Carrot Cake with Cream Cheese Frosting


Carrot Cake with Cream Cheese Frosting

I’ve been making this cake since the early 1990’s. It’s from a Mrs. Fields cookie cookbook (fun fact, my mom was a Mrs. Fields too). This is my adaption. The mixing method is more like I’m used to and I use unsalted butter and add my own salt to it. This is The Boy’s favorite birthday cake. It fits too, his b-day is in April and this just seems like an Easter time cake to me, although I have made it in the fall too.

2 1/2 cups all purpose flour
2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1 cup light brown sugar
1 cup sugar
1 1/2 cups unsalted butter, softened
3 large eggs
2 tsp vanilla
2 1/2 cups grated carrots
1 cup golden raisins
1 1/2 cups chopped walnuts

16 ozs cream cheese, softened
1/2 cup unsalted butter, softened
1/4 tsp salt
1 1/2 Tbs lemon juice
2 tsp vanilla
3 cups confectioners’ sugar or a bit more if needed

Preheat oven to 350 degrees. Spray 2 nine inch cake pans with baking spray. In a large bowl, sift together flour, baking soda, salt, and cinnamon. Beat together butter and sugar in a stand mixer. Add eggs, one at a time then vanilla. Increase speed to medium and beat for 2 minutes.
Scrape down bowl, and slowly blend in flour mixture. Add carrots, raisins, and walnuts.
Pour batter into prepared pans and smooth the top. Bake 60 – 70 minutes, rotating pan half way through. Toothpick should come out clean. Cool in pan 10 minutes, then on a wire rack to cool completely.D&D_9509
Beat together cream cheese and butter until smooth. Add lemon juice and vanilla. Add sugar gradually on low speed until smooth. So as not to make a mess.
Place one layer of cake on a platter, spread icing over top in a thin layer. Place second layer on top, rounded side up. Coat top and sides with icing. Refrigerate 1 hour to set icing.


22 April 2003 bday for Em
24 April 2004 11th bday
27 November 2008
18 April 2014 Em’s b-day and Easter
3 April 2015 Easter

Red Velvet Cookies


Red Velvet Cookies

I took these photos with my phone. And I am, by no means,  a photographer. I leave that to the Man of the House – he is  slightly amazing. But I have to say I am not embarrassed by these, but that just means I’m lucky.

These cookies are beautiful* and that has, pretty much, nothing to do with me.

1/4 cup butter, softened
1/4 cup shortening, softened
1 cup sugar
1 large egg
1/4 cup sour cream
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1/3 cup unsweetened cocoa
1 Tbs red food coloring
Sprinkles for decoration

8 ozs cream cheese, softened
1/4 pound unsalted butter, softened
1/2 tsp lemon zest
1/2 tsp vanilla extract
1/2 pound confectioners’ sugar

Preheat oven to 375 degrees. In a bowl of electric mixer fitted with paddle attachment cream together butter, shortening, and sugar until fluffy. Add egg, sour cream and vanilla extract and mix until combined. Sift together flour, soda, cream of tartar, salt and cocoa. With mixer on slow speed add to wet ingredients until just combined. Add red food coloring and beat in medium speed until uniform red color is achieved. It should be a deep red color.

Drop dough by tablespoons on parchment lined baking sheet. Bake at 375 degrees for 10-12 minutes or until cookies spring back when lightly touched. Allow to cool 5 minutes on baking rack, then transfer to wire rack to cool completely.

D&D_1648For the frosting, mix cream cheese, butter, lemon zest, and vanilla in the bowl of a stand mixer until just combined. Add sugar and mix until smooth. Frost completely cooled cookies.

4 December 2010

16 January 2011

Source: SugarPies Food.

* I may be the queen of cocktail napkins. Even though, I don’t use them for actual cocktails.