Tuesday, April 27, 2010

Feeling domesticated, can you tell?

What to do with a entire bag of organic carrots you just can't stomach tossing out (er, I mean compost)?

Make a yummy carrot cake!

I've never made carrot cake before but Andi's grandma gave me the idea when she made one a few weeks ago.  So I searched for one on the wise 'ole internet and found this one - Carrot Cake III. Ok sure! Something to the 3rd must always be good, right?

I have to admit, baking without my Kitchenaid mixer just wouldn't be as fun. I.absolutely.love.it. It takes all the work (and the mess!) out of whipping together all those ingredients. I love to stand back and watch it beat together all the batters and homemade frostings. What's better, it cuts down on all the dishes because virtually everything goes together into the mixing bowl. It's brilliance, I tell ya. And for those of you who want one - She Likes Purple I hope you get one for Mother's Day! - I seriously suggest pimping yourself out for one (do whatever it takes!). It's THAT worth it.

Here's the recipe if you want to try it out:

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

ps...I omitted the pecans because Andi's allergic.
pps...are you thinking about making it? Seriously ... do it already! It's worth it just for the frosting. YUM!


  1. I would like a kitchenaid mixer...in pink!

  2. I hope so too! I will pimp myself out as much as needed. (I suppose that could be dangerous to post on the internet.)

    Anyway, sweet lady, that cake looks DELICIOUS.

  3. Wish I'd have stopped by for this one : )