One Fabulous Thing

…because each day has at least one.

Recipe: Carrot Cake February 1, 2010

Filed under: Recipes — onefabulousthing @ 8:23 pm

I made carrot cake for the little guy’s birthday, with a cupcake just for him. Carrot cake with cream cheese frosting has always been my first choice for birthday cake, and so I thought the baby might like it too.

There’s more to it though. I’m not a baker, certainly not a from-scratch baker. Precise amounts and ingredients usually aggravate me. There was something about it being my kid’s first birthday that made me feel like I needed to dig deep and find my inner Martha. Like baking the cake made me even more of a legit mom. Crazy, right? Crazy delicious, actually.

The recipe was basically one from, with a few tweaks due to tastes and wanting to use my KitchenAid Mixer.


6 cups grated carrots
1 cup brown sugar
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons pumpkin pie spice
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In the bowl of the mixer, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
8 ounces (1pkg) cream cheese, softened
4 ounces (1 stick) of butter, softened
2 cups confectioner’s sugar
2 teaspoons vanilla extract
Cream together the cream cheese and butter, add vanilla extract. Add confectioner’s sugar in batches, blending evenly.

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