Carrot Cake version 2

I have made carrot cake before, but not since I lived in Maryland. It has been that long! I have made a version of carrot cake muffins so that I was able to send some to my dad (cream cheese frosting wouldn’t ship very well) but not the actual cake. My dad had requested it for one of the possible treats I could make him when we visited this spring. I am not positive which recipe I made the first time for him. But this time I pulled from my favorite cake book: Layered. I took pictures with my phone of the recipe to do my best version there. I knew it couldn’t be identical since I wasn’t going to bring cake pans and all this time.

Sooooo…

I baked it in a rectangle pan and made it one layer.

We cut the cake in half and froze half, and half of the frosting. This way my dad can have homemade carrot cake later and not have to rush eating this. I cut off the edges to “decorate” the top. It didn’t crumble the way I expected, so unless you happen to like that look, I would skip it myself next time.

The Fudgelet said we had to blow out a candle and sing Happy Birthday since it was for my dad’s birthday. My dad agreed, and then said he needed help, haha. I hope the Fudgelet managed to not spit when he blew (sorry, Dad).

Directions for Carrot Cake

Slightly adapted from Layered

Cake

  • 280 g flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup canola oil
  • 250 g granulated sugar
  • 110 g light brown sugar
  • 4 eggs
  • 3 cups shredded carrots (I used preshredded since I didn’t have a food processor, but definitely prefer shredding them fresh when I can)
  • 8 ounce can of crushed pineapple, drained (I could only find a much larger size, so I just measured it out as best as I could)

Preheat the oven to 350 degrees F. Grease a 9×13 baking pan. With the paddle attachment on a stand mixer, beat together the oil and sugars for 2 minutes on medium.

Then turn the speed down to add the eggs one at a time. Scrape down the bowl as necessary.

Meanwhile, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Add the flour mixture in two batches, mixing just until incorporated on a low speed. Add the carrots and pineapple, mixing until combined.

Pour into the baking pan and bake for about 30-35 minutes, or until a toothpick comes out clean (maybe with a few crumbs). Cool on a wire rack completely before frosting.

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1 stick (1/2 cup) butter, room temperature
  • 4 cups confectioner’s sugar
  • 2 teaspoons vanilla extract

With the paddle attachment of a stand mixer, beat the cream cheese and butter on medium speed until smooth. On low speed, add the confectioner’s sugar and vanilla until incorporated.

Turn the mixer to medium-high and mix until fluffy. Frost the top of the cake, then serve.

Directions for Carrot Cake (without pictures)

Slightly adapted from Layered

Cake

  • 280 g flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup canola oil
  • 250 g granulated sugar
  • 110 g light brown sugar
  • 4 eggs
  • 3 cups shredded carrots (I used preshredded since I didn’t have a food processor, but definitely prefer shredding them fresh when I can)
  • 8 ounce can of crushed pineapple, drained (I could only find a much larger size, so I just measured it out as best as I could)

Preheat the oven to 350 degrees F. Grease a 9×13 baking pan. With the paddle attachment on a stand mixer, beat together the oil and sugars for 2 minutes on medium. Then turn the speed down to add the eggs one at a time. Scrape down the bowl as necessary. Meanwhile, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Add the flour mixture in two batches, mixing just until incorporated on a low speed. Add the carrots and pineapple, mixing until combined. Pour into the baking pan and bake for about 30-35 minutes, or until a toothpick comes out clean (maybe with a few crumbs). Cool on a wire rack completely before frosting.

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1 stick (1/2 cup) butter, room temperature
  • 4 cups confectioner’s sugar
  • 2 teaspoons vanilla extract

With the paddle attachment of a stand mixer, beat the cream cheese and butter on medium speed until smooth. On low speed, add the confectioner’s sugar and vanilla until incorporated. Turn the mixer to medium-high and mix until fluffy. Frost the top of the cake, then serve.

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