Adventures of an unfussy foodie.

June 12, 2012

Best Ever Classic Carrot Cake


June is carrot cake month in honor of my mother-in-law, whose birthday falls at the end of the month. Carrot cake is her favorite, and I love making this recipe for her. But June is full of birthdays in our family: Yesterday was my best friend's birthday, tomorrow is the birthday of my sister-in-law, and my aunt and father-in-law were both born near the end of the month.

June also brings the birthday of my baby boy, Bryce! We celebrated on Friday, and I couldn't think of a better way to introduce him to cake than by way of this carrot cake. I mean, there are veggies in it so it's healthy for babies, right? Yes? No? Okay, fine.

He loved it, as you might imagine. Stuffed his little face.





You know what he didn't like? Party hats. I put one on him in the morning with the intention of snapping a picture for Instagram and it sparked an instant conniption fit lasting nigh unto an hour. Later in the afternoon, I tried again, thinking that he had just been too grumpy in the morning. But NO. He hates party hats! And it's not just wearing them he hates. He hates their very presence. I tried putting it on my head and he screamed all the louder. Then I set them on the table -- no dice. He would not be appeased until they were completely out of sight.
Happy? Birthday

I did not see that one coming. I'm still a little mystified by it, actually...



Where was I?

Oh yes. Carrot Cake.

In this case, I wanted to make him a little smash cake, and have enough left over to make a layer cake for the hubby and me. So I baked it in a sheet pan and cut it into pieces.

Little teddy bear smash cake for the babe.

I did his smash cake by using cookie cutters to cut the cake into the shape of a bear, then layered it like a normal cake. I then cut the remaining cake into 4 large rectangles, and then layered them into the perfect size layer cake for two. (Just me and hubby, since the baby had his own.)

Layer cake for us!


Ready for the recipe? Here you go, friend!

Best Ever Classic Carrot Cake
PRINTABLE RECIPE

Ingredients:
2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1 1/2 c. oil
4 eggs, beaten
3 c. peeled, finely grated carrot

Directions:
Mix together flour, sugar, baking soda, spices, and salt. Add remaining ingredients and beat on medium speed for 1 minute. Spread in greased baking pan of your choice (1, 9x13" pan; 2, 8" round or square pans, or 1 sheet pan). Bake at 350ยบ for 30-35 minutes for 9x13" pan or 8" pans, 20-25 minutes for a sheet pan, or until a toothpick inserted in the center comes out clean. Cool completely, then frost with Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting
adapted from Not So Humble Pie

Ingredients:
16 oz. cream cheese (2 pkgs.)
1 1/2 c. powdered sugar
2 tsp. vanilla (I used vanilla bean paste, and it might have been closer to 1 Tbsp.)
1 c. cream, well chilled

Directions:
Mix together the cream cheese, powdered sugar, and vanilla until well combined and fluffy. In a separate bowl, whip cream to stiff peaks. Gently fold cream into cream cheese mixture until well combined.





1 comment:

  1. If i wanted to make a 4 layer carrot cake, would this recipe be okay just doubled?

    ReplyDelete

Will work for food... I mean comments

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