Friday, June 17, 2011

Carrot Cake: 2 Ways

Although I love to bake, I have to admit I am not a big cake person, and when I do make a cake it's typically from a box.  The exception to this rule is each year for my husband's birthday (which was a few weeks ago) when he requests his traditional carrot cake.  I have made this for him nearly every year since we have been married and it is always a hit!  I use the recipe from the much trusted Better Homes and Gardens Cook Book.

"Best-Ever Carrot Cake"
4 beaten eggs
2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
3 c finely shredded carrots (lightly packed)
3/4 c cooking oil

1)  Allow eggs to stand at room temperature for 30 minutes.  Grease and flour two 9x1 1/2 inch round cake pans (**and layer with parchment paper!!**); set pans aside.  In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and baking soda.
2)  In a medium bowl combine eggs, carrots, and oil.  Add egg mixture to flour mixture; stir until combined.  Pour batter into the prepared pans.
3)  Bake in a 350 oven for 30-35 minutes or until a toothpick comes out clean.  Cool on wire racks for 10 minutes.  Remove from pans and cool thoroughly on racks.
4)  Frost tops and sides with Cream Cheese Frosting (recipe follows).  Top with chopped walnuts or pecans.

"Cream Cheese Frosting"
 1 8oz package cream cheese, softened
1/2 c butter or margarine, softened
2 tsp vanilla
around 6 cups powdered sugar

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  Cover and store frosted cake in the refrigerator.

YUM, right?  Now, just in case you didn't see the subtle little note about parchment paper, or chose to ignore may end up with a mess on your hands.  Last year I ignored it ~ parchment paper is for wimps, after all.... and when I tried to get the cake out of the pans, it was a major FAIL.  After stressing out for a little bit (there may have been some tears), I changed my plan and decided to make the cake into a trifle!  Super easy.  Just put a layer of cake chunks followed by a layer of vanilla pudding and then a layer of Cool Whip.  I think I might have mixed a little cream cheese in with that pudding too, I don't quite remember now!  Keep layering and top with some walnuts.  Refrigerate.  It wasn't the original plan but it was still delicious!

Have you and any food FAILURES that turned into SUCCESSES?

Linking up to some of my favorites!


A Vintage Green said...

Good save last year. Delicious cake.
- Joy

Janet said...

This looks so ridiculously good!

I'm drooling now...LOL


Ladybird Ln said...

THis looks so scrumptious.. and what a yummy way to save a mistake... Looks yummy too! Thanks for showing off!


Moquelish said...

I think if Carrot Cake is involved, it cannot be a fail. Oh and same goes for cream cheese frosting.

Jessica said...

I agree, carrot cake and cream cheese frosting cannot ever be wrong. Making the stuck cake into a carrot cake trifle is a fantastic idea, and now I want one.

Visiting from Remodelaholics Anonymous party.

Lea said...

YUM!!!! Thanks for the recipe!

Kim from Maiden D'Shade said...

Carrot cake is seriously in a class all it's own! Love it! And this one looks particularly yummy, no matter in trifle or cake form! Thanks for sharing!

Melissa Thomas said...

I made this cake a few weeks ago for my "Bug Guy" and he LOVED it! I actually made two because my I don't think I could ever bake something and not serve it to my family as well. My children and my husband enjoyed every last crumb and so did I. I have never had a carrot cake that I liked before but I sure loved this one. Thanks so much for sharing!

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