The Sauce: Cream Cheese Frosting – Rich and creamy, this frosting is lightly whipped and is a good complement for moist carrot cake. It combines flawlessly when the cream cheese and butter are softened to room temperature. The frosting sets when chilled.
‘Great Sauces Transform Good Food into Gourmet’
Our family didn’t have much money when I was growing up but we always had carrots in the fridge. They make a colorful side dish and a crunchy brown bag accompaniment. They’re cheap but loaded with sweetness and goodness like beta carotene, their namesake. Mom used to say, ‘Eat your carrots for sharp eyes.”
I must be just like mom because I always have them in the crisper of my fridge. When I want to bake a special cake, those bright orange carrots beckon. The moist cake is loaded with orange confetti flecks and warm cinnamon. Today I visited a friend who is recuperating from surgery with a Carrot Cake in hand. She said, “Wow, hands down the best carrot cake I’ve had.” Here is another story about carrots.
You may also enjoy Carrot Cupcakes, Banana Cake, Raspberry Loaf Cake, Citrus Layer Cake, Strawberry Chiffon Cake, Tres Leches Cupcakes, Financiers, Roasted Maple Carrots, Glazed Carrot Sticks,Cabbage and Carrots and how to make a carrot rack for a roast chicken.
Recipe: Carrot Cake
Active Time: 20 Minutes | Total Time: 1 Hour 20 Minutes | Yield: 1 8” or 9” Double Layer Cake
Cream Cheese Frosting
6 ounces cream cheese, room temperature
1 stick butter, room temperature
3 cups powdered sugar
1 tsp vanilla
1/2 cup chopped walnuts
Special Equipment – two 8” or 9” round cake pans, hand beaters
1 Preheat the oven to 350 degrees. Coat two 9-inch round cake pan with cooking spray and line the bottom with parchment.
2 Whisk together flour, sugar, baking soda, cinnamon and salt in a medium bowl.
4 Divide batter between the two prepared cake pans. Bake at 350 degrees for 35-40 minutes.
5 Cool in the pan for 5 minutes then remove the cakes to a wire rack and cool for 30 minutes.
7 When cake layers are cool, frost one then place the second on top and frost the other. Sprinkle walnuts on top.
Individual 4-oz applesauce cups are an easy way to add pre-measured amounts to a recipe without opening a large jar. Use 1 in this recipe. You can also mash up a very ripe fresh pear or a couple canned pear halves.
The frosting will set when chilled.
carotene, an antioxidant named for them. Most carrots are orange but red, purple, yellow and white varieties are also grown.
Cream Cheese has a long shelf life if it remains in a sealed package. I like to buy a few months supply when it’s on sale. I stow it in the back of my fridge so it’s ready for Cream Cheese Frosting on the fly. I top it on this Carrot Cake and Banana cake made with those over ripe almost black bananas. I also use it in White Cheesy Mashed Potatoes, spread on bagels, Zucchini Cheese Soup, Blueberry Cheesecake, Cranberry Cheesecake, and mixed in dips, sauces and appetizers like Bleu Cheese Ball and Creamy Orange Fruit Dip.
recipe will make 24 cupcakes, bake 21-23 minutes; or one 9×13 sheet cake, bake 40-45 minutes or until cake springs back.
- Exchange walnuts for pecans or omit.
Cook with Sauces
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: January 17, 2014