Thursday, May 9, 2013

Carrot Cake with Cream Cheese Frosting

We had a very grey, wet day in New York so what better than to brighten it? A work birthday. I love work birthdays... I love to bake for work birthdays. Win, win :) Only thing is, how to transport a 2 layer cake via bus & a 1 mile walk?! Well, in pieces, of course. I clandestinely prepared this in the break area with a view. And I think it turned out pretty... 
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<3 Lishie

Carrot Cake
  • Baking Spray, for pans
  • 2 c all-purpose flour
  • 2 c sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 4 eggs
  • 1 1/2 c canola oil
  • 3 c grated carrots
Preheat oven to 350 degrees F. Spray 2 (9") round pans.

In a large bowl, combine flour, sugar, baking soda, cinnamon, ginger & salt. Add eggs &  oil. Blend until combined.Fold in the carrots.

Pour into pans. Bake for approximately 40 minutes. Remove from oven & cool for 5 minutes. Remove from pans & allow to cool completely before frosting.

  • 2 (8-oz) packages cream cheese, room temperature
  • 1 stick salted butter, room temperature
  • 1 (16-oz) box powdered sugar
  • 1 tsp vanilla extract
Mix all ingredients until fluffy.

Photo Courtesy of Jeremy Kelley (THANK you!!!)

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