Carrot Cake

6 - final_2

Photo Credit: Ashley Cuoco for Food.com

Who said carrot cake is just for Easter time? Not me. Not only is it pretty, but one can argue that it’s technically healthy cake. Vegetable cake, if you will. Zucchini is a close second. Shredded carrot mixed in sweet cake batter, baked and topped with creamy cream cheese icing. It’s a decadent dessert everyone loves (even my picky husband). This recipe is brought to you by Food.com, who I’ll be working with to take photos for their site! I am SO excited about this new opportunity. The only thing better than baking all day is getting paid to bake all day. Am I right? Check out the recipe below and stay tuned for more food photography!

1 - ingredients

Photo Credit: Ashley Cuoco for Food.Com

2 - process_1

Photo Credit: Ashley Cuoco for Food.Com

3 - process_2

Photo Credit: Ashley Cuoco for Food.Com

4 - process_3

Photo Credit: Ashley Cuoco for Food.Com

5 - final_1

Photo Credit: Ashley Cuoco for Food.Com

6 - final_2

Photo Credit: Ashley Cuoco for Food.Com

Prep time: 10 mins, Cook time: 35 mins

Cake Ingredients:

  • 1-1/2 cups oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups flour (I prefer King Arthur Flour)
  • 2 tsp baking soda
  • 1 pinch salt
  • 3 cups grated carrots, fully packed
  • 2 tsp cinnamon
  • 1 tsp vanilla

Frosting Ingredients:

  • 1/4 cup butter
  • 8 oz cream cheese, packaged block
  • 1 lb powdered sugar
  1. Beat oil and sugar, then add eggs. Add the remainder of the cake ingredients in the order given and beat for 1 minute.
  2. Pour into 2 9-inch cake pans (the original recipe says to fill 3 cake pans but I could only fill 2. Worked fine!)
  3. Bake at 350 F for for 35 minutes. Allow cakes to cool completely before frosting.
  4. To make frosting, beat butter and cream cheese on high speed until smooth. Gradually add in sugar and mix until smooth.
  5. Frost cake and garnish with carrots, crushed pecans, or whatever you want!

Recipe courtesy of Food.com