Southern Living Carrot Cake
Southern carrot cake. I’ve never made a carrot cake before believe it not. I’ve never been a huge fan of them, I’ve always said they’re just fine. This recipe is from Southern Living Magazine and was intended to make carrot cake bars. I’ve adjusted the weights to make a 9” round cake instead.
Ingredients (tall 9” round)
- 2 cups all-purpose flour (1.5 cup)
- 1 ½ tsp.s ground cardamom (1.125 tsp)
- 1 tsp. baking soda (0.75 tsp)
- ½ tsp. kosher salt (0.375 tsp)
- 1 ½ cups granulated sugar (1.125 cups)
- ¾ cup canola oil (½ + ⅛ cup)
- 4 large eggs (3 eggs)
- 2 tsp. vanilla extract, divided (1.5 tsp) Divided half for batter and half for icing
- 2 cups grated carrots (from 2 large carrots) (1.5 cups)
- ½ cup chopped toasted walnuts, plus more for garnish (0.375 cup)
- 1 (8-oz.) can or 1 cup canned crushed pineapple, drained (about 1/2 cup drained) (0.375 cup)
- Cooking spray
- 1 (8-oz.) pkg. cream cheese, at room temperature (170 g)
- ½ cup unsalted butter, at room temperature (0.375 cup)
- 2 cups powdered sugar (1.5 cups)
- Toasted coconut chips
Step 1 Preheat oven to 350°F. Stir together flour, cardamom, baking soda, and salt in a medium bowl. Whisk together sugar, oil, eggs, and 1 (0.75) teaspoon of the vanilla in a large bowl until smooth. Whisk flour mixture into sugar mixture until well combined and smooth. Fold in carrots, walnuts, and crushed pineapple until combined. Grease a 13-x 9-inch baking pan with cooking spray, and pour batter into prepared pan.
Step 2 Bake in preheated oven until a wooden pick inserted in center comes out clean and top is deep golden brown, about 40 minutes. Let cake cool completely in pan on a wire rack, about 1 hour.
Step 3 Beat cream cheese and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add remaining 1 teaspoon vanilla, and beat on low speed until combined, about 30 seconds. Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute. Increase speed to medium, and beat until light and fluffy, about 1 minute. (Beat butter and sugar first, then add cream cheese and vanilla and beat further)
Step 4 Evenly spread frosting on top of cooled cake. Garnish with toasted coconut chips and additional chopped toasted walnuts. Cut into 12 bars.
This is quite good, my partner really loved it as did my neighbors. I’m OK with it, but I think that is because I’m just not huge on carrot cake. I’d probably add a few more spices the next time and add orange or lemon to the frosting.