Monday, August 18, 2008

The Best Carrot Cake You've Ever Had!

***I guess that you could say this is the cake that started it all!! I made this cake for Brad's birthday...the very first year we were together. It was such a hit, that I've made it countless times for many birthdays over the last few years. My cake baking skills have definitely gotten much better...especially the last few times I've made cakes. This is because of a few new purchases: 1) An icing spatula and 2) A piping bag w/assorted decorating tips. Who would have thought such simple things would make such a big difference!

I had a ton of fun making this cake. I was especially proud of the carrot ribbons on top. I originally posted this recipe HERE, but I wanted to re-post so that I could add a few tips/tricks to the recipe (and show off this pretty creation!).***

2 c. sugar
2 c. plain flour
1 1/2 c. cooking oil
4 eggs
2 tsp. salt
2 tsp. soda
2 tsp. cinnamon
3 c. grated carrots
1/2 c. or more chopped pecans

Preheat oven to 325 degrees.

Mix sugar, eggs and oil. Beat well. Sift flour and dry ingredients; slowly add to other mixture. Add carrots and nuts.

Divide and pour batter into 3 greased and floured cake pans.

***Tip: I also add parchment paper rounds to the bottom of my cake pans...this keeps the cake from sticking and the results are perfect cake layers every time! First, I grease the pans with Crisco shortening. Then, I add the parchment rounds. I then grease the top of the parchment rounds and then flour the entire pan surface. Here's a video that shows you how.***

Bake 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean. Place cake pans on a wire rack and let cool for about 10 minutes. Remove cakes from pans and continue to cool on rack. Cake layers should be completely cool before attempting to assemble the cake. If not, the cakes will melt the cream cheese icing!

Use Cream Cheese Icing between layers and on top and sides of cake.

Cream Cheese Icing:
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box confectioners sugar (10x)
2 tsp. vanilla

Beat cream cheese and butter in the bowl of an electric mixer until creamy and smooth (I use the paddle attachment on my KitchenAid Stand Mixer). Add vanilla. Slowly add small portions of the confectioners sugar and mix until well blended. Refrigerate until ready to use.

1 comment:

Anonymous said...

This not only looks sooooo good, but I LOOOVE how you decorated it!! I was thinking of entering my carrott cake recipe in the fair and I think I may take a nod from your beautiful decoration if you don't mind!