With a Grateful Prayer and a Thankful Heart: Kay's Carrot Cake

Thursday, September 9, 2010

Kay's Carrot Cake

A few days ago, I posted a healthy carrot salad and mentioned that another carrot recipe would follow. Chow down on lots of fruits and veggies and save up all your extra calories for this heavenly dessert. When I saw a recipe for Carrot Cake posted by one of my favorite food blogger's I knew right away I wanted to try it.  Paula (@Salad in a Jar) made it for her mom's 93rd birthday!
The original recipe comes from Paula's sister, Kay. Paula includes her own variation which is a little more healthy.  Or, I should say, a little less unhealthy :)

I have enjoyed every recipe I have made from Paula and this one goes on the list as well.
Not only is it a pretty cake but just as moist, and rich as one might expect in a carrot cake.
The cream cheese frosting is lick-your-finger delicious.
I followed Kay's frosting recipe but used a full 8-ounces of cream cheese instead of just the 6-ounces.
Paula's version uses marshmallow cream that I will, for sure, be trying. 
 Although I did not have the correct tip, I piped some orange frosting to resemble carrots onto the top of the cake just because I have always wanted to make a cake with piped- on carrots! And, yes.  That is parsley you see on my cake.  Creativity only goes so far and I wasn't about to make extra frosting just so I could pipe green carrot tops.
I took this cake when we went to visit my cousin this weekend in Lewes, Delaware and everyone there, liked it too!  Karen said it was the best carrot cake she ever had.
Here is the recipe right from Paula's Blog.
And if you have a chance, stop by Paula's place.  I just love her and you will too.  She has many "skinny secrets" for eating the foods you enjoy and still staying fit and trim!

Kay’s Carrot Cake
Recipe source: Salad in a Jar

Note: Paula's version is indicated by the parenthesis

2 cups flour
2 teaspoons baking powder
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1-1/2 cup oil (1 cup)
2 cups sugar (1-1/2 cup)
4 large eggs
3 cups grated carrots
2 teaspoons vanilla extract
1/2 cup chopped walnuts (I use toasted pecans + 1/2 cup raisins or dried cranberries + 1 cup shredded coconut)

First: Preheat oven to 325 degrees F. Prepare 3 9-inch round cake pans or 10 x 14-inch rectangular pan by spraying with vegetable oil/flour combination such as Baker’s Joy or line the bottom of pans with wax paper or parchment paper (my preference).

Second: Whisk together flour, baking powder, soda, cinnamon, and salt.

Third: Combine oil and sugar in mixer bowl until smooth. Add eggs and mix until smooth. Mix in carrots and vanilla.

Fourth: Add dry ingredients and mix only until they disappear. Gently fold in nuts, fruit and coconut if using.

Fifth: Bake for 25-35 minutes rotating pans half way through baking time. After cooling for 5 minutes, turn out onto baking rack and allow to cool completely before icing.

Cream Cheese Icing (Kay’s way)

6 ounces cream cheese, softened
1/4 cup butter, room temperature
1 pound (3-1/2 cups) powdered sugar
2 teaspoons vanilla extract

Directions: Mix cream cheese and butter till smooth and fluffy using an electric mixer. Add powdered sugar and vanilla. Beat until light and fluffy.

Cream Cheese Icing (My way)

8 ounces cream cheese, softened
1-1/2 cups marshmallow cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
Thank you, Paula (and Kay)! 
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


Mildred said...

What a delicious-looking cake! This would be heavenly with a morning cup of coffee!

natalia said...

How wonderful ! i'll have to think of an excuse to bake it !!!

gnee @ Singing With Birds said...

There's just something about a traditional carrot cake for me. Yours looks luscious and I love the fresh parsley! I will definitely bookmark it for a special occasion. Thanks

NanaDiana said...

Oh...that sounds just plain decadent to me! Yum! Good job on your cake-it LOOKS wonderful and I'll be it tastes even better than it looks! Yumnmmmmmmy - Diana

Deb said...

That is my favorite cake and you just made the most beautiful looking one I have seen so far. You're a very talented lady. Hugs, Deb=^..^=x5 Ottawa, Canada

Heather said...

Oh I am drooling this is hard to look at right before I go workout lol!! ~Love Heather

Jennifurla said...

Gorgeous, stunning pics

Sherry from Alabama said...

This looks wonderful and it's just in time for me! My husband's 50th birthay is coming up in October and carrot cake is his favorite! I'm so glad I've found your blog, I enjoy every trip I take over here.

Sherry @ A Happy Valentine

Kathryn said...

I am definitely impressed- that looks amazing! If you're interested in entering a Halloween recipe contest, I'd love to see what you come up with! You can go here to learn more about it.

Linda said...

That looks yummy...Don loves carrot cake, so I am going to have to make that when my boys come up this weekend!

Ann said...

I love carrot cake and your idea for the parsley was great. I think it looks fantastic. Besides, I've always picked that parsley off of anything and put it on the side of my plate anyway :)

Paula said...

LDH, you have outdone yourself. Love, love the cake. And the carrots and parsley are absolutely inspired. Can't wait for my sister to see this. Glad the recipe turned out for you.

Dishesdone said...

Looks fantastic! We love carrot cake, have to try this one for my son, his all time favorite cake! Thanks!

Happier Than a Pig in Mud said...

Your cake is beautiful! My boys have asked me to make carrot cake, I see this in my near future-thanks:@)

Rosabela said...

I'm still looking for a good carrot cake recipe, so I'll have to give this one a try. I like how you reduced the sugar...

Sophia said...

I've seen so many recipes lately for carrot cake! So far, I think yours must be the best! The other one I really like is Scott's Carrot Cake with Cream Cheese Frosting. What do you think? Happy Baking!


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