Tuesday, March 4, 2008

Easy Bundt Carrot Cake


I love Carrot Cake its my absolute favorite cake when made correctly. If we go out to a restaurant and they have carrot cake I almost always get the cake just to see how good it is. Now the traditional cake is a layer cake with lots of cream cheese frosting. That is all well and good but its hard to devote that kind of time and energy to make that kind of cake on a Tuesday night or almost any night for that matter. I found this recipe amongst my many recipes that I have accumulated. I mean how can you go wrong one cake pan no evenly cutting layers or perfect looking cake. Don't get me wrong I strive for perfection most day (probably to a fault) but its nice every once and while to eat something that tastes fantastic but doesn't necessarily look like it should be in an art museum.

I followed this recipe almost exactly I only added 2 things some vanilla to the batter about 1 teaspoon and 1/2 a cup of raisins because to me carrot cake isn't carrot cake with out raisins. And I only took one thing away the nuts as people at P's work are allergic.

Carrot Cake
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
1 tsp. salt
1 tsp. cinnamon
2 cups flour
2 tsp. baking soda
3 1/2 cups grated carrots
1 teaspoon vanilla extract
1/2 cup raisins

Preheat oven to 325. Spray a Bundt pan with non stick spray. Combine oil,sugar and vanilla and then add eggs one at a time and stir to combine after each one. In a separate bowl combine flour, salt, cinnamon, and baking soda. Add to the egg mixture and stir until combined. Once combined fold in the carrots and raisins. Pour the batter in the pan and bake for 1 hour to 1 hour and 15 minutes. Cool completely before turning out of the pan and frosting.

Frosting
8oz cream cheese
4 tablespoons of melted butter
2 tablespoons of vanilla extract
16 oz (1 lb.) powdered sugar

Beat cream cheese until light and fluffy. Gradually add melted butter until combined completely it will look curdled but it will come back together. Add in vanilla. Add sugar in batches beating until each batch has fully incorporated. Frost cooled cake.

Now I did have a mishap the cake did not release as well as I would have wanted. Good thing frosting can hide all mistakes. So this picture is the perfect bite from the cake stuck to the pan. I know its a ton of frosting but its the only bite I'm having so I had to make it worth my while.


2 comments:

  1. My sweet tooth kicks in when I visit your site :)

    ReplyDelete
  2. LisaRene- Thanks I have a horrible sweet tooth that is why most of what I make is sweet and why it has to leave the house the next day otherwise I would eat the whole thing.

    ReplyDelete

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