My last experience with carrot cake was terrible. It was for a wedding cake I made last summer. Long story short, the recipe was so heavy my cakes fell in the middle and were just a mess to work with. But I got her done.
So needless to say, I was a tad weary to try carrot cake again. But I left it in the hands of google to tell me which was a good recipe and I'd say it turned out pretty great.
I'm not normally a big Wilton recipe fan, but this one didn't start off with saying "buy a cake mix..." so I thought it would be safe to test out.
And what carrot cake is complete without cream cheese icing?
And now, for your baking pleasure, here's the recipe:
Wilton Carrot Cake:
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 4 eggs
- 1 cup vegetable oil
- 4 cups (2-ish big ones) carrots (shredded)
- 2/3 cup nuts chopped
*Preheat oven to 350°F.
*Combine flour, sugar, cinnamon and baking soda.
*In large bowl, beat eggs with electric mixer until foamy; add oil and mix well.
*Add flour mixture to egg mixture; mix well.
*Fold in carrots and nuts.
*Scoop into lined cupcake tin and bake for 18-20 minutes
Isn't it just the cutest little guy ever?
And here's the frosting recipe:
Cream Cheese Icing:
- 1/2 cup butter
- 8 oz cream cheese
- 2-3 cups icing sugar
- 1 tsp vanilla extract
*Add the vanilla extract
*Slowly add the icing sugar until it's as sweet as you want it to be (I used 2 cups)
*Spread or pipe the icing onto your cake or cupcakes.
My darling friend Robyn turned 18 a few weeks ago and since carrot cake is her favorite, that's what she got! Happy Birthday, Robyn!
Well I hope autumn has been as good to you as it has to me.
May you continue to wear pretty scarves, throw leaves at your friends, and sip tea by a fireplace.