Author Notes
I was looking for something to do with the carrots, the pounds of carrots, from my farm share and decided the best use of them would be in a cake. I had a new bundt cake pan, why not use that. So off to the internet I went and found a few recipes I liked. I have a tendency to play with recipes even before I try them, it feels like I am putting my own stamp on something. —jordan.scovel
Ingredients
- Carrot Cake
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1 cup
butter, softened
-
1 cup
granulated sugar
-
1 cup
packed light brown sugar
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4
eggs
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zest from one medium sized lemon
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juice from that same lemon
-
1 teaspoon
vanilla extract, more if you feel daring
-
3 cups
organic all-purpose flour
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2 teaspoons
baking powder
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1 teaspoon
baking soda
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1 teaspoon
cinnamon
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1/4 teaspoon
ground cloves
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1/4 teaspoon
nutmeg (1/2 if you really like the flavor)
-
1/4 teaspoon
ginger
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2 cups
grated carrots (I used both red and yellow carrots - could have added another 1/2 cup)
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1 cup
chopped walnuts
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2 tablespoons
olive oil
- Cream Cheese Glaze
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4 ounces
cream cheese, softened
-
3 tablespoons
powdered organic goats milk
-
6 tablespoons
water
-
2 cups
powdered sugar
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1/2 teaspoon
cream of tartar
-
1 teaspoon
vanilla extract
Directions
- Carrot Cake
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Preheat your oven to 325 degrees F.
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Cream together the sugar and softened butter (leave the butter on the counter the morning you plan to make this) in a large bowl.
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Add eggs one at a time, be sure to beat well after each egg.
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Add lemon zest and juice, and oil, mix well.
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In another bowl, combine all dry ingredients, gradually incorporate into other bowl.
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Fold in carrots and nuts.
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Grease your bundt pan, pour mixture into pan.
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Bake for 50 - 60 minutes or until toothpick comes out clear. I think I baked for 75 minutes, minimum.
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Cool for 10 minutes, remove from pan, frosting should be poured on while cake is still warm.
- Cream Cheese Glaze
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In a mixing bowl, beat cream cheese, powdered milk, water, powdered sugar, cream of tartar and vanilla extract together until smooth and quite thick.
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This makes A LOT of frosting, you may want to pour half on and reassess. Pour frosting over warm cake and watch it drip down the sides. YUM.
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Let cool to room temperature and serve with a big glass of cold milk.
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