Friday, August 6, 2010

Carrot Cake with Cream Cheese Icing

My sister-in-law requested carrot cake for her birthday. I was only too happy to oblige since I’ve been meaning to try out a carrot cake recipe from one of my other sisters-in-law. The birthday girl and I decided that this is a very healthy birthday cake since it has wheat flour, yogurt, and carrots.

Carrot Cake
with Cream Cheese Icing


1 cup vegetable oil
1 ½ cup sugar
1 ½ cups whole wheat flour
1 ½ cups white flour
1 ¾ teaspoon baking soda
1 ¾ teaspoon baking powder
1 ½ teaspoon salt
1 ½ teaspoon cinnamon
¾ teaspoon nutmeg
1 ½ cup yogurt, sour milk, or buttermilk
3 ¾ cup grated carrots
¾ cup chopped nuts (we used pecans even though the original recipe called for walnuts)

In a large bowl, mix all ingredients in the order listed above. Pour into greased pan(s). This will make enough for a 9 x 13 pan or two round pans (8-inch or 9-inch). Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean.

Cool for ten minutes in pan. Run knife along edges before removing. Cool completely before frosting.

Cream Cheese Frosting:

This recipe is from the show DC Cupcakes. They gave the recipe away on the Today Show, and it can also be found online. I’ve altered it a little to have enough for a two-layer round cake.


5 ½ tablespoons unsalted butter, room temperature
½ teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
5 ½ cups confectioners sugar, sifted

Beat butter, vanilla extract, and cream cheese until well combined. Add the sugar slowly and continue beating until the icing is smooth.

If you plan on decorating the cake with it as I did, you will probably want to add a bit more powdered sugar so that the icing is a little thicker and your decorations won't droop.

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