Just Plain Good Carrot Cake

14 Jun

I’ve recently discovered that baking may just be my love language. Not only is baking cathartic, it also produces a delicious, sharable treat (aka a win win). Last Sunday, I showed my love to my father-in-law with an early Father’s Day present: Carrot Cake.

As the title suggests, this is a no frills (e.g. no nuts, no raisins, no other stuff that ruins cakes) recipe. The proportions of ingredients are even simple. No 3/4 cups or 1/8 teaspoons of anything. Just a cup of this and a cup of that. I love it.

It also works perfectly for Ike’s dad, who favors cookies in packages labeled “Cookies.” Get to know your audience, people!

Don’t get the wrong idea — this cream cheese icing-topped creation is unassuming, yes, but also truly decadent. Make a cup of hot coffee or grab a frosty cup of milk and eat it right out of the oven.

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First, I need to give credit where credit is due. I got this recipe from my mom who got it from this old-school Better Homes & Gardens greatest hits-type book.

The Prep:

  • Grease you desired pans. You can make this a 2-layer cake, but I’ve found nothing makes me more nervous than getting cakes out of pans (I know, I need to get out more). Plus, I like to ice this one while it’s hot, so I always go with a 13×9” sheet cake.

  • Pre-heat the oven to 325.

1. Gather The Dry 6: (could be a rad group of villains in a novel, maybe?)

photo (24)

  • 2 cups all-purpose flour

  • 2 cups sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp cinnamon

2. Combine all dry ingredients in a mixing bowl. Yes, it is really that easy.

3. Gather the second wave of ingredients.

  • 3 cups shredded carrots

  • 1 cup cooking oil

  • 4 eggs

4. Mix them in with the dry 6. When combined, keep mixing about 2 minutes more on medium.

Love my KitchenAid! One of the best Christmas presents ever!

Love my KitchenAid! One of the best Christmas presents ever!

Carrot Tips

This may sound dumb, but I’ve found that 3 cups of whole baby carrots actually equals 3 cups of shredded baby carrots. I don’t know why I would think shredding would make it more or less, BUT I was an English major, right? (bum dum crash)

photo (25)

And in other carrot news, I always use my food processor to achieve finely shredded status. Remember I’m anti-chunky cake.

photo (28)

5. Now, just fold batter into greased pan of your choice.

6. Recipe suggests baking for 50-60 minutes. I usually set my timer for 40 or so and start checking. Nothing is more sad than a dry, over-baked cake (yes, I know that I need more hobbies).

7. Meanwhile make the cream cheese frosting. Don’t skip this step or you will regret it for-ev-er.

I seriously thought I had blogged cream cheese icing before, since it’s such an important fixture in my life and all. But alas, I can’t find my version of it, so here’s the Better Homes & Gardens recipe for you.

6. Now, all that’s left for you to do? Get the cake out of the oven when a toothpick inserted in the center comes out clean.

7. Then Ice, Ice Baby.

photo (27)

8. Enjoy with friends and family!

Have a sweet-treat filled weekend! See ya soon.

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