Carrot Cake

August 16, 2011

This week has been a week of love. It all started off with #apieformikey. I don't know if anyone caught it on CNN or on twitter, but this week, a food blogger, Jennie Perillo's, husband suddenly died of a heart attack. Leaving her and her two little girls in a state of confusion and despair. In the act of trying to love him again, Jennie decided to make his favorite dessert, peanut butter pie, and asked if everyone would do the same and share it with their loved ones, for who knows if we will get tomorrow with them. Although I am not in the food blogger community, this caught my attention and shook me for a little bit. The mounds of people who made a pie for Mikey, and for Jennie, astounded me and made me so happy to think that she probably felt so loved by each one of those people who made a pie for their loved once. I started to think about my own husband, and what I would do if I got a call one day, saying that I would never share a laugh, a hug, a conversation with him. This week I devoted myself to wrap my head around that concept, and as sad as that is, it took Jennie losing her husband to realize a new love for mine. Kyle has been my best friend for 8 amazing years now, and the thought of losing him petrifies me, but Jennie made me realize that life is short, love is strong, and that each day is a gift from God.

We also got two days off and spent it surrounded by family. I could not think of a better way to start off my week. I made this carrot cake for my sister Missy. In celebration of sweet little Adlai, who is now 8 days old and as sweet as could be. I have heard multiple times, that every baker needs a great carrot cake in their deck of cards, and I am happy to say that my family found it long ago. This is my mom's recipe and we have been using it for years now. It is moist, dense, sweet, and delicious. Usually we opt for the traditional cream cheese frosting, but this time I wanted to jazz it up with a cinnamon cream cheese frosting, and let me tell added so much to the taste of the frosting. I am so pleased with this cake and encourage you to make it! 

Emory, my oldest nephew who is two, is in a stage where he loves to help! He wants to do everything for you. So I let him help me with the cake. Enough to make him happy and enough to not make me petrified of the cake being ruined. He is also in a stage where he does not think clothes need to be worn, ever. So excuse his nudity! 

And to finish off the week with love, Kyle turns 21 on sunday! Which not only means a celebration, but it means that in a matter of a week I get to make two cakes! Which basically puts me in my happy place! This week I urge all of you to love. To love those who surround you. To love those who fill your life with joy, and to even love those who don't. 

Colossians 3:14 "And over all these virtues put on love, which binds them all together in perfect unity." 

Carrot Cake
yields one 8 inch, 3 layer cake

for the cake: 
2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups grated carrots
1 cup crushed pineapple
1 cup sweetened coconut
1 cup chopped pecans

Preheat oven to 350ยบ F. Grease and flour three 8 inch pans, and line with parchment paper.

In a medium bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. In a large bowl, whisk together the oil, sugar, and eggs until smooth. Stir in dry ingredients, in three different increments, until just combined. Add carrots, pineapple, coconut, and pecans. Mix together. Divide evenly between pans. Bake for 25-30 minutes or until toothpick comes out clean.

Let cool in pan for 20 minutes. Invert onto cooling rack. Let cool completely. 

for the cinnamon cream cheese:

16 oz. cream cheese, at room temperature
8 oz. unsalted butter, at room temperature
6-8 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon cinnamon

In a stand mixer, whip the cream cheese and butter until combined. Add extract, cinnamon, and half the powdered sugar. Combine. Add enough powdered sugar until thick enough to frost and leaves a mark when a spoon is inserted, and then removed.


Place one of the cake layers, face up on your cake platter or plate. Spread about 3/4 cup onto the layer using an offset spatula. Place the second layer, face up, and spread about 3/4 cup onto the layer. Place the third layer face down, and spread an even amount of frosting over the entire cake, creating a crumb coat. You do not want to go heavy on the frosting. Just use as least as you can. Refrigerate for 30 minutes.

Using a small offset spatula on the top and a straight palette knife on the sides, evenly spread the rest of the frosting among the cake. To create the swirls, use the back of a spoon on slowly make circles around the cake. Sprinkle with cinnamon and enjoy!


The Procrastobaker said...

Just beautiful, your photos are beyond gorgeous - those last ones are so cute! I bet this tastes fabulous too :)

Tres Delicious said...

I could use a hand or two with the kids helping me out :) Really love your blog. great photos.

The Slow Roasted Italian said...

I love this post, it really touched me. {{{sniffle, sniffle}}}

Beautiful cake too!!!

This is my first time on your blog, I love it. I am happily following you now.

merry jennifer said...

This is such a gorgeous cake. So glad I found your blog today.

Julia said...

Lovely post, and a gorgeous cake!!!!

Bakers are born, not made. said...

This looks amazing! C:

Brittany said...

thank you so much for all your cake love! I really appreciate it!

Jenn said...

OH man - carrot cake is one of my faves and your pictures are mouthwatering!

Crystle said...

How very touching! I'm set to marry in December. No ceremony, but I will be having a party. I'm going to make my own wedding cake(s), and this is it! Thanks so much for the recipe and tips!

Seeker said...

my boyfriend loves carrot cake and I think that this is the perfect one for his birthday!! Thank you

Petit Gateau said...

i made this for my mother's birthday and the whole family loved it. i reduced the sugar to 1 1/2 cups and it was still delicious!

Holly said...

I made this cake for my husband's birthday.... It was the most moist, delicous cake we've ever had. I am making it again for Easter. Thank you!

Christina {Carolina Charm} said...

Brittany, this cake looks too beautiful to eat! I just picked up all the ingredient to make it to bring to my in-laws for Easter. Hope it turns out as pretty as yours! I am going to try and add a vanilla pudding layer inside too. Thanks {to you and your mom} for sharing this recipe. Have a wonderful and blessed Easter weekend, friend.

Anna said...

Fabulous baking, motivating blogs and great photography. I love your website.

Anonymous said...

Thank you so much for sharing verses on your blog! It's refreshing :)
And the cake is so beautiful! Great photography too!

domonique @ a bowl full of simple said...

Made this today for my hubbie's birthday!! can't wait to take a bite! thank you for the inspiration. it's his fave!

A Former Flower Child said...

Hi Brittany ...I found your blog while looking for honey truffles.:-) Your photography is beautiful,your recipes look yummy,I love the way you openly share your faith in Jesus,and I loved your beautiful and previous wedding video !!! May God continue to bless you and your hubbie !

Steph said...

Hi! I LOVE your blog! I am making a "sweet treats" cook book for my bridesmaids and wanted to use the image for your carrot cake in honor of my grandmother. Do you mind sending me a high res image so I can include it in my book? Thanks a bunch!!

Anonymous said...

I just made this cake for my Dad's birthday, and it was delicious!!!! I was wondering how long will the cake be good? ..Will it still be good for a week? I hope so~

Anonymous said...

Just made this for my daughters birthday! EVERYONE loved it! It was simple to make and absolutely delicious! Thank you for giving the perfect carrot cake recipe with amazing icing so she could enjoy a homemade carrot cake....her request was more than satisfied!

DA BakeswHeart said...

I love this recipe! Thank you.

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