Carrot Cake with Cream Cheese Frosting

This carrot cake recipe is a keeper. I baked it for Malcolm’s birthday, because carrot cake is his favorite. Three cheers for him! For he’s a jolly good fellow, for he’s a jolly good fellow, for he’s a jolly good fellow, which nobody can deny.

Carrot Cake
Adapted from Epicurious

Ingredients:

• 2/3 cup flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 2 eggs
• 1 cup chopped walnuts
• 1 cup finely grated carrots
• 1/2 cup chopped, drained pineapple

Cream Cheese Frosting

Ingredients:

• One 8-ounce package cream cheese
• 6 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 3/4 cups confectioners’ sugar

Method:

For the Cake:

Preheat the oven to 350°F.  Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan.  Coat the pan with flour. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour. Fold in the walnuts, pineapple, and grated carrot.  Transfer the batter to the prepared pan and bake for 50 minutes, or until a toothpick comes out clean. Cool completely before frosting.

For the frosting:

Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat all igredients together on medium speed until well combined and fluffy, about 10 minutes. Spread the frosting on the top of the cake.

Tagged as: dessert, vegetarian

About the Author: Jillian Bedell

Jillian grew up in Connecticut, went to university in Boston, college in New Haven, did some post-grad soul searching in New York, exiled herself to Mexico, married her longtime sweetheart, and lived in a house on the ocean. She suspected Maine might be the perfect place to raise a family, so she came back home to New England two years ago. Now a mom to Violet Maeve and living in Rockland, where she hopes to settle for a good, long while, Jillian reads, writes, walks, and practices Nia, when not watching Malcolm photograph sandwiches.