Does everyone think their carrot cake is the best or is it just me?
We welcomed a house full of guests over for tonight and I baked my yummy carrot cake for dessert. It’s one of the easiest cakes that I make, thanks to the availability of a conveniently packaged, one-pound bag of baby carrots and being able to zap (chop) said produce in the food processor. (If you don’t have a food processor, you’re missing out on some extra time in your life, I might add.)
I also buy a 16-ounce box of powdered sugar to avoid measuring while making the frosting, just empty the entire contents into the mixing bowl with the softened butter and cream cheese, each which are also the exact amounts and don’t need measuring.
One other bonus when it comes time to frost this cake is that it doesn’t rise a lot and bakes rather perfectly — nice, even and flat all across the top. It makes me feel like a pro when the height is uniform and it turns into a gorgeous cake every single time.
And maybe it’s just me, but it is quite therapeutic to artfully spread the frosting on a perfectly even carrot cake. Why people buy pre-made cakes from a grocery store is a mystery to me, not to mention that they are robbing themselves of their inner chef-ness. Go ahead and try baking this carrot cake if you’re not much of a baker. It will empower you! Plus your friends and family will love how it tastes. Just do it.
- 16 ounce bag baby carrots, chopped
- 1 cup vegetable oil
- 4 eggs
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup coconut
- 1/2 cup butter, softened to room temperature
- 8 ounces cream cheese, softened to room temperature
- 16 ounces powdered sugar
Preheat oven to 325 F degrees. Put all of the carrot cake ingredients into Kitchen Aid mixer and using the coated flat beater, slowly mix it all together. Increase the speed and mix well for about 2 minutes. Pour batter into a 9″ x 13″ Calphalon non-stick baking pan that has been sprayed with Pam non-stick cooking spray. Bake for 50 minutes and cool completely. Invert onto a platter to frost. To prepare the frosting, mix the three ingredients well using the whisk attachment until creamy.
Yield: 24 pieces, 351 calories each