Last weekend, my husband’s family celebrated his Dad’s birthday! I was honored that my MIL asked me to make the cake for his birthday. Little did she know that I’d be bringing two cakes!
One being carrot cake, which my husband told me is his favorite. Apparently, he loved it so much that he was sad when it got stale, and he had to throw it away! That’s a big baking compliment right there!
I halved the original recipe to make a personal 6 inch cake, since everyone else in the family usually goes for the standard birthday cake.
I also made a different cream cheese frosting than the recipe indicates, which was inspired by this recipe which I used last year.
Carrot Cake with Spiced Cream Cheese Frosting
Source: Epicurious (Gourmet)
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups sugar
- 1 1/4 cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- 1 1/4 cups coarsely chopped walnuts (omitted)
- 2 tablespoons minced peeled ginger
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.
- Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely. For my cakes, it took about 20-25 minutes in the oven, since they were 6 inch
For the standard birthday cake, I used Duncan Hines French Vanilla mix with 2 tsp. almond extract added. Shocker, I know, but I was also preparing for a garage sale that weekend. I was pretty swamped! This is covered in Wilton Buttercream using ALL butter! 🙂