Happy Monday! I hope you had a great weekend and enjoyed the extended vacation if you took part in Independence Day. Before we begin with what I coin as a “Killer Carrot cake” with cream cheese icing I want to announce the two winners of the POM Giveaway.
Winners
Comment 88: Keri
I think POM is on of the most wonderful products to come out! Who doesn’t love pure and natural foods?! Never tried the juice, but I love the idea!
Thanks!
Keri
Comment 20: Rosalie
I love pomegranate juice
It’s a great mixer for alcohol. Hahaa.
Now on to the carrot cake. This was another extension of my great baking afternoon last Wednesday which so far has included chocolate cream cheese cupcakes and rhubarb cupcakes. With today’s recipe, I think we went overboard and hit a Grand Slam. This cake is simply amazing. And not to under estimate the amazing baking skills of my sister in law – it is quite easy to make!
Ingredients
- 2 Cups White Sugar
- 4 Eggs ( well beaten )
- 3 Cups grated carrots
- 2 Cups flour
- 2 Tsp. Baking Powder
- 1 Tsp. Soda
- 1 Tsp. Salt
- 2 Tsp. Cinnamon
- 1 Cup Mazola Oil
Frosting
- 8 Oz. cream cheese
- 3 Tbsp. Butter
- 3 1/2 Cups Icing sugar
- 1/4 Tsp. Salt
Method
- Add Sugar, gradually to mazola oil.
- Beat well after each addition.
- Add beaten eggs gradually to sugar and oil mixture.
- Beat well until smooth and fluffy.
- Sift dry ingredients and add gradually.
- Add carrots and mix well.
- Bake in a 10′ Tube Pan that has been lightly greased and floured.
- Bake for 60 minutes and let cool for 20 minutes.
- Leave cake upside down on cooling rack until completely cool.
- For the frosting – Cream cheese, blend in butter and icing sugar and salt. Mix until smooth. Spread over entire cake.
- ENJOY!
Zesty Tip: Be sure to let the cake cool completely before both icing and cutting. If you are like me you will love this cake chilled but some people swear by eating it warmed through in the microwave.
Around the blogsphere
Be sure to check out my latest partnering venture with Angela from Oh She Glows at the Summer Glow Boot Camp.
Have a great Monday and I can’t wait to hear what you think of this decadent yet simple carrot cake and how your weekend was.
Take care
zesty
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
Mmm, carrot cake is my favrorite dessert!
I haven’t made carrot cake in a long time! It looks delicious covered with all that cream cheese frosting.
That carrot cake looks delicious!
Mmmm – looks amazing. Is there any way you can replace some of the oil with something else? Still, I guess it’s the reason it’s so delicious, right?
I’ve never won a contest before! Omg! You rock! Yay! *beams*
Your carrot cake looks delicious too.
Congrats to the winners!
Yum – I LOVE carrot cake, but, my thighs don’t LOL….It looks amazing!
looks delicious!
Carrot cake is the only kind of cake that I enjoy eating – that looks fantastic!!
THAT LOOKS AMAZING! I’m not a huge carrot cake person (sorry Tina!!) but I think that may have just converted me!
i love carrot cake, and this sure looks heavenly!
Oh Zesty, thank you for this post! I have always thought carrot cake sounded fabulous but so many versions I’ve seen contain tree nuts (deathly allergy)! (Maybe it’s a deep south thing?) Totally bookmarking this recipe!
Carrot Cake is my fave – this one looks sooo delicious as always!
That sister in law of yours really should not be underestimated – 3 show stoppers in one day – WOW !!