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Carrot Cake with Cream Cheese Frosting

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So, yesterday was my dad’s birthday. And, it also happened to be the day they arrived here for a visit. They are up to celebrate Easter with us, and then they are going over to my brother’s house in Ohio for my nephew’s birthday.

I don’t typically bake cakes, but decided I’d take on the challenge and make a carrot cake with cream cheese frosting. This is his favorite kind of cake. I also decided I needed to make this from scratch.

Last year for my birthday, Richard got me both Alton Brown’s EveryDayCook and Duff cookbooksGoldman’s Duff Bakes. He got me J Kenji Lopez-Alt’s The Food Lab for Christmas one year also. These are the only cookbooks I have since I got rid of most of the other ones a long time ago. I almost never use cookbooks since I can get everything off the web, but having these is different since: A. Richard picked them out for me and B. They are all more than cookbooks, they are more like cooking/baking lessons… in book form.

So, when I decided that I wanted to bake a carrot cake the first place I went to find a recipe was in Duff Bakes. I have made a few cookie recipes out of this book already. I baked the cake and made the frosting on Tuesday. I was hesitant… I am not a cake baker, oh I’ve made cakes before, I’ve even made from scratch cakes before, but that doesn’t mean I’m a cake baker. When I made the batter it seemed really liquidy and filled the pans higher than I expected. It also took longer to bake than it said in the book. I continued to trudge on and left it in the oven until it was done, you can’t serve under baked cake. I also made Duff’s cream cheese frosting to put on the cake.

The top of the cakes were really wonky, but I didn’t’ want to trim them on Tuesday since I wasn’t serving it until Wednesday night. So I left it. Colby said the cake looked like I’d put two pies on top of each other. Richard said it looked like and upside down mushroom. (I stacked my cakes so the bottom one was upside down and the top on was right side up. This made it easier to stack because the middle was the bases and they are the same size.) So Wednesday afternoon, I decided to take out my bread knife and trim up the edges of the cake and this helped it look a lot better!

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So last night after dinner of beef and peppers with homemade rolls, we had carrot cake to celebrate my Dad’s birthday. Let me tell you this was good carrot cake! The crumb was perfect and the frosting was so yummy. I do wish I’d frosted it differently because I felt there was a lot of frosting on the top. I kept swiping it off the top and putting it on the rest of the cake part. Now let me tell you something about me…. I don’t really like cake and I don’t really like frosting. I almost never have birthday cake and when I have cake or cupcake I take all the frosting off. I guess I just like homemade frosting? I have a to die for chocolate frosting that I would eat straight out of the mixer if I could.

So, I’ll have to try another cake recipe from Duff Bakes again. Not for Colby’s birthday, he doesn’t like cake or frosting at all! He won’t try it. So I’ll make a cookie cake for him, he said last night he wants funfetti cake mix cookie bars (hmmm have I shared that recipe on here? they are simple and yummy) for his birthday, but since that is in June his thoughts may change a few times.

As for now, I may just have to have a second piece of that cake later today. (While writing this blog I went and searched to find the recipe I used for the carrot cake on-line and found it on Rachael Ray, so here is the link to the cake and frosting!)

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7 thoughts on “Carrot Cake with Cream Cheese Frosting

    1. no raisins or nuts in my cake. I thought maybe I’d get one of the boys to try it… ummm nope! And I didn’t have raisins or nuts so that played a factor into it too. it was really good and the frosting I will certainly make again

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