Carrot Cake

The other day I had some free time so I turned to my trusty Google Reader to see what my fellow bloggers were baking. I came across My Baking Addiction who had just finished making a fabulous 3-layer carrot cake. Conveniently I had the same cookbook (Baking: From my home to yours by Dorie Greenspan) that she had been browsing so I set to it.

Cake Ingredients:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon salt
  • 3 cups grated carrots
  • 1 cup coarsely chopped walnuts of pecans (I used pecans)
  • 1 cup shredded coconut (sweetened or un)
  • ½ cup raisins or dried cranberries (I used cranberries)
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs

Preheat oven to 325F and set racks to bottom and top thirds. Butter and flour three 9×2” round cake pans.

Whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

In another bowl, combine carrots, cranberries, and pecans.


With a stand mixer fitting with the paddle attachment, (or with a hand mixer in a large bowl) combine sugar and oil together. Add eggs one by one. Beat until batter is smooth. With the mixer on low, add the flour mixture just until combined. Fold in carrot mixture. Divide batter evenly between the 3 pans.


Set 2 pans on the bottom rack and one on the top. Bake for 40-50 minutes, rotating pans halfway. The cake should be pulling away from the sides and produce a clean toothpick from the centre. Set cakes to cool.


Frosting Ingredients:

  • 8 oz cream cheese (one block) at room temperature
  • ½ cup butter, at room temperature
  • 3 ¾ cup icing sugar
  • 1 tablespoon fresh lemon juice
  • ½ cup shredded coconut (optional)

With the paddle attachment on your stand mixer… or a spoon and a powerful wrist… beat the heck out of the cream cheese and butter. Gradually add the sugar and eventually the lemon juice. Beat until smooth and lovely. Stir in coconut if you fancy it.


Flip your cakes out of their pans. Start with one layer, upside down on a plate. ICE IT! Add the next layer, right side up. ICE IT! And finally, the last layer, also right side up. ICE IT ALL!! Top with some coconut and toasted pecans. You can eat it from the fridge or at room temperature… the icing is better at room temperature.


Lastly, phone all your friends and invite them over for cake. OR take pity on your friends and bring it to them.

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One Response to Carrot Cake

  1. Jamie says:

    I am so glad you made this…it truly is a delicious dessert for fall! Thanks for mentioning my blog!!


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