Carrot Cake

Two pounds of lonely carrots have lived in the bottom of the vegetable drawer since St. Patty’s Day.  It was time for them to move out and be used. Carrot soup ? No. Carrot Salad ? No. carrot cake ? yes !

First I started by shredding them in the food processor. I go bored so I started carving faces on them before sending them to death in the shredder.

Cream cheese frosting dripping down.
Cream cheese frosting dripping down.

Once all the carrots were shredded I starting mixing the ingredients and to my shame I did not have any baking soda. Two types or coconut and three types of cinnamon in the cupboard but no baking soda. It was too late no going back  the eggs and oil were combined. After frantic search on the internet I learned there is no substitution for Baking Soda.  So I left the house in my comfy pants  and sugar coated Cape Cod hoodie and went to Rite Aid hoping no one would see me.  No one did and was back to baking in fifteen minutes.  This recipe is adapted from a couple recipes but mostly from Bunny’s Carrot cake on page 260 in The Flavor of New England  A sampler of Favorite Recipes by Grace Addition.

Everything but the …..Carrot Cake

3 Large Eggs

1 1/2 cups sugar (I did half brown and granulated)

1 1/4 cups light olive oil or oil of choice

1 tsp of vanilla or  princess flavoring *  and splash of orange blossom water

2 cups of all purpose flour*

2 tsp Vietnamese  cinnamon *

1 tsp Baking Soda

1 tsp Salt

2 cups of finely shredded carrots

1 small can of crushed pineapple the whole thing with all the juice

1 cup of coconut

1 cup of nuts

1 cup of golden raisins

Combine eggs,sugar,oil and vanilla.  mix for two minutes or until well combined, Add flour,salt,baking soda. gradually add or dump in the bowl with wet ingredients. beating until smooth. Fold in the remaining ingredients.  Grease and flour  pan of choice and bake in 350 oven until cake tester comes out clean.


Cream Cheese Frosting

1 8 ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2 1/2 cups confectioner’s (powdered) sugar or more

1 tsp vanilla or  1/2 tsp fiori di sicilia

Beat all ingredients together with an electric mixer  or stand mixer until smooth and fluffy

Frost the cake as much as you want. I liked the look of just on top and added some toasted coconut and pecans on top.

*I am not sponsored by  King Arthur Flour but  I love  all their products.  If you are in the North East you can feel good about supporting a company located in the lovely green state of Vermont.

What is your favorite thing to do with carrots ?  I still have a pound of them to use up.


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