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Eat Cake Carrot Cake!

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! 
Carrot Cake

 

(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…)

Carrot Cake

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.

Prep:
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.

Carrot Cake
Butter pans and cut out parchment papers for the bottoms
Carrot Cake
Place in pan and butter
Carrot Cake
Mix dry ingredients
Carrot Cake
Whip eggs till frothy- 1 min
Carrot Cake
Add sugar and beat 4 min till thick and light colored
Carrot Cake
Add oil in a steady stream, then add dry 1/2 C at a time
Carrot Cake
Hand stir in carrots, raisins, nuts
Carrot Cake
Always double check your recipe!! (I forgot the cinnamon)
Carrot Cake
Pour half of batter in each pan
Carrot Cake
Peel back parchment paper, let cool before frosting
Carrot Cake
eat cake…

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.

Carrot Cake
Cream the butter and cream cheese, add sifted powdered sugar
Carrot Cake
finely grated lemon rind
Carrot Cake
Zest of one lemon
Carrot Cake
Add zest with vanilla
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Frost as directed
 We love this carrot cake!

Carrot Cake
My BFF, Carol and her folks visiting from Texas

Chef Ruthie

Owners at Cooking With Ruthie
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!
  1. […] (which I’ll share the recipe with you tomo, I think!)  The little carrot cake bites are My Carrot Cake with Lemon Cream Cheese Frosting recipe baked in a sheet cake pan, my sister brought the cookies AND we were sufficiently sugar […]

  2. Ruthie says:

    Yep… I've done it both ways! It turns out super yummy with or without the raisins and nuts.

    Ruthie

  3. Vi Secrest says:

    Hey Ruth,

    Does the recipe turn out okay if the raisins are also omitted? Not a fan of raisins in desserts.

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