My mom’s birthday was last Friday. As any good daughter with a baking blog would do, I emailed my mom early last week, listing different birthday cake options for her. She ended up choosing carrot.
Now, let it be known that any previous carrot cakes prepared by yours truly have involved the helping hands of Betty (in a box). But I really wanted to make this carrot cake. You know, with real carrots and all. What kind of baking blogger would I be if I didn’t?
I scoured the Internet for the best recipes and even bookmarked a few. And as fate would have it, I ended up adapting a recipe from the (wo)man, the myth, the legend herself.
Betty never lets me down. The cake was moist and dense, and my (somewhat experimental) frosting was perfectly sweet and tangy.
Mom was happy, too. Although, mom probably wouldn’t have told me if she didn’t like the cake. That’s just the way moms are, right?
Little Bitty Tip: Add dates to your next carrot cake. They soften and add natural sweetness as the cake bakes!
Carrot Cake
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 tsp. salt
- 3 cups shredded carrots (5 medium)
- 1 cup pitted, chopped Medjool dates
Heat oven to 350°F. Grease bottom and sides of a 13×9-inch pan or 10-inch springform pan.
In a large bowl, beat sugars, oil and eggs with electric mixer on low speed until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed until blended. Stir in carrots and dates. Pour into prepared pan(s).
Bake about 40 minutes, or until toothpick inserted in center comes out clean. Cool completely. Frost with spiced honey cream cheese icing (recipe follows). Garnish with chopped walnuts, if desired.
Spiced Honey Cream Cheese Icing
- 8 oz. cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup honey
- 1/2 tsp. pumpkin pie spice
- 1 cup heavy cream
- 1 1/2 to 2 cups powdered sugar
In bowl of stand mixer (or large bowl for hand mixers), beat all ingredients on high speed until fluffy.
{ 1 trackback }