Friday, March 23, 2012

Happy Spring!!!!

This is a cake I made for a lady who just had her 30 year work anniversary.  I was so inspired by the warmer weather and start of a new season.

I made daisies, roses, hydrangeas from gum paste

The cake is two 9x13 layers of carrot cake iced with cream cheese frosting.

Carrot Cake

2 cups flour
1 cup vegetable oil
1 cup sugar
4 eggs
3 cups carrot, grated
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp baking powder

  • Preheat oven to 350
  • with the mixer at medium speed, combine oil and sugar until smooth, then add in the eggs one at a time and beat until mixed together well
  • stir in the grated carrot
  • sift together flour, soda, salt, cinnamon, baking powder then add to the carrot mixture and stir together until everything is well combined
  • pour the batter into prepared pans
  • bake for 35-45mins
For the size cake that I made here I doubled the recipe which was just enough to fill two 9x13 pans half full.  The recipe here will make two 9" cakes.  I spray my pans with Pam for baking and for this cake I also lined the bottom of my cake pans with wax paper and then sprayed again with the Pam. You can also butter the pans, line bottom with wax paper and butter on top of that, sprinkle with flour until move it around until completely coated and tap out any excess flour.

Cream Cheese Icing

Carrot Cake needs cream cheese icing, they are best friends.  They are heaven together, for this cake I also doubled this recipe.

1 cup cream cheese
1/2 cup unsalted butter
1 tsp vanilla
4 cups icing sugar

  • beat the cream cheese and butter on medium speed until well combined and smooth
  • turn the mixer down to low add the sugar slowly one cup at a time
  • add in the vanilla 
  • beat icing on high until smooth and light and fluffy
This recipe will generously ice a two layer 9" cake.

Now go bake


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