My Cousin Janie’s Moist And Delicious Carrot Cake With Cream Cheese Frosting

You Can Learn To Make This Yummy Carrot Cake With Cream Cheese Frosting – Even If You Think You Can’t Bake!

I adapted this recipe from a recipe for carrot cake that I got from my wonderful cousin Janie Hindes Miller.  I have so many wonderful childhood memories associated with Janie; she was my closest childhood friend.   Janie is a wonderful cook and baker, but much more than that, Janie is a wonderful person.  For as long as I can remember, Janie has been making this carrot cake for ropa ciclismo barata yearly family  gatherings, and everyone goes crazy for it.   For me it was love at first bite when I tasted it, probably back when Janie and I were about 16 or 17 years old.  This carrot cake is a breeze to make, especially if you bake it in a 9 x 13 inch baking pan.  This is a wonderful recipe for a novice  baker.

for the cake:

  • 1 pound peeled and grated carrots (use organic if possible)
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  • 2 cups granulated sugar (I have now reduced the sugar to 1 3/4 cups- you will not detect the difference)
  • 1 teaspoon pure vanilla extract
  • 4 extra large eggs, at room temperature
  • 1 1/2 cups light olive oil, canola or corn oil (or reduce to 1 1/4 cups- I like the cake more with this reduced amount- June 1, 2010)
  • 2 cups unbleached flour (I prefer to use King Arthur organic unbleached flour, and you do not sift it for this recipe!)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon kosher salt

for the icing:

  • 8 ounces Philadelphia brand cream cheese at room temperature
  • 1/2 cup (1 stick) unsalted butter or margarine at room temperature (best-using unsalted butter- June 1, 2010)
  • pinch of kosher salt (only if you are using unsalted butter or margarine)
  • 1 pound of confectioners sugar, sifted to get any lumps out
  • 1  teaspoon pure vanilla extract
  • 3 ounces chopped- not too finely – pecans or walnuts- or mixture of the 2 (optional)(June 1,2010)- nuts make the cream cheese frosting better
  • 1- 8 oz. can of drained crushed pineapple in natural juice (optional)- but I prefer icing now without pineapple and only with the nuts!- June 1/10)

***updated icing (March 2016)- oh my gosh this is amazing and I like it better than my original above)

  • 1 stick salted butter (room temperature)
  • 1 8oz. package Philadelphia (full fat) cream cheese (room temperature)
  • about 2 1/2 – 3 cups confectioners sugar (I didn’t sift as it seemed very fresh and lump free.)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 tablespoons heavy cream

for the cake:

Preheat oven to 350 degrees.   Spray or grease sides and bottom of  a 9 x 13 inch nonstick baking pan; set aside.  In a large mixing bowl, measure flour, baking powder, baking soda, cinnamon, and salt; set aside.  Wash, peel, and grate carrots using a hand grater or a food processor fitted with the grater attachment- I use the food processor- it takes no time at all!); set aside.

In a large mixing bowl, by hand using a whisk, mix eggs, sugar, oil, and vanilla, just until completely blended.  Then add dry ingredients to the wet batter, and mix just until blended.  Add carrots and fold them in with a rubber spatula.  Pour levn? cyklodresy batter into prepared baking pan.  Bake for 30-35 minutes on a rack in center of oven until a toothpick inserted in the middle of the cake comes out clean.  Cool on wire rack, or refrigerate covered with plastic wrap until you are ready to frost it.

for the icing: (wait till cake is completely cool before you ice it)

Using an electric mixer fitted with the paddle attachment, cream the cream cheese with the butter just until mixture is smooth.  Sift confectioners sugar right in the bowl,  add pinch of salt, and blend on low speed just until blended.  Add vanilla and blend.  Use rubber spatula to mix in nuts by hand if you are using them.  If you are adding the crushed pineapple, be sure to squeeze as much moisture as possible out of the pineapple and then blend it in with a rubber spatula because you don’t want to add any extra liquid to the frosting.  Spread frosting on cooled cake.  Cover with plastic wrap and refrigerate until you serve.

Note #1:  You can bake this in  a 9 x 13 inch pan or 2- 8 or 9 inch round pans to make a layer cake.

Note #2:  You can buy Diamond brand prechopped walnuts that come in a bag and can be found on the baking aisle in the supermarket.

Note #3:  Do not squeeze moisture out of carrots (I have never done that!)

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