Tuesday, March 23, 2010

Bunny Love - Carrot Cake

Welcome back to my sweet-tooth cafe!

Spring is here, and so are the fruits and veggies of the season! Therefore I've decided to make a cake.....more specifically A CARROT CAKE! YUMMM!

This used to be my mom's most favorite cake. It was like her kryptonite, I remember walking into this store in Manhattan with my mom and sister once, there over on the counter.... she saw her favorite little square cake sitting all wrapped up in plastic and ready to eat. She promptly purchased that and I think some double mint gum. When we stepped outside she gave me and my sister a piece of the sweet carroty goodness......It's been my favorite ever since.

I had been craving this yummy treat for the longest .......here it is, my version....enjoy!

What you need............
  • 3 extra large eggs
  • 3/4 cup melted butter
  • 2/4 cups olive oil
  • 1 cups white sugar
  • 3/4 cups brown sugar
  • 2 teaspoons vanilla extract
  • 3 1/2 Cups Soft a Silk or Swan’s Down Cake Flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 Cups Raw Shredded Carrot
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/4 cup crushed pineapples (drained)
  • 1/2 cup butter, softened
  • 3/4 package or 6 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 small peach - cut into slices
  • 1 small plum - cut into slices
Cook it up!

Preheat oven to 350 degrees F. Grease and lightly flour whatever size pan you are using.

In a large container, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in walnuts. Pour into pan.Bake in the oven for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Make your frosting (or buy some...but. I enjoyed making mine today!)

In a medium container, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cake once it is completely cool.

*If you tend to burn the edges like I do..Just trim the cake.
*decorate with your plum and peach slices!

ENJOY!! I know I will!


  1. I have a great recipe for a carrot cake too! Everyone loves it. I used to make it for my father-in-law, but he didn't like cream cheese, so I left the frosting off for him.

    I usually make this on Easter! Yummy!

  2. Mmmmm......I LOVE Carrot Cake!

    That's what I ate at my last business meeting!

    Found you on CafeMom

  3. Jeanne, I'd love to try your recipe. I think I'll make this one again...with a twist!


Related Posts with Thumbnails