It has been a very busy week with Dr’s appointments and making soups and such and I haven’t had a chance to do any crafting! One good thing is that I brought my scroll saw home from the storage unit and have a few patterns I want to cut out. Once they are done, I will post them. I also have a few other projects I want to make, as I posted in my Preview post last week! I hope you enjoy these posts when I get to them!
We have a birthday lunch on Sunday and the request for dessert when I offered to bring it was Carrot Cake with Cream Cheese icing, so I used my favourite recipe to make one. I always add crushed pineapple to my carrot cake to keep it moist and it adds a nice flavour.
Here are all the ingredients I used.
For the cake:
I began by grating the carrots in my food processor.
In the bowl of my stand mixer I added the flour, baking powder, baking soda, salt, sugar and cinnamon and gave it a quick mix to blend it.
I added the eggs, carrots, pineapple, vanilla and vegetable oil.
And mixed it until it was all just combined.
I decided I wanted to make a nice big square cake this time so I divided the cake batter between 3 – 8 inch square greased aluminum pans.
I baked them at 350 degrees for about 35 minutes until they were golden brown and a toothpick inserted in each one came out clean. Then I set them aside to cool while I made the icing.
For the Icing:
Again, in the bowl of my stand mixer, I added the softened cream cheese, margarine/butter and vanilla.
And creamed it until it was smooth.
Next I added 7 cups of icing sugar to the cream cheese mixture, saving the 8th cup to the end in case it was unnecessary.
And blended it until I had a smooth icing. I added the last cup to make it thick enough.
Note: When mixing icing sugar in the stand mixer, I start it on the lowest speed to start so that I do not end up with icing sugar all over my kitchen…. again!
To Assemble the Cake:
I cut the tops off of two of the cakes to flatten them so they sit flat on the plate and each other.
I spread icing between these two layers and then more on top of the second layer.
And then placed the third layer on top.
I iced the whole cake.
Used an icing bag and a big star tip to pipe around the bottom and then the top.
And then added some sprinkles on top… because it is technically a birthday cake! And that’s it, a Carrot Cake with cream cheese icing birthday cake!
Carrot Cake with Cream Cheese Icing
Preparation Time: 30 minutes Cooking Time: 35 – 45 minutes Servings: 12
For the Cake
- 4 cups all purpose flour
- 1 1/2 cups white sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrot
- 1 cup crushed pineapple, with juice
- 2 tsp. vanilla
For the Icing
- 2 – 8 oz. packages cream cheese, softened
- 1 cup margarine/butter, softened
- 3 tsp. vanilla
- 8 cups icing sugar
- Sprinkles, optional
For the Cake
- Preheat oven to 350 degrees. Generously grease 3 x 8 inch pans.
- In bowl of stand mixer, add flour, sugar, baking powder, baking soda, salt and cinnamon.
- Turn mixer on long enough on low to just blend it.
- Grate carrots, by hand or food processor.
- Add eggs, carrot, pineapple and vanilla.
- Mix until just blended.
- Pour into prepared pans.
- Bake at 350 degrees for 35 – 45 minutes until browned and toothpick inserted comes out clean.
- Cool while preparing icing.
For the Icing
- In bowl of stand mixer, cream together cream cheese, margarine/butter and vanilla until smooth.
- Add 7 cups of icing sugar.
- Mix until smooth. Add last cup of icing sugar if too runny.
- Cut the tops off of 2 of the 3 cakes to even them out.
- Place first layer on cake plate.
- Add layer of icing, then top with second layer.
- Repeat, ending with uncut top layer.
- Ice entire cake.
- Pipe around top and bottom of cake using icing bag and large star tip.
- Top with sprinkles.
- Cover and refrigerate until serving.