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Wednesday, May 21, 2014

Carrot Cake

My husband gets most of his vegetables from carrot cake. I'm just kidding. But seriously. The Pioneer Woman makes a great recipe - so great that all I changed was that I took out the nuts in the icing. I also find that this makes a little too much cake for one 9 x 13 pan - it rises high and takes too long to cook in the middle. Next time I will halve the recipe in total (batter and icing) and it'll make a shallower cake with a higher icing-to-cake ratio.

For the cake, mix together:

  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil

Separately, combine:

  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp each of baking soda, baking powder, and cinnamon

Add the flour mixture to the cake and then add 2 cups of grated carrots. Combine and pour into a greased sheet cake pan or Pyrex. Bake at 350 degrees for anywhere from 30-50 minutes (depending on if you used the full recipe and had it in one pan or in two). Mine took even more than 50 minutes to fully cook in the centre. Use the clean toothpick test to confirm it is done.

When it has cooled, spread with this icing:
  • 1 stick (1/2 cup) softened butter
  • 1 package (8 oz) softened cream cheese
  • 1 pound (4 cups) icing sugar
  • 2 tsp vanilla

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