Happy Anniversary Carrot Cake!

our wedding date in a cake!

Casey and I celebrated our 2nd wedding anniversary last week! I made him a cake to celebrate! Carrot Cake is our number one FAVORITE cake. I decided to try the recipe from The Magnolia Bakery cookbook my neighbor gave me.

The cake turned out FANTASTIC! It was the first time I used pineapple in a carrot cake and I really enjoyed the result. I did not use the toasted coconut though…I thought it might take away from the carrot flavor.   If you end up trying it with the coconut, lemme know how it is!!!

outta the oven

For the Cake Part:

  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil (canola is preferred)
  • 1 3/4 cup sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups lightly packed shredded carrots
  • One 8oz. can crushed pineapple in it’s own juice-with juice
  • 3/4 cup sweetened shredded coconut (I omitted this part)
  • 2 cups coarsely chopped toasted pecans  (1 cup for the garnish and 1 cup for cake batter)

To toast the pecans, place on a baking sheet in a 350 degree oven for 15 minutes, or until lightly brown and fragrant. Set aside to cool

Preheat Oven 325 degrees.

Grease and lightly flour two 9×2 inch round cake pans, then line the bottoms with wax paper. (I used Pam instead and it worked just fine!)

In a small bowl, sift together the flour, baking powder, cinnamon and salt.  Set aside.

In a large bowl, on the medium speed of an electric mixer, beat the oil and sugar together. Add the eggs, one at a time and beat until light & thick (about 2 minutes). Add the vanilla and beat well. Gradually add the dry ingredients, beating until well incorporated.  Stir in the carrots, pineapple (with it’s juice), 1 cup of pecans and coconut (if you decide to use it). Divide the batter between the prepared pans and bake for 40-50 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pan for 1 hour. Remove from the pans and cool completely on a wire rack.

frosting pit

For the Cream Cheese Frosting Part:

  • 2 8oz. packages of cream cheese (softened and cut into little pieces)
  • 6 tablespoons unsalted butter (softened and cut into little pieces)
  • 1 1/2 teaspoons vanilla extract
  • 5 cups sifted confectioner’s sugar (I used a heaping 4 cups cuz I don’t like it tooo sweet!)

In a large bowl, on the medium speed beat the cream cheese and butter until smooth (about 3 minutes). Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time until smooth and creamy. Cover and refrigerate the frosting for 2-3 hours to thicken before using. Do not keep it in the fridge any longer or it will be too hard to frost!

i over frosted inside...what else is new??

When the cake has cooled, ice between the layers, then ice the top and the sides of the with the Cream Cheese Frosting. Put the toasted chopped pecans around the edges. Tada!

get my fork NOW!

I quickly gave half of the cake to my neighbors.  There’s no way that cake would have lasted under our supervision! You’ll see what I mean….

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8 Comments

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  • March 26, 2008

    i truly wish i was your neighbor. carrot cake makes me swoon, and yours looks incredible!

  • March 26, 2008

    Wow that looks great!

  • Kevin
    March 26, 2008

    I wish I was your co-worker and got leftovers of that delicious looking carrot cake :(

  • March 27, 2008

    thanks cara & a. grace!!

    kevin…if you are nicer to me, I’ll bring some in!

  • April 2, 2008

    What a stunning cake!

  • Leah
    April 29, 2011

    Beautiful! I love that you put the date on it. My boyfriend and I are celebrating 4 years in a couple weeks, I think I might use that idea on a brownie type cake, he loves chocolate/brownie anything haha!

  • Berenice
    August 7, 2012

    So delicious!! I made this tonight and it’s amazing. My dad doesn’t like frosting so I skipped the frosting and it is still super delicious. Thank you for sharing the recipe. Next time I’ll have to make it with frosting, just for me haha.

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  • [...] It’s a sad day in Boston.  As of 8am tomorrow, my friend Jen will be en route to her new life in Los Angeles.  And while I’m happy for her that she’s ending a LDR (long distance relationship) with her boyfriend, I’ll miss her terribly!  Tonight, a few friends gathered at my apartment for a final goodbye dinner.  The menu: tomato, goat cheese, and basil galette; onion tart; roasted asparagus; arugula salad; and the grand finale carrot cake. [...]