dramatic, but the future scares me. There are so many “what ifs” and uncertainties in my life. I don’t know exactly what I want to be, where I want to go, and what will happen; this is incredibly frustrating because I’m a planner. I like to know exactly what’s going on.

This cake, however, is the answer in times of uncertainty. It inundates even the most lost soul with some serenity. I love being overly-dramatic with my writing. All of this translated: make this cake, you won’t regret it.






YIELD: 8-10 PREP TIME: 15 minutes

BAKING TIME: 30-35 TOTAL TIME: 45 minutes

INGREDIENTS:

  • 2 cups AP flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1-1/4 cup oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs (5 small eggs)
  • 3 cups grated carrots
  • 8 ounces cream cheese, softened
  • 1-1/4 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1/2 cup nuts (or any other desired decorations/topping)

DIRECTIONS:

  1. Preheat oven to 350 and apply parchment paper and grease cake pans.
  2. Whisk together flour, baking soda, salt and cinnamon.
  3. In another bowl, combine oil, sugars, and vanilla.
  4. Then, add eggs one at a time to the oil-sugar mixture.
  5. Add dry ingredients in three parts to the wet ingredients until batter forms.
  6. Fold in carrots and place batter equally in both cake pans.
  7. Allow cake to bake until center springs, which should take about 30 to 45 minutes
  8. Once done baking, allow cakes to cool for 15 minutes then remove cakes and parchment paper and allow to cool some more.
  9. To make frosting: beat cream cheese until fluffy batter forms, add in powdered sugar until fluffy, and then add whipped cream on medium speed for one minute.
  10. Frost cake (once cool), decorate, and enjoy!

NOTES:

  • If you don’t have both sugars– substitute the one you have for the other.
  • You can cover the whole cake with frosting. I didn’t, however, because I made this for some who likes naked cakes.
  • Slightly Adapted From: here

I hope you guys are having a wonderful June– that isn’t too hot! I know the oven isn’t everyone’s go to in the summer, but I’m insane and use the oven year round.

❤️,

Hira

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s