Whenever I make this Carrot Cake I’m reminded of that darling book, “eat cake” by Jeanne Ray. I just re-read it the other day. I laughed and even shed a little tear while turning it’s pages. I promise it has absolutely nothing to do with the fact that main characters name is Ruth!! This book will give you a whole new love for the art of cake baking!
(This Carrot Cake recipe isn’t the one from the book. I’ve tried a few of the “eat cake” recipes and they’re super yummy! Might be an idea for some future blog…)
Let butter, eggs, cream cheese reach room temperature (set out in the morning)
Preheat oven to 350 degrees. Place oven rack in the center of the oven. Butter two 9×2 inch round cake pans, line the bottoms with a circle of parchment, then butter again.
1 cup pecans or walnuts, toasted (8 min, in skillet, medium high on stove) and coarsely chopped
2 1/2 C finely shredded carrots
In a small sauce pan over med-low heat boil till soft and liquid evaporates: (optional)
1 C raisins
1/2 C water
In a separate bowl combine and set aside:
2 C all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
In a mixing bowl combine and beat:
4 large eggs- beat 1 minute till frothy
1 1/2 C white sugar- add gradually to the eggs and beat until the batter is thick and light colored (4 min)
1 C canola or safflower oil- add in a steady stream
2 tsp vanilla
Add the flour mixture 1/2 C at a time to the wet, mix until moist
Hand stir in the carrots, raisins, and nuts. Evenly divide the batter between the two prepared pans. Bake 350 degrees 25-30 minutes or until a toothpick comes out clean. Cool on wire rack for 10 minutes, turn them out, cool completely before frosting.
Butter pans and cut out parchment papers for the bottoms
Place in pan and butter
Mix dry ingredients
Whip eggs till frothy- 1 min
Add sugar and beat 4 min till thick and light colored
Add oil in a steady stream, then add dry 1/2 C at a time
Hand stir in carrots, raisins, nuts
Always double check your recipe!! (I forgot the cinnamon)
Pour half of batter in each pan
Peel back parchment paper, let cool before frosting
Cream Cheese Frosting
1/2 C butter- room temperature
8 oz cream cheese- room temperature
3 1/2 cups powder sugar, sifted
1 tsp vanilla
Finely grated lemon zest of one lemon
Cream the butter and cream cheese till smooth, add powder sugar, vanilla, lemon zest. Place one cake layer top side down on serving dish, spread with 1/3 the frosting. Place the other cake on top, face side down, frost the top and sides of cake.
Cream the butter and cream cheese, add sifted powdered sugar
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!