Tuesday, October 13, 2009

Carrot Cake From Scratch





This cake is wonderful! Delicious, and very moist. I got this recipe from an older lady I knew back in Havre, Montana. I did adapt just a tiny bit....but not much.

It was Dan's Grandmother's 81st Birthday while she was visiting, so I made this carrot cake, and also a chocolate box cake.

I mixed up both cake and frosting by hand. No need for a mixer on this one. Just mix each ingredient until blended in. Especially if your butter and cream cheese are softened. (If they aren't I nook em a lil)


Carrot Cake From Scratch

Ingredients
2c flour
2c sugar
1 tsp soda
3 cups grated carrots
1 tsp cinnamon
4 eggs
1 cup plus 1 TB vegetable oil
1 tsp salt (I only used about 3/4 tsp sea salt)
(I also added a tiny bit of vanilla)
(Also I added 1/2 c raisins...but probably could have been 3/4 - 1 cup)

Directions
Preheat oven to 350 degrees
Sift together flour, sugar, soda, and salt.
Beat in oil and eggs. ( I just did it by hand)
Mix carrots and cinnamon together in a separate bowl.
Put cinnamon carrots in batter.
At this time you fold in raisins and nuts if you choose.
Bake in 9X13 pan for 25-30 minutes or until toothpick in center comes out clean.
(I only had muffin tins and an 11X7 pan. So I made 2 muffins and put the rest in the 11X7 which took about 45 min.) Timing will be different for everyone, but just test with a toothpick.

Frosting Ingredients
4 oz softened cream cheese
4 oz butter softened (1/2 stick or 4 TB)
2 - 3 cups powdered sugar
1-2 TB milk
1-2 TB vanilla
(I added 1 cup chopped pecans)

Directions
Cream butter and cream cheese
Add powdered sugar 1/2 cup at a time until desired consistency is reached.
(You may not use all of the powdered sugar.)
Add liquids.
Adjust with liquids and powdered sugar alternating if necessary.
Frost cake when cake is completely cooled.
Top frosting with chopped nuts if desired.
Store cake covered in fridge.

33 comments:

  1. Sounds Yummy, Carrot Cake is one of my favs!

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  2. Hi
    What do you mean by "TB"
    I want to try this recipe but i'm not sure if tb means table spoon

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    1. Yes, TB is Tablespoon and tsp is Teaspoon in the recipes I have posted that do not spell it out. Please do try this cake. It is amazing!

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  3. Ok i'll try it and let you know how it turns out. I love carrot cakes but i've never baked onr before. Thanks for clarifying the TB business :p

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    1. I tried it and it was delicious! thank you for this recipe :D

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    2. Dear Unknown, So glad you liked it! It is one of my faves!

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  4. I'm confused about the icing, is it a stick of butter or 1/4 c, butter?

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    1. it says 1/4 butter, which is 1 stick from the box

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    2. Sorry for the confusion. I fixed the typo. It is 4 oz of butter, (Or 1/2 stick, or 4 TB)

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    3. 4 oz. of butter is a full stick of butter, not 1/2 stick, a half stick is 2 oz...so still confused

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  5. I just want to be sure.. 1 tsp of soda = baking soda right?

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  6. Tried this recipe, it came out great and was so delish. Definitely a keeper

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  7. Just made this as muffins for my husband's birthday- they are amazing! My husband better hurry home or they will be gone!

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  8. I made this cake and got rave reviews. I put the pecans in the batter instead of frosting, made in 11x17 inch pan and reduced baking time slightly. I doubled the frosting.

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  9. How can I substitute an egg in this recipe?

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  10. Thank you so much for sharing this recipe! I have baked it twice now and people were crazy about it, I will definitely do it again and again and again! :)

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  11. Can I use coconut oil instead of oil

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  12. thank you for sharing this recipe. I will try it this week and i will say

    how it turns out

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  13. Cake sounds fabulous. Great picture! Crushed pineapple is my secret for the best carrot cake. Your frosting sounds better though. Thanks for recipe!

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  14. You can't make this claim of Low fat and low sugar carrot cake. Not, when it calls for 2 cups of sugar, and 1 cup of oil, and not a healthy oil either. To make it low-fat you reduce the sugar to 1/2 cup, the oil 1/4 cup, and you should use coconut oil, or light olive oil, add 1 - 8 oz.can of Libby's Skinny crushed pineapple, including the juice (no sugar added) and cook as normal. Hope this helps. I am going to try the recipe but I will be using my revisions instead. Your photos are mouth watering.

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    Replies
    1. I haven't claimed that it is low fat or low sugar. It's cake. I figure if you are going to eat cake, eat cake.
      I understand some people need low fat low sugar desserts for medical a reasons, but I am not sure this would be the cake for them then.

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  15. This is so close to my great grandmother's recipe and I'm so excited! The only thing in this recipe is how it's mixed up, and the amount of oil is slightly less. In recent years (I've been making this cake since I was 12 and I'm 26 now) the cake falls no matter what I try. I'm going to try mixing the ingredients this way and see how it come out! Thank you! :)

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  16. Is it All Purpose Flour or Cake Flour?

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  17. Has anyone tried this recipe I've with a GF flour? This sounds and looks absolutely delicious!!!
    I think I'll make this for our next bible study!

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  18. How many cupcakes do you think you can get?

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  19. This cake is moist and super soft (delicious). It was a little too sweet and tasted alot like a cinnamon cake rather than carrot cake.
    Next time i shall add some ground almonds, reduce the cinnamon and sugar.
    All in all it's a delicious cake and tastes even better the next day

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