Craft Diaries

Carrot Cake & Cream Cheese Frosting Recipe

Dear Diary,

I have always loved carrot cake ever since I was a kid. I remember when my Mum first showed me what it was and had me try it. They were at a WaWa we lived near which was so convenient. From the looks of the little block of cake that sat on the shelf there, wrapped tightly in plastic wrap, you wouldn’t think it could be so amazing. But oh boy was it the best! I was forever smitten with carrot cake since. It only seems reasonable that I would come up with my own recipe one day. ;) After trying multiple recipes online and on packages, I just wasn’t satisfied with the taste. So, I experimented this past week and came up with a recipe for a cake that everyone I offered it to loved! I definitely plan on making more cakes with this and freezing them/giving them as gifts!

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carrotcake2

 

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Carrot Cake

 

For the Cake:

  • 2 C All-Purpose Flour
  • 1/4 C Sugar (White)
  • 3/4 C Brown Sugar (I used Light Brown)
  • 1 C Shredded Carrots
  • 1 C Crushed Pineapple (Drained)
  • 1/4 C Olive Oil
  • 2 Eggs
  • 1 TSP Ground Cinnamon
  • 1 TSP Vanilla Extract
  • 2 TSP Baking Soda
  • 1/4 TSP Ground Nutmeg
  • Pinch of Salt
  • Coconut Non-Stick Spray (Or spray of choice for non-sticking!)
  • *OPTIONAL* 1/2 C Walnuts

For the Icing:

  • 4 oz Cream Cheese Spread (I used 1/2 of the 8oz tub of Philadelphia brand)
  • 4 TBSP Butter (Cut into small cubes for ease when mixing)
  • 2 C Powdered Sugar

Cake:

Preheat oven to 350. In a medium mixing bowl, add eggs and sugars. Whisk together until smooth. In another bowl, mix all remaining dry ingredients together (flour, baking soda, cinnamon, nutmeg, salt). Set aside. Add pineapple, carrots, olive oil, and vanilla to the egg&sugars bowl. Mix thoroughly. Slowly begin to add the dry mix to the wet mix, emptying the dry mix in increments and mixing before adding more. Once all dry mix in incorporated into the wet mix and the batter looks consistent, pour batter into a greased cake pan (I used a 9 inch circular pan). Bake for 40-45 minutes. Be sure to do the toothpick test once it gets closer to the 40 minute mark.

 

Icing:

In a medium mixing bowl, add all ingredients. Using an electric mixer, mix on low/medium setting until the contents become smooth and creamy. Be sure to scrape down sides of bowl as needed during the mixing process. :)

 

My thoughts:

*Be sure to let cake cook completely before icing it and chilling the icing in the fridge while the cake bakes will help make sure it is less runny too!

*What I love most about my recipe is that is uses NO butter for the cake portion and very LITTLE oil. Olive oil at that! I was getting so frustrated seeing cake recipes needing 1 or even 2 sticks of butter.

*This cake freezes so well. I cut the whole thing into portioned slices, wrapped them, and froze them. After taking a piece out and eating it I realized I like eating frozen carrot cake. Of course I could just let it thaw a bit first but somehow the coldness was welcomed. :)

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