Carrot Cake with Cream Cheese Frosting

I didn't know I could actually make a carrot cake. I didn't know I would even try making one. Why?

The first and only time I've tried carrot cake was when someone brought one in the office. I remember it to be too bitter. I don't know why. Maybe my taste buds were just used to eating sweet cakes.

Then I realized it wasn't me because we were at least 10 people in the room and no one could finish a slice.

Joyofbaking.com is one of those sites that should always, always be bookmarked for new and expert bakers. They have loads of recipes and how-tos. The videos are very helpful. What I like most is that they have a list of top tested recipes. This one is the third - red velvet cake is first, then vanilla cupcake. I automatically chose this.

How hard can a carrot cake be?

Let me tell you - when you make this cake, it will be a labor of love.

Why? Grating those darn carrots is not easy!!! And you have to make 2 1/2 cups! I don't have those fancy-schmancy graters or food processors to do this for me so I grated every single carrot by hand.

Which also means I had to chop those walnuts by hand. Note to self - get a food processor and save buckets of sweat.

The saving grace from the buckets of sweat would have to be the cream cheese frosting. I could eat a whole box of cream cheese. Imagine putting cream cheese together with butter and sugar. Heaven.

You don't even have to wait for the "light and fluffy" stage as with all other frosting recipes. This one you just have to mix till blended.

Next time I make this I will double the cream cheese frosting for the obvious reason that frosting is something that should be on top of the cake and on the side, like a special salad dressing.

Recipe from Joy of Baking:

Carrot Cake Recipe:

• 1 cup (100 grams) pecans or walnuts - I used walnuts, never liked pecans anyway.
• 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
• 2 cups (260 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large eggs
• 1 1/2 cups (300 grams) granulated white sugar
• 1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil) - I used canola oil
• 2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. - I didn't do this and I have good reasons. First, I don't know how to toast nuts (I saw a tutorial but I still haven't gone around to actually watch the video). And second, as with all things I place on top of a stove, I'm scared that I'd burn the nuts.
3. Peel and finely grate the carrots. Set aside.
4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
5. In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
7. To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.

Serves 10 - 12.

Cream Cheese Frosting:

• 1/4 cup (57 grams) unsalted butter, room temperature
• 8 ounces (227 grams) cream cheese, room temperature
• 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon (4 grams) pure vanilla extract
• 1 teaspoon finely grated lemon zest (outer yellow skin)

1. In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

Simple, understated carrot cake
I could not make a smooth layer out of this frosting so I made messy waves instead. Very easy!
Closer :-)

The last slice after my friends in the office devoured the cake. This was saved for our friend who was on training. Poor, lonely carrot cake slice :-(

Pawis rating: 5 of 5 because of those carrots and nuts!