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  • Writer's pictureGardenGal

Yummy Weekend Treat

It’s a little early to be picking carrots from a vegetable garden, but that doesn’t mean you can’t have a treat using a carrot. This is a picture of my Yummy Carrot Cake I just baked. For quite some time now I have not baked a cake from a store box cake mix. I like to bake from scratch. Using cake flour and real butter. Ground fresh spices and always handmade frosting. So, here is my weekend treat I gave myself. I will include the recipe in the event you want to make one too. This is not only a yummy cake, but a moist cake that you can serve to several people. I do not put raisins in my carrot cakes; raisins are saved for my home made oatmeal cookies.

My cake was served after having a nice crock pot pork roast, steamed carrots and gramma’s noodles. My tummy is full and making this cake makes me think of when I was almost set to purchase a bakery. I love to cook and bake recipes from a long line of family bakers. Maybe in my next life I can have that bakery and serve wonderful recipes for all to enjoy, for now it’s just for me to indulge and have a nice weekend.

Yummy Carrot Cake

2 ¼ C. Cake Flour

1 ½ C. Sugar

2 Tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground allspice

½ tsp. ground ginger

¾ C. mayonnaise

3 Large Eggs

1 (8 oz.) can crushed pineapple (drain juice)

2 C. finely shredded carrots

¾ C. chopped pecans

Heat oven to 350. Grease and flour two cake pans.Combine cake flour, sugar, baking soda, cinnamon, salt and allspice together in a mixer bowl. Combine mayonnaise, eggs and pineapple in a bowl; then add this to the flour mixture and beat on low until everything is mixed together. Stir in carrots and pecans and then pour mixture into the two prepared cake pans.

Bake for 32 minutes or until a toothpick comes out clean.Set cakes aside and allow to cool.

Begin to make the cream cheese frosting.

1 (8 oz.) package cream cheese, softened

6 T. butter, softened

1 tsp. vanilla extract

1 to 2 T. milk

4 C. (1 pound) powdered sugar

Mix all ingredients well with electric mixer, and then set inside refrigerator to chill.After cakes have cooled completely, remove them from the cake pans onto a cake tray. Begin icing the bottom cake that you place upside down first and then add the next cake layer, top side up and finish icing the top and sides of the cake. Add chopped pecans all the way around the top area of the cake and a few half pecans in a circle to the middle of the cake.

Yummy Carrot Cake that makes 12-16 servings.

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