Sunday, April 10, 2016

Carrot Cake


It’s been a very long time since I’ve attempted to make a carrot cake. Without the cream cheese frosting it just doesn’t taste the same. I made one a little over 10 years ago and the cake was fine, but the frosting pretty much sucked. I made cream cheese frosting about a year ago. It was close, but it still wasn’t quite right. Lately, I’ve been craving a piece (or two) of carrot cake. So, what is a girl to do? Well, make it herself! I did and I am very happy with the results. This cake is light and rich at the same time. The frosting is about as close to the real thing as I can remember. The key to the frosting is to use the Tofutti Better Than Cream Cheese. The consistency and taste is the best that I have found so far.

2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp cream of tartar
½ tsp salt
2 ½ tsp ground cinnamon
3 cups finely grated carrots
4 eggs
1 ¼ cup canola oil
1 cup dark brown sugar
1 cup granulated sugar
1 tbsp vanilla extract



·      Preheat the oven to 350°F.
·      Grease and flour 3 9-inch round cake pans.
·      Combine the first 6 ingredients (flour-cinnamon) in a medium bowl.
·      Whisk to combine.
·      Grate the carrots using the fine grater blade of your food processor or the fine grate side of your hand grater.
·      In a large mixing bowl, beat oil, sugars, eggs, and vanilla extract.
·      Mix the dry ingredients with the wet.
·      Stir in grated carrots.
·      Evenly divide the cake batter into the 3 cake pans.
·      Bake for 25-30 minutes or until a toothpick comes out clean.
·      Cool for 10 minutes on a wire rack.
·      Remove from pans and cool completely on wire racks.
·      Frost and assemble cake.

“Cream Cheese” Frosting

2 8oz tubs of Tofutti Better than Cream Cheese
1 cup of Fleischmanns Unsalted Margarine Sticks
1 tbsp vanilla extract
½ tsp salt
4 tsp lemon juice
1 2lb bag confectioners sugar


·      Bring the “cream cheese” and margarine to room temperature.
·      Beat the “cream cheese” and margarine in a large mixing bowl.
·      Mix in vanilla, salt, and lemon juice.
·      Mix in confectioners’ sugar a little at a time.


Optional: Toast 1 cup of chopped pecans and sprinkle on top of the cake or press onto the sides of the cake immediately after frosting.

You can also add 1 cup of toasted chopped pecans the cake batter. I chose not to do that this time.