Two years ago in Frebrurary (may as well add a couple more frivolous “r”s there), I decided to do something really nice for my daughter’s first birthday. I thought I would make her a nice carrot cake. I searched for a good recipe, read through a bunch of modifications and made a cake with what I had and I was so proud. A yummy cake for my little girl. And it was amazingly delicious. And I found a great cream cheese frosting make with it that was PERFECT.
And she threw a fit. Because it looked like bread. And when she was one (and still today when she is three), she would not eat anything that looked like bread.
So, knowing that tomorrow is Easter, I thought we would try the Carrot Cake recipe again. I found the recipe again (and thankfully found where I had typed up the modifications I had done), and found my cream cheese recipe too (which I had halved before and modified slightly) and made it this afternoon.
It is SO good. It is a nice, dense cake with just the right amount of sweetness, and (for me) the right amount of moisture. And my daughter ATE IT! Happily!! Phew – so much changes in two years.
Carrot Cake (scroll down for the frosting recipe)
- 4 eggs
- 3/4 c. oil
- 1/2 c. applesauce (or you can omit and do 1-1/4 c. oil if you don’t have applesauce on hand)
- 1 c. sugar
- 1 c. brown sugar
- 2 tsp. vanilla
- 2 c. flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 tsp. cinnamon
- 3 c. grated carrots (it took about 4 large carrots – grate with LARGE grater or it will be too mushy)
1. Mix first 6 ingredients (eggs through vanilla) together in a large mixing bowl.
2. In separate bowl, combine the next 5 ingredients (flour through cinnamon). Add to sugar mixture. Add carrots.
3. Pour into greased 13×9 pan and bake at 350 degrees for 30-35 minutes, or until toothpick comes out clean.
Cream Cheese Frosting
- 1 stick butter (recipe calls for unsalted, but I used salted and it was fine), room temp
- 6 oz. cream cheese, room temperature
- 2 c. powdered sugar, sifted (measure first, then sift)
- 1/2 tsp. vanilla extract
1. Cream butter in mixer on medium speed until light and creamy. Add cream cheese and mix until fluffy.
2. Slowly add sugar, half at a time. Continue to mix. Add vanilla extract and mix until it has creamy consistency.
There you go! Yummy cake AND yummy icing. You could use this icing for red velvet cupcakes as well – or just for dipping graham crackers in and enjoying.