Friday, May 3, 2013

The Best Carrot Cake Ever!

It has been a while since I have written because I worked as a dental consultant for a few months.
I really enjoyed networking with awesome people and still want to continue in that line of work when the next opportunity arises. Until then, I will follow my other passion and write in my food blog for all of my favorite people.

I have missed writing recipes, being creative in the kitchen and baking for others. Now I have the time for that.

Here is the best dessert recipe that I like to make for company or any special occasion when I want something sweet and tangy. The candied ginger gives the cake a little extra kick or taste sensation that no one is expecting and the cream cheese frosting just melts in your mouth. Give it a try. It is much better than the basic store bought cake mix and well worth the extra effort.

Carrot Cake with Cream Cheese Icing 


Yield: Four 9" rounds or two 8”rounds

1 cup + 1/2 cup                         canola salad oil

2 C                                            granulated sugar
6 large                                      eggs room temperature
3 cups + 7 tablespoons              all purpose flour
3 teaspoons                               baking soda
1 1/8 teaspoons                         kosher salt
1 1/4 teaspoons                         ground cinnamon

1 ¼ teaspoons                          ground ginger

1/2  teaspoon                            ground cloves                          
1 1/4 teaspoons                         pure vanilla extract

2 tablespoons                            chopped candied ginger
1 teaspoon                                orange zest

Place all of the above into a bowl and blend until well mixed for about 4 minutes on medium speed. Set aside:

13 oz                                         pineapple, crushed (in juice)  Strain juice first
2 cups                                        flaked or shredded coconut
2 cups                                        pecans, or walnuts chopped (toast first on sheet pan in 325 oven 10 min)

Add to the above and mix until blended.

2 cups                                    carrots, shredded

¼ C                                        apple, shredded   

Add to above and mix well.

Place into 4 nine-inch pans and bake at 400°F for 35-40 minutes. Cool completely. If using 2 pans, cut each layer diagonally to make 4 layers.


1 pound                      cream cheese, softened
1/2 cup                       unsalted butter, softened
1-1/2 tsp                     pure vanilla extract

1-2 T                           heavy cream
5 cups                        powdered sugar

Beat the cream cheese and butter until smooth, for about 3 minutes. Add the vanilla.
Gradually add the sugar by cupfuls adding cream to thin out. Place into the refrigerator for about 2 hours to firm up prior to using.