One of The Many Favorite Recipes!

While I was baking, I was writing this recipe in my head. I was writing like someone who might no be able to afford all the little bowls and the Kitchenaid mixer that I use. I want you -who is reading this that if you don’t have the Kitchenaid mixer of you only have one bowl to make the recipe that is okay. I’ve made plenty of recipes without a Kitchenaid mixer, without a hand mixer, sometimes without certain ingredients, and thank goodness for google and people who have tried different ways to bake a cake without using eggs and oil. If you didn’t know, you could use mayonnaise to bake with. It sounds weird, yes but it works.

This blog is about my mom really; of course, I am going to talk about the baking of a Carrot Cake and the recipe I have used for years and the little things I do differently than other ways of baking this cake but I baked this cake recently because of my mom. My mom loves Carrot Cake. About 5 years ago for my sweethearts birthday party that (this is another blog coming soon). I baked a carrot cake for him, and my mom loved it. Since then, when we talk about the cake, she says she loves this type of cake that I bake. I love baking cookies, cake, cupcakes, Christmas cookies, new recipes. But this cake is a favorite of my sweethearts and my mom. It was recently my mom’s birthday, and I knew that she’d enjoy having this cake for her birthday. I made it with all the extra things that she loves, coconut, raisins, walnuts, pineapple, and applesauce. The day I was heading up to see her, I called and asked her where she’d like to get her cake. She had no idea until I brought it into the house and surprised her with it. Since that day, she’s had the cake for breakfast. It has dairy, protein, veggies, carbs… completely healthy. (haha) Once the cake was finished I put MA on the cake with left over walnuts for well of course, my Ma.

Ignore the coffee maker- two eggs were already in the bowl.

Like I mentioned before I didn’t have all of the expensive tools to bake before. What I could find to bake with was what I used. So if you don’t have the KitchenAid mixer, that’s okay. Using a fork or a whisk or even a spoon is useful. Just follow along with this recipe wherever it says optional it is. I haven’t baked this cake in the form of being gluten-free.

The first steps I always do before starting the recipe is getting all of the ingredients out so I can have them nearby, and once done with them, I put them away. Less cleaning up to do!

Egg, sugar, brown sugar and vanilla

Carrot Cake with Cream Cheese Frosting

Cake

Dry Ingredients in the Bowl/Mixer:

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 ½ tsp ground cinnamon

½ tsp ground ginger (optional)

¼ tsp ground nutmeg (optional)

½ tsp salt

Whisk these together. If you don’t have an additional bowl, you can add these in after your wet ingredients are mixed. Just add the dry in one at a time to get them all incorporated.

Preheat your oven to 350 degrees

Wet Ingredients in the Bowl/Mixer:

¾ cups vegetable/canola oil

4 LG eggs

1 ½ cups brown sugar

½ cup granulated brown sugar

Mix these until fully incorporated, once done.

Add:

½ cup of applesauce (optional)

½ cup of crushed pineapple; drained (optional)

½ cup of shredded coconut (optional)

½ cup of raisins (optional)

½ cup of crushed walnuts (optional)

3 ½ cups of shredded carrots (about 4 large carrots, washed, and peeled)

1 tsp vanilla extract

Add the DRY mix to the wet mixture and make sure you FULLY mix it. There should not be any clumps, and the batter will be runnier than brownie batter consistency.

*Note* If you add any of the optional ingredients you will most likely need a bigger pan for baking the cake. I used a 9×13 pan.

Once your batter is mixed, you will want to pour it into the pan, making sure you don’t overfill it.

Place your pan into the oven and allow it to bake for 35-40 mins. Every oven cooks differently. I checked the cake at 30 mins and then let it to continue cooking it for another 10 mins. Always check with toothpicks all around the cake, sides, middle. Make sure your cake is fully cooked. Carrots, pineapples, applesauce have a lot of moisture it’s really difficult to dry this type of cake out. Make sure you check the cake if you didn’t add in the applesauce or crushed pineapples.

Everything for the cake mixed in the bowl

Cream Cheese Frosting

Have your cream cheese sitting out on the counter so it is soft and easier to mix. You can add butter if you want cream cheese buttercream frosting, but I do not because I don’t think it’s needed. You’ll want an electric hand mixer to get the right consistency. I have never made it without an electric hand mixer but I am sure it is possible.

Frosting Ingriednets

8 oz cream cheese package

1-2 cups of powdered sugar

Spash or two of Half & Half

1 tsp vanilla extract

Put the cream cheese and vanilla extract in the bowl and whisk it for a few minutes on medium speed until it looks creamy, then take 1 cup of powdered sugar, I used a sifter to help get clumps out, if you don’t have that it’s okay you can whisk them out, or dump it in the bowl mix on low so that you don’t get it all over your kitchen, first and then speed it up. Once that has been mixing until there are no clumps- taste it for the sweetness. I added 1.5 cups of powdered sugar so it still tasted like cream cheese, if it was too thick I would add a little milk or half & half. Use a spatula or something to scrape the sides of the bowl so you can keep it all incorporated.

Frosting ingredients and the start of sifting

Once the frosting is done you can add it to your cake (as long as the cake is completely cooled- if you add it too soon the frosting will melt. I have done this a time or two, I get too excited.

I hope you enjoyed this recipe, I sure did when I made it, and taking my own pictures. They aren’t professional pictures because I am not professional baker but this is my recipe I use for each Carrot Cake and Cream Cheese Frosting.

MA in walnut form and sprinkled shredded coconut on top. 🙂

These are the items I use to bake this cake and many more recipes! 

Kitchenaid Mixer Classic – It’s affordable and works with all attachments.

Kitchenaid Mixer Flex Edge Beater – most Kitchenaid mixers come with a beater, but I prefer this one cause it will scrape the bowl while mixing.

Kitchenaid Mixer Whisk – if you don’t have one for your mixer

Measuring Cups and Spoons– I got these because I loved the colors. Red, White and Blue

Electric Hand Mixer– This is the exact one I have, but in black.

Hand Mixer– Not electric, I did use this in my beginning stages of baking

Glass baking pans– I love glass pans, probably cause I know they get clean because you can see it through glass-haha

The first cut into the cake, the day before my Ma’s birthday

Comment below your favorite baking recipes! I’m open to trying new recipes!

2 thoughts on “One of The Many Favorite Recipes!

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