recipe adapted from allrecipes.com
I made this cake to celebrate my baby's first birthday. I'm not a big fan of the traditional cake smash for such young little kiddos, especially when their diets still mainly consist of breast milk with a side of nursing! Somehow, in my mind, carrot cake is superior to other cakes. It proved to be a tasty treat for all those who ate it!
4 eggs
3/4 C. olive oil
1/2 C. crushed pineapple (in juice, -not- syrup)
1 C. white sugar
1 C. brown sugar
3 tsp. vanilla
2 C. flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. nutmeg
3 1/2 C. grated carrots
Preheat oven to 350 degrees F. Grease and flour a 9x13 pan. In a large bowl, beat together first 6 ingredients. In another bowl, mix dry ingredients, then add to the large bowl. Mix well. Stir in the carrots. Pour into the pan and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
Cream Cheese Frosting
1/2 C. butter, softened
8 oz. cream cheese, softened
3 C. powdered sugar
1 tsp. vanilla
Combine butter, cream cheese and vanilla and beat until smooth. Add sugar a little at a time, mixing until moistened. Once all sugar has been added, beat until smooth. Frost the cake when it has completely cooled.
3 comments:
That sounds so yummy! How long did this take to make? Looks like a lot of work but definitely looks worth it. Thanks so much for the recipe.
It didn't take too long. The longest part was shredding the carrots. (Unless you count letting the cake cool before frosting it.) It probably took about an hour or so to prepare and bake the cake. The frosting can easily be finished way before the cake is done cooling (maybe 5 minutes for that). I actually made my cake the day before I needed it and frosted it just a couple of hours before serving it. But...in my opinion....any amount of time it takes is worth it when compared to a box cake. Food from scratch is SO much better!!!
I hope you continue to add recipes after you leave. I have loved everything I have tasted that you have made! A recipe of that Japanese stuff you made when we first moved here would be perfect now that Jungle Jims will be so close (not to rub it on your face).
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