By popular demand…I am sharing one of my best cake recipes.
Carrot Cake with Cream Cheese Frosting.
As many people know, I love to cook & bake in my free time. Cooking dinner after a long day of work, not so much. However, cooking & baking to share with family and friends is a different story. As much fun as the cooking and sharing is the food shopping. Sendik’s, Glorioso’s, Costco and Bay View/ West Allis farmers markets are my favorites.
Another treasure is Sunday morning breakfast with homemade: hot cinnamon rolls, frittatas, broken egg panini’s or waffles, berries and cream. Sunday breakfast is the best because it is the only possible day of the week for a slow morning coffee, conversation, laugh and hot meal start to the day. Guess I have become a foodie of sorts.
This Carrot Cake is one of my family’s favorites for all occasions or non-occasions. We justify this deliciousness by declaring it as the last vegetable in our meal.
The recipe for this 9×9 square double layer cake, goes something like this…
1 1/2 cup buttermilk
1 1/2 cup of vegetable oil
3 cups of white sugar
4 tsp vanilla extract
4 tsp ground cinnamon
1/2 tsp salt
4 cups all-purpose flour
4 tsp baking soda
4 cups shredded carrots
2 cups flaked coconut
2 cups chopped walnuts
16 ounce crushed pineapple
2 cups raisins
My favorite (John) method for making this cake is using the biggest mixing bowl and wooden spoon I own to mix the batter. It is the most fun cake batter to make because of this classic mixing method.
- Pre-heat oven to 350 degrees. grease and flour two 9×9 square pans.
- In your biggest mixing bowl, mix flour, baking soda, salt and cinnamon together.
- On top of the dry mixed ingredients add eggs, buttermilk, oil, sugar and vanilla, mix very well with your wooden spoon.
- Next, add shredded carrots, coconut, walnuts, pineapple and raisins.
- With a heavy whisk or wooden spoon, mix all ingredients together very well.
- Pour into floured square pans then bake at 350 degrees for 1 hours or until the toothpick comes out clean.
- Cool well before frosting.
To make the frosting you will definitely need a mixer. A stand mixer is best.
8 cups of powdered sugar
4- 8 ounce packages of cream cheese, at room temperature
1 cup (2-sticks) of sweat cream unsalted butter, room temperature
6 tsp of vanilla extract
- Cream butter and cream cheese together until soft.
- Add powder sugar slowly.
- When all combine add vanilla.
- Mix on medium speed for 5 minutes.
Assemble the cakes by adding the cream cheese filling, frost the all sides of the cake. I like to freeze my layer cakes for up to an hour before I frost them. Decorate the top or side with additional chopped walnuts.
This is one of hundreds of techniques I learned from my Uncle Joe, a retired baker/business owner. He was the first “Cake Boss” in Kenosha Wisconsin, long before New Jersey’s Buddy.
Enjoy this recipe and share this cake with your family or friends. It is a vegetable right?