Silky Smooth & Moist Carrot Cake

Kate Daniels
Posted on 02/22/2013 by wildmagelet
carrot cake


index
moonshadow5140 22nd-Feb-2013 06:09 am (UTC)
looks yummy - but I have a question - does carrot cake always require so much oil? And if so - why.
wildmagelet 22nd-Feb-2013 06:11 am (UTC)
I'm not sure why this recipe has a lot of oil - although that's probably one of the reasons it's so moist. :) (Definitely not a health food, despite the vegetables, but it makes an awesome special occasion cake!) I'd say you could easily reduce the oil by a quarter cup or so if you wanted, though. I've reduced the sugar by half a cup in the past as well, with no problems.
smittenlilly 22nd-Feb-2013 06:22 pm (UTC)
Well, you don't have any butter in it and you need some kind of fat ;) And 1 cup is 'only' around 120 gr, there's very often more butter in a recipe for example. Maybe you could sub the oil with apple sauce, if you don't want to have this much oil in it :)
cweb 27th-Feb-2013 06:32 am (UTC)
I cut the sugar in half, and use 2 eggs. I also substitute applesauce for at least half of the oil (sometimes for all of it). Still comes out nice and moist.
sinkwriter 22nd-Feb-2013 06:51 am (UTC)
Sounds and looks delicious! I may adjust the oil amount, but the rest sounds terrific. Thanks for posting the recipe.

(And good timing, too! A friend of a friend did me a favor and his only request in return was that I bake him a carrot cake -- his favorite.)
sinkwriter 22nd-Feb-2013 06:52 am (UTC)
P.S. Do you have a favorite cream cheese icing recipe?
wildmagelet 22nd-Feb-2013 07:16 am (UTC)
I don't actually tend to work from a set recipe for cream cheese icing. I usually put a pottle of regular cream cheese (I think the reduced fat cream cheese goes a bit runny in icing) and a quarter cup or so of milk in a bowl, then beat it until it's smooth, add a couple of large splashes of vanilla and the juice of one lemon, then start adding icing (powdered) sugar and beating it in until the consistency and taste are right. :)
sinkwriter 22nd-Feb-2013 07:21 am (UTC)
Awesome. Thank you!
rachelpage 22nd-Feb-2013 03:45 pm (UTC)
Carrot cake is my favorite! I love the way you decorated the cake. Looks delicious.
wildmagelet 23rd-Feb-2013 03:14 am (UTC)
Thank you! :) (And yes. It is. :D)
smittenlilly 22nd-Feb-2013 06:23 pm (UTC)
Yum! Carrot cake is such an awesome cake :D
wildmagelet 23rd-Feb-2013 03:15 am (UTC)
Agreed. :) (By everyone in my extended family except my sister-in-law's sister-in-law, lol, who refuses to eat dessert that contains vegetables. *SIGH* :D)
smittenlilly 23rd-Feb-2013 08:24 pm (UTC)
You have GOT to convert her!!! :D
christinafairy 22nd-Feb-2013 08:00 pm (UTC)
I'm going to attempt to make this during the weekend! :)
wildmagelet 23rd-Feb-2013 03:15 am (UTC)
Awesome, I hope it turns out well for you! :) It's always been a reliably good recipe for me.
sheteego 22nd-Feb-2013 08:09 pm (UTC)
never done a carrot cake without butter. I need to try this. Looks really good.

I wonder how it would taste with coconut oil
thewickedquill 22nd-Feb-2013 11:02 pm (UTC)
If you do try the coconut oil, let me know!
ringsandcoffee 23rd-Feb-2013 04:24 am (UTC)
I've only used one carrot cake recipe (from Pioneer Woman) and it uses oil. I've never seen a recipe that uses butter, but now I want to find one.
prizewheel 22nd-Feb-2013 09:18 pm (UTC)
Now, that's a cake even i could bake. Thanks for posting, looks delish.
wildmagelet 23rd-Feb-2013 03:16 am (UTC)
Super easy! :) And super tasty.
coeurdorizon C'est gourmand!23rd-Feb-2013 10:28 am (UTC)
Cette recette semble trop délicieuse à goûter et facile à préparer.Merci pour la suggestion.
voyance sérieuse par mail
natchris 24th-Feb-2013 12:37 am (UTC)
Thanks. Looks wonderful
weerainbow 25th-Feb-2013 12:07 am (UTC)
This sounds yummy, I love carrot cake, and I'm always on the look-out for non-dairy recipes so thanks so much for sharing this!
knighthowl82 25th-Feb-2013 04:58 pm (UTC)
Everytime I make carrot cake it always gets stuck to the pan no matter how much Pam I use.
gawd_jes 25th-Feb-2013 08:53 pm (UTC)
Thanks for posting, can't wait to give it a try!
evillama86 Success 28th-Feb-2013 08:05 pm (UTC)
I tired this and it worked out great

Thanks
wildmagelet Re: Success 2nd-Mar-2013 03:04 am (UTC)
Awesome, I'm glad it worked for you! :)
love_spent 1st-Mar-2013 06:48 pm (UTC)
mmm wish i could try this
maeyaj 3rd-Mar-2013 03:47 am (UTC)
This is VERY similar to a recipe I use too. It looks great.

Some tips for those of you who want to cut down the oil, substitute 1/2 the oil with apple sauce. The cake will still come out moist.

When grating carrots, use a smaller grate size rather than a larger one, so the carrots mix in better and thus gives you a smoother cake.

Bake in two 9" pans and you won't have to cover with foil because they'll be thinner cakes and will take less time to bake.


As for cream cheese frosting: I use 8oz cream cheese, 1/2 cup of butter, 3 cups of powdered sugar and 1tsp of vanilla. Cream (electric hand mixer) room temperature butter and cream cheese, add vanilla, mix in powdered sugar 1/2 cup at a time and whip until incorporated. When I make the frosting, after I cream the cheese & butter, I just mix the powdered sugar in with a fork so I don't get the sugar everywhere, like I used to, and then whip it with the hand mixer for a few minutes until it's lighter and fluffier.
blue_cassette 12th-Mar-2013 06:21 pm (UTC)
This looks delicious! I'm definitely going to try this sometime this week! What I love most about carrot cake is how the sponge complements the icing so well.
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