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.
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
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)!
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