Monday, October 21, 2013

If You "carrot" all...

Well here I am, finally getting around to a post about baking. I would apologize but it would be very insincere, so there for I won't. Sorry...for not being sorry. Camp has slowly but surely consumed basically every ounce of free time I have and I don't exactly have an oven in my dorm so it makes this whole baking blog thing a bit difficult. I did, however, spend the afternoon baking today so I should be stocked with recipes for a while now.


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
*With an electric mixer, mix together the butter and cream cheese until completely smooth
*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. 


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