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Carrot Cake

Carrot Cake

Andria Frankfort's carrot cake recipe is a combination of several "best ever" recipes. This carrot cake would be a delicious addition to Easter weekend or any special gathering.

Andria Frankfort's carrot cake would be a delicious addition to Easter weekend or any special gathering.

Ingredients: 

Cake ingredients: 

2 ½ cups flour
2 teaspoons baking powder
¾ teaspoon baking soda
1 ½ teaspoons salt
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon ground cloves
1 pound grated carrots
1 cup buttermilk
4 eggs
1 cup sugar
¾ cup brown sugar
2 teaspoons vanilla
1 cup vegetable oil

Cream Cheese Frosting ingredients: 

2 packages cream cheese (16 ounces), room temperature
2 sticks butter, room temperature
2 teaspoons vanilla
Pinch salt
2 ½ cups powdered sugar

Recipe directions: 

Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, then line each with parchment paper. (You can trace the bottoms of the pans onto the parchment, then cut the rounds out so that they fit perfectly in the pans.) Lightly spray the parchment paper with nonstick spray.

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In another medium bowl, combine the carrots and buttermilk. With the whisk attachment of a stand mixer, beat together the eggs, sugar, brown sugar and vanilla for about 4 minutes, until it thickens and turns light. Stream in the oil slowly, with the mixer on low. Change to the paddle attachment. Add the dry ingredients and the carrots while the mixer is on low, alternating between the two. When the batter is combined, pour it equally into the two baking pans. 

Bake the cakes for 40 – 45 minutes. They will be done when a toothpick inserted into the middle comes out clean. Cool the cakes in their pans for about 10 minutes, then transfer the cakes from the pans (run a knife along the edges of the cakes to release them from the pans) onto racks to cool. Remove the parchment. Let the cakes cool completely, about 2 hours.

To make the frosting, beat the cream cheese and butter until smooth and fluffy. Beat in the vanilla and salt. Stop the mixer, and add the powdered sugar gradually, mixing on low between additions. Beat the frosting on high until it is light and fluffy.

To assemble the cake, put one round on a cake platter. Spread about ¼ of the frosting over the top of it. Place the other round on top of that one, and use the remaining frosting to frost the top and sides of the cake. Chill the cake in the refrigerator for at least 30 minutes to give the frosting time to set. 

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