"the" carrot cake

                                                    

This is the most requested recipe I own.  Every time I bake this cake and take it to share, I am asked for this recipe.  Even if you don't like carrot cake, you should try it, you won't be sorry.  This is my father-in-law's birthday cake.  He doesn't even like cake.  He made the comment before he went to bed tonight that he'd most likely have it for breakfast in the morning. 

I don't put raisins in it, I'm not a a big raisin fan.  I do put pecans in it though, that's what the dark pieces are that you'll see in the next photo. 

*Just a tip, I use the Chicago Metallic shiny pans to bake with.  They are a light silver pan, not the dark non-stick pans.  If you use lighter colored pans, your cake will turn out lighter in color and in my opinion, more moist. 

                                                

Carrot Cake

                     

Whisk together:

3 C. (13.5 oz for those who weigh instead of measure) flour***explanation below

2 tsp. baking powder

2 tsp. cinnamon

2 1/4 C. sugar

1 tsp. baking soda

3/4 C. chopped nuts (I use pecans)

pinch of nutmeg

                                          

In another bowl, mix together:

1 C. salad oil

2 tsp. vanilla

3 eggs

2 C. grated carrots

1 1/2 C. crushed pineapple with juice

                                                   

Pour wet ingredients into whisked flour mixture and blend until equally moist.  Pour into round pans and bake at 325 degrees for approx. 1 hour.  (If you take your cakes out of the oven when there are still moist crumbs on a toothpick, that is perfect.  I never wait until the toothpick comes out clean because by then, the cakes will be too dry.  And this applies to any cake I make.)

Remove cakes from oven and let cool on wire rack for 10 minutes before inverting cake onto wire rack to cool completely. 

Once cakes have completely cooled, frost with cream cheese frosting and serve.

                                                      

Cream Cheese Frosting   

Cream together:

1 stick softened butter and

1 8oz. package cream cheese

then add 1 lb.  (16 oz.) powdered sugar and

1 tsp vanilla

and beat until smooth.

***Edit***  I have been getting some questions about measuring versus weighing flour, so I thought I'd put in this little excerpt from one of the emails I sent out to help.

Truth be told, I weigh my flour because I'm lazy.  It's much easier to dump a load of flour onto my scale than to put it by spoonfuls into a measuring cup.  Also, if you think about it, if you measure your flour, sometimes you may pack it in more than other times and wonder why your cake didn't rise as well, or the texture was off, or the flavor just wasn't there, or it sinks in the middle.  I get consistently good cakes and baked goods when I weigh my flour instead of measuring it.  One resource I highly recommend is the King Arthur Baker's Companion, not only does it have great recipes, it has great baking tips.  Also, I only buy their flour, it really does make a difference!  If you read a little on their site about the protein content of flour and how if that percentage is too high that will affect baked goods, you'll understand why.  Hope that helps!         

Comments

[rachel]

can i just say...YUM.
that 1st photo made my mouth water.
:D

thanks for sharing your 'prized' recipe.

happy birthday to your father-inlaw.
hope he enjoys his breakfast.
*wink wink*

[Sarah]

Mmmmmm. That looks so yummy!

[linda]

oh this cake looks like it is to die for!!! Must try it, I haven't made carrot cake for years but this is the one to make me bake another one!!!

[tami]

Oh my!! We're having people over for dinner on Friday, so maybe I'll add this to the menu. Already have the Chicago pans and I hate raisins - we're twins!! Forgive me, I think all that sugar sent me back to a 5th grade moment!!

[Amy @ parkcitygirl]

That looks yummy! I might try it in muffin tins - that gets my girls excited. Thanks for sharing :)

[jessica]

This looks dangerous! I'm thinking it will be a very good Labor Day dessert! Thanks so much for sharing your recipe!

[Suzanne]

That looks very yummy! I think I will have to try this. Thanks for sharing the recipe! Why do you weigh your flour instead of measure?? Does it make a difference?
Suzanne

[Renee]

This is my favorite recipe for carrot cake. I am moving and my cookbooks are packed up. I have sold this cake on more than one occassion and just recently was requested to make it. Off to the store to buy some carrots!

[Renee]

This is my favorite recipe for carrot cake. I am moving and my cookbooks are packed up. I have sold this cake on more than one occassion and just recently was requested to make it. Off to the store to buy some carrots!

[Nanette]

Carrot cake is my daughter's favorite. I'll have to try it. It looks so special sitting there on your blog. The way you frosted it reminds me of how my mom's cakes looked when I was a kid. It is a cute cake!

[jacoline (lien)]

yammmmmm, I love carrot cake. My dad is coming over from Holland I like to make this cake for him, Thanks

[Thimbleanna]

Oh Yum!!! Thank you so much -- I LOVE carrot cake! Nos. Do you have a good lemon layer cake LOL???

[Anna M.]

Your cake looks divine! It's making me drool! Can't wait to try the recipe...also thanks for the bit about weighing flour...I'll have to try that. Thanks again! =)

[Judy]

I love carrot cake and I printed the recipe so I could try yours. I've never weighed my flour but you've got me sold on it. I'm getting out my scale next time I bake!!

[jacquie]

i came back for the recipe...thanks!

[PZR]

That has got to be the most perfectly frosted cake I've ever seen. I'm in awe!

[Yvonne]

That cake looks so yummy, I will try it out this week, being English I usually weigh ingredients. Yvonne

[Teresa]

Just found your blog. I love carrot cake. This recipe sounds scrumptious.
Teresa