Saturday, December 14, 2013

Robert's Famous Carrot Cake

Just look at it for a moment.  Isn't it beautiful?!  Do you hear the angels singing in the background?  This cake is incredible, if I do say so myself!  I mean it has carrots in it for goodness sake so it has to be healthy, right?!  I have made this cake dozens of times and people go crazy for it, including my family.  It is my all time favorite carrot cake I have ever had and I hope it will be yours too!  Ok, let me walk you through it...try not to drool like I do....

First, preheat oven to 350 degrees.  Then butter and flour two 9 inch cake pans.  These pans are giddy with excitement knowing the goodness that's about to be poured into them!!!
In a mixing bowl, I use my favorite KitchenAid mixer, blend with the beater attachment the sugar, oil and eggs until completely combined and golden yellow.  Man that's a lot of oil!  The trick is to not think about it!  If you keep telling yourself this recipe has carrots in it, you will convince yourself it is healthy!  It just takes practice!  Anything with carrots is healthy, anything with carrots is healthy, anything with carrots is healthy, Namaste my friends!
Sift together the flour, baking powder, baking soda, salt and cinnamon and add to egg mixture.  Mix to combine.  Ahhhh, my mouth instantly turns into a smile when the cinnamon starts whirring around the air!  It is the elixir of the gods and honestly one of my favorite spices!
Add carrots, pineapple, nuts and mix to combine again.  if you are a diehard carrot cake fan and must have raisins in your carrot cake then by all means add raisins.  Most of my friends hate raisins and I've never added them, or missed them, but if you like them then add them to yours!  Pour evenly into the two cake pans and bake at 350 for about 35 minutes or until toothpick or knife comes out clean when inserted into middle of pan.
Let cakes cool until cool to the touch, about 45-60 minutes.  I can hear the angels starting to prepare their hymns....they are just waiting for the frosting..I don't blame them!
When the cakes are completely cool, it's time to make the frosting.  Combine the butter, cream cheese and vanilla until well combined.  The add the powdered sugar and gradually mix until powder is incorporated and then turn on medium  until combined. 
Frost the middle and outside of cake generously and make sure to lick the beater attachment and bowl when done!  You don't want any of this deliciousness to go to waste!  Enjoy my friends!

ROBERT'S FAMOUS CARROT CAKE RECIPE:
Cake:
1 1/2 cups sugar
1 1/2 cups vegetable oil
4 XL eggs
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tablespoon cinnamon
2 cups grated raw carrots
10 oz crushed pineapple, drained
1/2 cup chopped pecans

Frosting:
1/2 cup butter
8 oz cream cheese (room temperature)
1 teaspoon good vanilla extract
1 lb confectioners sugar

Preheat oven to 350 degrees.  The butter and flour two 9 inch cake pans.

In a mixing bowl, mix the sugar, oil and eggs until completely combined and golden yellow.
Sift together the flour, baking powder, baking soda, salt and cinnamon and add to egg mixture.  Mix to combine.

Add carrots, pineapple, nuts and mix to combine again.  Pour evenly into the two cake pans and bake at 350 for about 35 minutes or until toothpick or knife comes out clean when inserted into middle of pan.

Let cakes cool until cool to the touch, about 45-60 minutes.

When the cakes are completely cool, it's time to make the frosting.  Combine the butter, cream cheese and vanilla until well combined.  The add the powdered sugar and gradually mix until powder is incorporated and then turn on medium  until combined. 

Frost the middle and outside of cake generously and enjoy!!

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