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Really Takes The Cake Carrot Cake - Jul 30th, 2014

I love birthdays! Why? Because there are so many birthdays each year, and so many opportunities to eat cake. July is an especially busy month for birthdays in our household. Someone once told me it’s the cold winter nights, nine months earlier, that are responsible for the high number of summer births. There’s probably some truth in that, but whatever the reason it means I usually get to sample at least a few birthday cakes throughout the summer months.

It was my sister-in-law’s birthday recently, and so my wife took the opportunity to bake her one of her favourite desserts, carrot cake. Now, I kinda feel like the humble carrot cake gets a bad rap. Maybe it has something to do with the fact that there are veggies in it. This may make it a less popular option than chocolate or vanilla, but trust me, this carrot cake recipe is, in my sister-in-law’s words: To die for. 
It really does take the cake when it comes to carrot cake. My wife says the secret is the crushed, canned pineapples that help to keep the cake super moist. The cream cheese frosting also gives the cake a creamy texture. This cake has melt in your mouth properties of epic proportions!

TakesTheCake_watermarked

Here’s what you’ll need to make my wife’s Really Takes The Cake Carrot Cake (or Carrot Cake with Cream Cheese Frosting):

 

Really Takes The Cake Carrot Cake
 
Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp of freshly ground nutmeg
  • ¾ vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups grated carrots
  • 1 cup drained can of crushed pineapples
  • 1½ cups cane sugar
Instructions
  1. Preheat oven to 350F. Grease and lightly flour 9x13 metal baking pan (if using glass, place on metal cookie sheet when baking). In a large bowl whisk flour, baking powder, cinnamon, baking soda, salt, nutmeg. In a separate bowl beat sugar, eggs, oil, and vanilla until smooth. Pour over flour mixture and stir until just moistened (do not overmix). Gently stir in carrots and pineapple until combined. Spread in pan. Bake 40-50 mins until golden brown and toothpick inserted in center comes out clean.

 

 

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This entry was posted in #AfternoonDelight, #MorningGlory, Recipes

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