Delicious, Moist Carrot Cake!


One of the great things about a September birthday is that there is plenty of fresh garden veggies around, including carrots!  My favorite birthday cake is a Carrot Cake!  However, since it is not September, and I had a huge craving for carrot cake, I had to break down and go buy a big bag of carrots to get my carrot cake fix!  It was totally worth it!  I LOVE this recipe.  I use the cake recipe from my mother-in-law, THEN, I use the glaze and icing recipe that I got from the Food Nanny.  Talk about pure delight!

I made some last night, then went to choir practice.  The entire time while I was playing the piano, I couldn’t wait to get home so that I could have one more piece!  When I got home, I walked into the kitchen and do you know what I saw????  An empty dish!  I could not believe what I saw!  Oh well, I guess my family was helping me to not blow my diet….. dad burn it!  Now, all I want to do is make another one for family night!  Too bad I’m short on carrots!  Oh well, that would have just meant a whole lot more exercising today and it is cleaning day, so that would not have been an option!

For the cake:

Mix the following:

2 C sugar

1/2 C oil

4 eggs

Then mix in the following:

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

3 C shredded carrots (about 5 or 6 good sized carrots)

2 C flour (You might want to add a little bit more — my two cups didn’t seem to be quite enough — maybe about a 1/2 C more or so)

1 C nuts (optional — but completely worth it!)

Grease and flour a 9×13 baking dish.  Pour the prepared  batter into the dish and bake at 350 degrees for about 35 – 40 minutes.  It’s done when a knife inserted into the cake comes out clean.

While the cake is cooking, mix the following together and bring to a small boil:

1/2 C sugar

1/4 tsp baking soda

1/4 C butter milk or milk

1/4 C (1/2 a stick) of butter

1/2 T corn syrup

1 tsp vanilla

When the cake is done baking, gently “stab” you cake in several places with a knife or a toothpick.  Drizzle the entire pan of glaze over your cake.  Let it get down into all those little holes you just made.  Let it set for a short little while to cool, then spread your cream cheese icing over the top.  Garnish with more nuts, if desired.

1/4 C (1/2 a stick) butter

4 oz cream cheese

1 tsp vanilla

1 C powdered Sugar

1 tsp orange juice

1 tsp orange zest — If you don’t have orange zest or orange juice, you could simply omit it and just use a little bit of milk instead, if your icing is too thick — but the orange flavoring is out of this world!