Cakes

Carrot Cake with Cream Cheese Frosting

I celebrated my birthday…a big birthday…50! My mom made her Red Velvet Cake, a tradition. This carrot cake recipe is the cake my daughter made for me, yes, two cakes! I am feeling so grateful for an amazing family and all the fun times we have together. Also grateful my daughter and my mother have such incredible baking abilities, I had a piece of each cake, so good! Here’s to another 50!

Carrot Cake with Cream Cheese Frosting

IMG_0789

Carrot Cake:
2 cups sugar
1½ cups oil
4 eggs
1 cup flour
1 cup wheat flour
2 tsp baking soda
1 tsp salt
1 Tbl cinnamon
2 tsp vanilla
3 cups grated carrots
3/4 cup chopped pecans
3/4 cup apple sauce
3/4 cup coconut

Preheat oven to 350°. Combine sugar and oil. Add eggs and mix well. Sift flour, wheat flour, soda, salt, and cinnamon. Add to sugar mixture. Add vanilla and grated carrot. Fold in pecans, applesauce, and coconut. Spray and flour two 8″ or 9″ round cake pans. Pour cake batter into cake pans, dividing evenly. Bake 45 minutes or until pick inserted in center comes out clean.

Cream Cheese Frosting:
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 lb powdered sugar
1-2 tsp vanilla

with electric mixer, whip together butter and cream cheese. Add powdered sugar and vanilla. Frost completely cooled cake. A great recipe from a book called Worldwide Ward Cookbook.

One Year Ago: Peanut M&M Pretzel Peanut M&M Pretzel Cookies

Two Years Ago: Pineapple Coconut Muffins Pineapple Coconut Muffins with Almond Crunch

Cakes

Lemonade Cake with Lemonade Cream Cheese Frosting

When I make a layer cake, I want a tall cake.  It is a little harder to achieve with 9 inch cake pans, I need to invest in 8 inch pans.  So, I made this cake doubling the ingredients and making four layers to get the height.  Maybe it’s the more equal distribution of cake and frosting with the four layers that I like…anyway, it’s tall and yummy.

Lemonade Cake:
3/4 cup butter, softened
2²⁄3 cups sugar
2 Tbl lemon zest
6 Tbl thawed lemonade concentrate
3 tsp vanilla
4 eggs
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2½ cups buttermilk

Preheat oven to 350°.  For cake, with electric mixer cream butter and sugar.  Mix in lemon zest, lemonade concentrate, and vanilla.  Add eggs, one at a time, beating well after each addition.  Whisk together flour, baking powder, baking soda, and salt.  Add flour mixture and buttermilk alternately to sugar mixture, beat well after each addition.

Here is where I do something a little different.  I bake half the batter at a time, pour 1/4 of the batter into each of my two 9″ round cake pans coated with cooking spray.  Bake for 20 minutes, cool in pans 10 minutes, then remove from pans to wire racks.  Wipe out pans, spray pans again, pour remaining batter evenly between the 2 pans.  Bake and cool just as the first two layers.  You may want to bake all at once to make two tall layers, keep that way or slice in half to make four, I am not sure of the cooking time because I didn’t do it that way.  Make sure all layers are completely cool before frosting.

Lemonade Cream Cheese Frosting:
3/4 cup butter, softened
8 oz cream cheese
2 tsp fine lemon zest
4 tsp thawed lemonade concentrate
8 cups powdered sugar

With electric mixer, whip butter and cream cheese together.  Add lemon zest and lemonade concentrate.  Slowly mix in powdered sugar.  Assemble cake, store cake loosely covered in the refrigerator.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.