carrot cake

carrot cake

I think this is the first cake I’ve made in…um…ever.  As sharon said, I am not patient with measurements and preciseness, so I quickly learned that my baking should be limited to the occasional batch of muffins, banana bread, or cookies.  But, I was feeling a little adventurous last night, there was a soon expiring block of cream cheese in the fridge, and I was looking for a way to use a whole bunch of carrots I got from the csa this week.  Not to mention carrot cake is J’s favorite.

So I checked out a few recipes online and proceeded to make a carrot cake!  I (for obvious reasons) have a pretty simple baking setup and don’t have two of any of my pans to make a layered cake.  I just used one round ~13″ pan and was able to get a pretty thick cake out of it.  And it came out tasting great!

Carrot Cake
Adapted from Betty Crocker (

For the cake:
1 1/2 cups granulated sugar
1 cup apple butter
3 eggs
2 cups whole wheat flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
3 cups shredded carrots
1 cup chopped walnuts

For the frosting:
1 pkg (8 oz) light cream cheese, softened
3 tsp milk
1 1/2 cups powdered sugar
1 tsp vanilla extract

Heat over to 350°F.  Grease bottom and sides of one large cooking pan or two small pans with butter and flour lightly.  In large bowl, beat sugar, apple butter and eggs with electric mixer on low speed until blended. Add flour, cinnamon, baking soda, vanilla extract and salt. Beat on low speed 1 minute. Stir in carrots and nuts and pour into pan(s).

Bake cake for between 30 to 45 minutes, or until toothpick inserted in center comes out clean (large pans will take closer to 45 minutes, smaller ones closer to 30 minutes).  Remove cake from pans and allow to cool completely.

In a bowl, beat together cream cheese, milk, vanilla extract until smooth, then gradually add in powdered suger.  Frost layers of the cake and sides and tops of cake.  Garnish with chopped walnuts, if desired.

cutout carrot cake

cake on
– Shirley


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