Pipe Dream #76: To Be Uncommon(ly Good) – Best Carrot Cake Ever

I like carrot cake as a rule, but this carrot cake is exceptional. Whether it is baked into loaf pans or in cake pans, it always turns out delectably moist and bursting with flavor.  Plus, don’t you feel like carrot cakes are practically healthy? I mean, it is cake, but look at all that grated orange! It’s like a big Vitamin E, 10-calorie mountain in the middle of a vast, brown wasteland of everything that is bad for you. Carrots are the saving grace of carrot cake.

Moist cakes are the best cakes. I practically don’t even like angel food cake because it is too fluffily dry. Plus, I once had a bad experience using angel food cake mix to make muffins. Let the record show that pumpkin spice muffins should not taste lemon-fermented.

I whipped together some cream cheese frosting to further offset the healthy carrots. Ahem. Super simple. Beat together 8 ounces of cream cheese and 8 tablespoons of butter, then add in four cups of powdered sugar and a splash of vanilla. If you want stiffer frosting, just add more powdered sugar. Bam.

And! I added star anise for décor. Pretty, eh? We didn’t actually eat that part, and I felt that there are a bunch of cooler things I could do with it in the future. So expect some anise coming up sometime. We picked of the stars, but the frosting around them had been licorice-infused. An interesting addition.

It’s winter. It’s ok to eat cream cheese frosting. Plus, the carrots.

Tally-ho!

L

Best Carrot Cake Ever

Adapted from Allrecipes.com

6 cups grated carrots
1 cup brown sugar
1 cup raisins (optional–I didn’t do it)
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts (optional)

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.

Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

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4 Responses to “Pipe Dream #76: To Be Uncommon(ly Good) – Best Carrot Cake Ever”


  1. 1 Sharon Hedstrom December 14, 2011 at 10:55 am

    This looks fabulous! I think I could eat it single-handedly.

  2. 2 all recipes November 24, 2015 at 1:51 am

    If some one desires expert view concerning blogging afterward i recommend him/her to pay
    a quick visit this weblog, Keep up the good work.


  1. 1 Favorite Shots: England Bakes « piping dreams Trackback on January 20, 2012 at 8:20 am
  2. 2 Pipe Dream #331: To Trickle Down Truth – Carrot Cake Banana Muffins with Fluffy Cream Cheese Frosting | piping dreams Trackback on June 22, 2015 at 9:00 am

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