Wow...200 posts. Where has the time gone? I'm incredibly proud of my little blog here and am so appreciative of all the readers who visit me!
For my Father-in-laws birthday dinner tomorrow, I decided to make him a cake. One of my friends whose blog I visit made this recently in the form of cupcakes and I wanted to make them, however, my cupcake pan is missing in action. A 2 layer carrot cake with cream cheese frosting fit the bill for a birthday cake, so I made it that way instead.
I am still working on my cake frosting and decorating techniques, but overall I think it turned out pretty good.
By the way, my in-laws are Polish and Tata = Dad in Polish. :)
Carrot Cake with Cream Cheese Frosting
From Lovestoeat Weblog, originally from Smitten Kitchen
- 2 c. all purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. ground ginger
- 2 c. sugar
- 1 1/4 c. canola oil
- 4 large eggs
- 3 c. grated peeled carrots
- 1 c. coarsely chopped walnuts
- Preheat oven to 350
- Line 24 cupcake molds with papers, or butter & flour them.
- Whisk flour, baking soda, salt, cinnamon, nutmeg & ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture & stir until blended. Stir in carrots, walnuts. Divide batter among cupcake molds, filling 3/4 of each.
- Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
- To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter & flour paper; tap out excess flour. Divide the batter between the prepared pans & bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
- Two (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1 tbs. vanilla extract
- In a stand mixer beat all the ingredients on medium until fluffy.
- Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly or pipe on to cakes.
- To assemble a carrot layer cake, frost the top of one cake, place the other cake on top.
- Frost the sides & top, swirling decoratively.
- Refrigerate the cake for 30 minutes to set up frosting.