michi's cakery

Carrot Cake

Carrot Cake - with frosting

Carrot cake

I first tried a carrot cake from the supermarket. That carrot cake became my favorite supermarket cake for a while till I decided to try to make it myself! The result is was better than expected! I ended up with a really nice carrot cake. I didn’t know anyone that had baked carrot cake before so I searched the internet to find a good carrot cake and I found a delicious recipe at allrecipes .

Ingredients

(for cake)

  • All-purpose Flour | 3 cups
  • Mandarin oranges, drained | 11 ouce can
  • Sugar | 2 cups
  • Oil, vegetable | 1 1/4 cup
  • Baking Soda | 2 1/2 tsp
  • Eggs | 3
  • Ground cinnamon | 2 1/2 tsp
  • Vanilla extract | 2 tbsp
  • Salt | 1 tsp
  • Orange zest, granted | 1 tbsp
  • Ground nutmeg | 1 1/4 tsp
  • Carrots, shreeded | 2 cups

Directions

  1. Preheat oven to 350°F (175°C). Grease a 9x13x2-inch baking dish.
  2. Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

“A carrot cake without frosting is still moist but best tasting with frosting!”

Frosting

There is a funny story with the frosting of the cake. Since this is the first time trying to do a carrot cake I tried the frosting as well. It turned out very buttery and I thought “Ok maybe I am good at making cakes but not frostings”. I tried it a year later again to make the frosting and looked more at the amount of ingredients used and I figured out that I convert ouces for the amount of cream chesse wrong - which lead to having a very buttery frosting instead of a nice sweet frosting! No worries though this recipe is fixed and will help you make a nice frosting :)

Ingredients

(for frosting)

  • Butter, softened | 230 g
  • Vanilla extract | 1 tsp
  • Cream cheese | 450 g
  • Confectioners’ sugar | 220 g

Directions

  1. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
  2. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.
"If you have made a carrot cake I would be happy if you send me a picture and tell me how you think the making of it was!"