Up to this point in time, I’ve written about 2 of my husband’s great soups, my daughter’s fantastic stir fried rice and her great turkey meatloaf. Now, I’ll tell you all about my daughter’s amazing scratch recipe for carrot cake, (apparently, I don’t cook at all).
Try to use organic ingredients whenever possible
Ingredients for the Cake, (Bowl 1)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 ¾ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Ingredients for the Cake, (Bowl 2)
- ¾ cup canola, (or vegetable oil)
- 4 room temperature chicken eggs, (white or brown, your choice)
- 1 ½ cups dark brown sugar
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
As for Frosting the Cake, (see Dairy Full or Dairy Free Frosting)
Before you begin, preheat your oven to 350°F, (177°C).
Mix the following ingredients in bowl 1
Measure 2 cups of all purpose flour, (do not scoop the flour into the measuring cup, spoon it in).
Don’t pack it down, but level it off.
Add the 2 cups of all purpose flour into the bowl.
Add 1 teaspoon of baking soda in the bowl.
Add 2 teaspoons of baking powder in the bowl.
Add 1 ¾ teaspoons cinnamon in the bowl.
Add ½ teaspoon ground ginger in the bowl.
Add ¼ teaspoon ground nutmeg in the bowl.
Add ½ teaspoon salt in the bowl.
Wisk all of the ingredients in the bowl.
Set this bowl aside and begin filling bowl number 2, (a bowl you will use with a mixer).
Mix the following ingredients in bowl 2
My daughter has a wonderful KitchenAid mixer, but you might simply use a bowl and an electric hand mixer at this stage, (or you might just mix everything by hand). The choice is up to you.
Oh my goodness, did you know that KitchenAid makes a 6 quart mixer that comes in so many different colors?
I love so many of the colors they come in, like the majestic yellow.
Measure and pour ¾ cup canola oil into your mixing bowl 2, (or vegetable oil, your choice).
Crack open and add the whites and yolks of 4 chicken eggs, to the bowl, (white or brown eggs, your choice).
Get the dark brown sugar.
Pack the brown sugar into a measuring cup. Add 1 ½ cups of it, in the bowl.
Add ½ cup granulated sugar in the bowl.
Add ½ cup unsweetened applesauce in the bowl.
Add 1 teaspoon vanilla in the bowl.
Mix all of the ingredients in this bowl on low speed.
Rinse off your carrots. Cut the ends and tips off.
Use a grating size bigger than zesting size to grate 3 cups of carrots.
Loosely pack the grated carrot in the measuring cup.
Put the carrots in the mixing bowl and mix on a low speed.
After the ingredients in bowl 2 are well mixed, pour the dry ingredients from bowl 1 into bowl 2.
Mix on low until just combined, (DO NOT OVERMIX).
My daughter has a great pair of 9″ cake pans. They are called springform pans. The outer edge of each pan can be removed from the baked cake.
Spray your 9″ round cake pans with cooking spray.
Pour the cake batter evenly into the 2 pans.
Open the oven and place the pans on the center rack.
Bake for 30 to 35 minutes.
Check each cake for doneness. You can use a toothpick to check this. Place a toothpick into the center of one of the cakes. If it comes out clean, the cake is done.
Another way to tell if the cake is done, is you should be able to see it separate on it’s own, from the sides of the pan.
Remove the cakes from the oven and set to cool for 25 minutes in the pans. After this, remove them from the pans and place them on a rack to cool, (it is ok to cool them on the bottom of the springform pan). You will know they are completely cool when they are at room temperature. Check this by gently putting your clean hand on the top of one of the cakes.
Once cooled to room temperature, move a cake by turning it over, onto your hand then remove the pan bottom or the rack.
Start frosting your cake. I have 2 cream cheese frosting recipes for you to try, (one dairy full and one dairy free). If you are low on time, you can always purchase a can of premade cream cheese frosting from the store.
My daughter had a tool (seen here), that makes frosting a cake so much easier.
I like frosting tools that are stain and rust resistant (dishwasher safe). here is a link to a nice set I found on Amazon.
Frost the bottom cake layer, then place the 2nd layer on top.
Frost the top and the sides.
Your cake is done. Close it up and save it for later, (or eat it all now, bwahahahahaha).
The brand of the cake stand is Shannon by Godinger Crystal. The pattern is Dublin Crystal. This is the 4 in 1 Cake Stand and Serving Plate Platter with Dome Cover.
I think my daughter and I will each have a piece now.
After all your hard work, don’t forget to spoil yourself a little.
Food always looks it’s best when presented well.