Wednesday, May 22, 2013

Carrot Cake with Spiced Cream Cheese Frosting

The other night my youngest daughter and I were watching Throwdown with Bobby Flay.  It was a carrot cake throwdown, and she was glued to the show.  As soon as the credits rolled, she looked at me with her big blue eyes and said, "Mom, we HAVE to make a carrot cake tomorrow!  It HAS to have cream cheese frosting too!".  How could I say no to that!?!  So, I kept my promise and we made a delicious carrot cake with spiced cream cheese frosting for dessert after Sunday dinner.  All I've heard since that day is, just how good it was and that both of my girls love carrot cake now.  I love that they have great taste!

Carrot Cake with Spiced Cream Cheese Frosting
Serves 12

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/4 cup unsweetened applesauce
4 eggs
1 cup sugar
1 cup packed brown sugar
1 tsp vanilla
4 cups grated carrots (about 4-5 large carrots)
1/2 cup dried currants or raisins
1 cup chopped pecans

Preheat oven to 350 degrees Fahrenheit.  Grease and flour two 9 inch round cake pans.

In a medium bowl, stir together the flour, baking powder,baking soda, cinnamon, nutmeg and salt.

In the bowl of a stand mixer, combine applesauce, eggs, sugar, brown sugar, and vanilla.  Mix until the mixture looks light and pale in color, about 3 minutes on med-high speed.  Add 1/3 of the flour mixture and mix until just combined, continue adding flour mixture in thirds until it is just combined. Fold in carrots, currants, and 1/2 cup of the pecans, until thoroughly combined.

Divide batter evenly between prepared pans, and smooth out the tops.  Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pans for about 10 minutes, then continue completely cool on a wire rack.

Spiced Cream Cheese Frosting
1 stick of butter, at room temperature
2 8 oz  packages of cream cheese, at room temperature
1 tbsp vanilla
5-6 cups of powdered sugar
1/2 tsp ground cinnamon
pinch of salt

In the bowl of  a stand mixer, beat the butter, cream cheese and vanilla until smooth, 3-5 minutes.  Gradually add the powdered sugar, cinnamon, and salt, and beat until light and fluffy, about 7 minutes.

To assemble the cake:
Using a serrated knife, level the tops of each of the cakes so they are flat.  Place one, cut side down on a serving platter.  Spread a generous spoonful of frosting on the first cake, spread evenly.  Place the other cake, right side up, on top and frost the top and sides of the cake.  Decorate with remaining pecans, if desired.  Enjoy!

Adapted from "The Back in the Day Bakery Cookbook"


  1. Made this the other night - really delicious! I used the carrot remnants (shredded) after my husband juiced.. great way to put them to use!

    1. I'm so glad you liked it Katherine! My girls have asked me to make another one about 4 times since we finished this one off. It has become a favorite :)


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