Wickedly Delicious Carrot Cake

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My first memory is about carrot cake. I was three, tottering around a family friend’s wedding in my smocked white dress and little shoes. Though I only recall a thimbleful of what happened that day, I specifically remember someone coming up to me and asking if I would like to try the carrot cake. I recall being puzzled. “Carrot cake?” I pondered. “Why would you put carrot in a cake? That’s weird.”

Well, I’ve come a long way since then and now count carrot cake as one of my favorite desserts. Who can resist its sweet siren call? Not I. If you’re as nutty about this concoction as I, here’s a carrot cake recipe with a twist or two that’s so tasty, it will sure to have you ‘rooting’ for seconds!

Wickedly Delicious Carrot Cake
From Recipe Source, adapted from the King Arthur Flour 200th Anniversary Cookbook

  • 1 cup vegetable oil
  • ½ cup walnut oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups Demerara sugar
  • 2 cups flour (white or whole wheat)
  • 1/16 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoons salt
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 2 ½ cups shredded carrot
  • 1 cups shredded or flaked coconut
  • 1 can (8 oz.) crushed pineapple, undrained
  • ½ cup chopped nuts
  • 1 cup raisins
  1. Preheat oven to 350°F.
  2. Lightly grease three 8-inch round cake pans, or two 8-inch round cake pans and a muffin tin.
  3. Beat oil, eggs, vanilla, and sugar for at least 2 minutes.
  4. In separate bowl, mix flour, baking powder, baking soda, salt, and spices.
  5. Add liquid ingredients to dry, and stir until just blended.
  6. Fold in carrot, coconut, pineapple, nuts, and raisins.
  7. Pour batter into chosen pans/tin and bake for about 30 minutes.
  8. Cool 10 minutes, then remove from pan and cool completely.

Cream Cheese Frosting
From Recipe Source, exported from MasterCook II

  • 8 ounces sugar
  • 1 package cream cheese (8 oz.)
  • 4 ounces sour cream
  • 1 teaspoon vanilla extract
  1. Mix cream cheese in mixer until creamed.
  2. Add sugar, sour cream, and vanilla.
  3. Frost cake.

Yummy, right? Do you have a cake-calling occasion in your future?

7 Responses to Wickedly Delicious Carrot Cake

  1. rhea 07/16/2010 at 1:05 pm #

    Oh, yay! Thanks, I’ve been promising my boyfriend a carrot cake for years and he just hit his 1 year of not smoking, so seems like a good time as any!

  2. Monica 07/16/2010 at 2:41 pm #

    Yes!! I’m doing it!

    Thank you!

  3. Angela 07/16/2010 at 3:08 pm #

    Hurrah!

  4. Carol 07/16/2010 at 8:41 pm #

    Sounds delish! Thanks for sharing.

  5. Keaven Willa 07/17/2010 at 2:41 am #

    What you have down as “Demerara Sugar” is also known as “Turbinato Sugar” in lots of health food stores here in the U.S. Either one will give you the same help with flavoring in a recipe and the Turbinato name might be easier to locate.

    I can’t wait to make this tomorrow!

  6. Hannah (ModCloth) 07/17/2010 at 5:43 pm #

    Glad so many of you feel inspired by this. Enjoy!

  7. aya 07/18/2010 at 10:48 pm #

    I love the variety of posts you guys have! This is absolutely delicious looking, must try it :)

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