Carrot Cake on Demand

It’s been a busy week – I started a new job and continued the process of moving into my new place – my first ‘own’ place. Don’t get me wrong – I rent, from my parents, of all people. I get a good break on the rent, it’s still a lot, but they’ve been extremely generous. In the rush of new responsibilities and moving, I’ve completely ignored my food makin’ and bloggin’ duties. Look – I didn’t even make my photos all stylin’ with the curved edges. I just don’t have time. I’m literally counting the minutes until I have to be in bed to be up at the crack of dawn to get ready for another day at the desk.

It’s been a big change and at times in my first week, I’ve felt completely drained of my soul. Yes, I am an office drone. I wake up early, I go to bed ridiculously early, and I have no life. It’s depressing – but I decided onThursday that I have to start maximizing those 4.5 sad hours I have between work and bed and make them worth it – this means getting back to my creative pursuits. I have boot stuffers and seat cushions to make now! And hopefully, I’ll be able to keep up on the baking.

The mothership requested carrot cake – so I’ve done them up in typical cupcake fashion with the classic cream cheese frosting. The recipe is c/o the Joy of Cooking, the only substitution I made was fresh ground pepper for all-spice.

Carrot Cake
c/o Joy of Cooking
(yields two 9″ rounds/8″ squares/13 by 9″ cake, 14-18 cupcakes)

Preheat oven to 350F.
Whisk together in a large bowl (or your mixer’s bowl):
1 1/3 cups flour
1 cup sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt

Stir in:
2/3 cup vegetable oil
3 large eggs
Mix until combined.

Mix in:
1 1/2 cups grated carrots
1 cup chopped walnuts
1 cup raisins
1/2 cup canned crushed pineapple, lightly drained.

Mix until combined, scrape down bowl. Pour batter into cake pans.
For cupcakes, bake 20-25 minutes, for cakes bake 30-35 minutes.
Cool and frost with Cream Cheese icing.

Beat in a medium bowl at low speed until just combined:
8oz cold cream cheese
5 tablespoons unsalted butter, softened
2 teaspoons vanilla

Add in thirds –
4 cups icing sugar, sifted

Add additional flavouring such as liqueur or citrus zest.

Mix until smooth.

Categories: carrot cake, cream cheese frosting


Communications specialist by day, baker/cook/triathlete/dog-owner by night. I blog about my adventures inside and outside my kitchen. Come take a look - no big whoop!


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One Comment on “Carrot Cake on Demand”

  1. August 8, 2009 at 6:45 am #


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