Carrot Cake

6 May

The birthday madness continues. Three out of the five people in my family have birthdays in April. The coolest part is they are spread out perfectly. I am the 3rd, my mom is the 15th and my dad is on the 30th. So basically they all fall on the same day, it’s great.

My dad has a love obsession with carrot cake. (Not sure why, but okay). So naturally, my first thought was to branch out and make my first carrot cake and while I was at it, why not make my first layer cake too. So I did.

Overall, it was a success and I’m really happy with how it turned out. I got the recipe out of my Martha Stewart cookbook (you can’t go wrong with Martha). I am so thankful and blessed to have a man like my dad in my life. He has always put my mom, my sisters and me first. I don’t remember him ever missing one of my basketball games and anytime I ask him for help or to talk, he drops everything he is doing to be there for me. He has shown me such a great example of what a husband and father should be. I will be satisfied if I get a husband half as wonderful as him.  Love you daddy!

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INGREDIENTS FOR CAKE:

1 1/2 cup (3 sticks) unsalted butter, softened, plus more for pans

2 1/2 cups flour, plus more for pans

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp salt

1/2 tsp ground ginger

1/4 tsp nutmeg

1 cup brown sugar

1/2 cup white sugar

3 large eggs

2 tsp vanilla

1/2 cup water

1 pound carrots (5-6 large carrots) shredded with a grader or in a food processor (about 2 3/4 cup)

2 cups pecans: 1 cup finely chopped for batter, 1 cup coarsely chopped for decorating cake

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INGREDIENTS FOR CREAM CHEESE FROSTING:

16 oz cream cheese, softened

2 tsp vanilla

1 cup (2 sticks) butter, softened

1 1/2 to 2 pounds confectioners sugar

DIRECTIONS FOR FROSTING:

1) With an electric mixer on medium speed, beat cream cheese and vanilla until creamy. Gradually add the butter, beating until incorporated after each addition before adding more.

2) Reduce speed to low. Gradually add confectioners sugar and beat until fluffy and smooth.

Makes about 4 1/2 cups

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DIRECTIONS:

1) Preheat your oven to 350 degrees. Butter three 9-inch round cake pans. (It says to use parchment paper and then butter and flour the parchment but I didn’t use it). Then flour the pans, tap out excess.

2) Wish together flour, baking powder, baking soda, cinnamon, salt, ginger and nutmeg in a medium bowl.

3) With an electric mixer on medium speed, cream butter and both sugars until fluffy. Add eggs, one at a time, and beat. Beat for 3 more minutes. Then add in the vanilla, water and carrots, beat for 2 minutes until combined. Reduce speed to low and add flour mixture, then finely chopped pecans, beating until just combined.

4) Divide the batter evenly into the prepared pans. Bake until the tops are golden brown. I baked mine for 20 minutes but Martha said 30. So make sure you keep an eye on them, they cook pretty quickly.

5) Let cool in pans on a wire rack for at least 15 minutes. Run a knife around the edges of cakes to loosen and turn out onto rack. Allow to cool completely.

6) OPTION: using a serrated knife, trim tops of two cakes to make level. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over the cake. top with the second trimmed cake, cut side down. Spread another cup of frosting over the cake. Top with remaining cake. Spread the rest of the frosting over the top and sides. (I didn’t use all the frosting, I had a lot left over).

7) Gently press coarsely chopped pecans onto the sides of the cake. Refrigerate (covered) 1 hour to set the frosting.

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Happy Birthday Daddy

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xoxo. Lindsi.

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2 Responses to “Carrot Cake”

  1. fionaward May 6, 2013 at 6:19 pm #

    I love carrot cake, so the more layers the better! That looks really wonderful, and it looks like your dad enjoyed it 🙂

  2. Amanda @ Once Upon a Recipe May 7, 2013 at 4:38 am #

    Looks like it turned out great, especially for your first layer cake. Lovely job!

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