Saturday, January 30, 2010

Yummy Sunday

My favorite cake recipe is....Carrot's delicious, nutritious and easy to bake. My second year high school daughter is already an expert with this yummy cake. I taught her how to bake way back in her elementary years. This is my first Yummy Sunday entry and I included the how to on baking one delicious carrot cake. WELCOME and start baking.

3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained

8 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoon lemon juice

Peel your carrots, and roughly chop 2 of them.

Step 1:Chopped carrots:
Step 2:Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.
Step 3:And shred/grate the un-chopped carrots:
Step 4:Drain the carrots that were simmering, and throw in a food processor or blender, and puree them.
Step 5:Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake.
Step 6:Add the oil, eggs and vanilla.
Step 7:Beat them well with your mixer.
Step 8:Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
Step 9:Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease them up too.
Step 10:Add your cake mixture to your cake tins:
Step 11:Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the carrot cake.

Cool them on a rack for ten minutes:Step 12:After 10 minutes, flip your carrot cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.
Step 13:Awesome. Now, let's make some frosting for the carrot cake.

Put your softened butter and cream cheeseinto a large mixing bowl, and mix well.
Slowly add your confectioners sugar, while mixing.
Step 14:Mixing:
Step 15:Don't do like I did, and start mixing too fast and sugar flew everywhere:

Add your vanilla, and lemon juice. Mix, and you've got icing.

Step 16:Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing. Add decors, whatever toppings you can, just like what I have featured here.


  1. oh sure this is nutritious cake! looks very yummy!

  2. wow, looks yummy....for sure everyone enjoy every slice of it

  3. Perfectly Blended
    Yummy Cake! How I wish I can dip my fingers in the icing. :D

  4. ohhh! this is my favourite of all the cake.i love the carrot cake of LEONA' is very yummy. few months back i baked carrot cake but i didnt like it, recipe from my sister. i will really try your recipe. i will copy your recipe in my word document.
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    have a nice sunday!