Sunday, April 11, 2010

I Caked a Carrot.

So Hubby says. It was a good carrot too. And a much better cake. Easter was upon us. I wanted a new carrot cake recipe. I asked some of my lovely friends on the WC board and one gave me Big Bill. I found Big Bill on Slow like Honey. Best thing going. This carrot cake that is…and going it went.


See there…raisins..pecans…and coconut too. Oh, and of course…carrots. This cake was easy to make…the batter was little…and the chunks were plenty.

How can carrots morph into cake. And still taste like carrot…but devishly delicious. Yeah, this isn’t something you want to add to your daily vegetable intake. I mean, I wouldn’t mind if I could…but I can’t. A minute on the lips leads to a lifetime on the hips. Wait…this is a food blog..there’s no talking of weight watching here!!

Slap!! Slap!!…Back to the carrot cake. I must say my Easter dinner was good and this carrot cake, Big Bill’s carrot cake just made it even better.

I urge you to cake your carrots into this.

Oh mannnnn, I haven’t even begun to talk about the cream cheese frosting on this cake…I can’t and I won’t. Just try it. Please.


source: Slow Like Honey whose source was

Baking: from my home



2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

3 cups grated carrots (about 9 carrots,

1 cup coarsely chopped walnuts or pecans

1 cup shredded coconut (sweetened or unsweetened)

½ cup moist, plump raisins (dark or golden) or dried cranberries

2 cups sugar

1 cup canola oil

4 large eggs



Position the racks to divide the oven into thirds and preheat the oven to 325 degrees.

Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess.

Put the two pans on one baking sheet and one on another.

Whisk the flour, baking powder, baking soda, cinnamon and salt.

In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

With a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth.

Add the eggs one by one and continue to beat until the batter is even smoother.

Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear.

Gently mix the chunky ingredients.

Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them.

Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.




8 ounces cream cheese, room temperature
1 stick  unsalted butter, at room temperature
3 and ¾ cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract

Optional additions:
½ cup shredded coconut
Finely chopped toasted nuts and/or toasted shredded coconut


Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

No comments:

Post a Comment