A few days ago, I posted a healthy carrot salad recipe and mentioned that another carrot recipe would follow. When I saw a recipe for Kay’s Carrot Cake posted by one of my favorite food blogger’s I knew right away I wanted to try it. Paula, from Salad in a Jar, made it for her mom’s 93rd birthday! The original recipe comes from Paula’s sister, Kay. Paula includes her own variation which is a little more healthy. Or, I should say, a little less unhealthy 🙂
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I have enjoyed every recipe I have made from Paula and this one goes on the list as well. Not only is it a pretty cake but just as moist and rich as one might expect in a carrot cake. The cream cheese frosting is lick-your-finger delicious. I followed Kay’s frosting recipe but used a full 8-ounces of cream cheese instead of just the 6-ounces. Paula’s version uses marshmallow cream that I will, for sure, be trying.
Although I did not have the correct tip, I piped some orange frosting to resemble carrots onto the top of the cake just because I have always wanted to make a cake with piped- on carrots! And, yes. That is parsley you see on my cake. Creativity only goes so far and I wasn’t about to make extra frosting just so I could pipe green carrot tops.
Here is the recipe right from Paula’s Blog. And if you have a chance, stop by Paula’s place. I just love her and you will too. She has many “skinny secrets” for eating the foods you enjoy and still staying fit and trim!
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Kay’s Carrot Cake
Note: Paula’s version is indicated by the parenthesis
INGREDIENTS
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1-1/2 cup oil (1 cup)
- 2 cups sugar (1-1/2 cup)
- 4 large eggs
- 3 cups grated carrots
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts (I use toasted pecans + 1/2 cup raisins or dried cranberries + 1 cup shredded coconut)
Directions
First: Preheat oven to 325 degrees F. Prepare 3 9-inch round cake pans or 10 x 14-inch rectangular pan by spraying with vegetable oil/flour combination such as Baker’s Joy or line the bottom of pans with wax paper or parchment paper (my preference).
Second: Whisk together flour, baking powder, soda, cinnamon, and salt.
Third: Combine oil and sugar in mixer bowl until smooth. Add eggs and mix until smooth. Mix in carrots and vanilla.
Fourth: Add dry ingredients and mix only until they disappear. Gently fold in nuts, fruit and coconut if using.
Fifth: Bake for 25-35 minutes rotating pans half way through baking time. After cooling for 5 minutes, turn out onto baking rack and allow to cool completely before icing.
Cream Cheese Icing (Kay’s way)
INGREDIENTS
- 6 ounces cream cheese, softened
- 1/4 cup butter, room temperature
- 1 pound (3-1/2 cups) powdered sugar
- 2 teaspoons vanilla extract
Directions: Mix cream cheese and butter till smooth and fluffy using an electric mixer. Add powdered sugar and vanilla. Beat until light and fluffy.
Cream Cheese Icing (Paula’s way)
INGREDIENTS
- 8 ounces cream cheese, softened
- 1-1/2 cups marshmallow cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Vanilla Cupcakes with Cherry Buttercream Frosting
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I've seen so many recipes lately for carrot cake! So far, I think yours must be the best! The other one I really like is Scott's Carrot Cake with Cream Cheese Frosting. What do you think? Happy Baking!
I'm still looking for a good carrot cake recipe, so I'll have to give this one a try. I like how you reduced the sugar…
Your cake is beautiful! My boys have asked me to make carrot cake, I see this in my near future-thanks:@)
I love carrot cake and your idea for the parsley was great. I think it looks fantastic. Besides, I've always picked that parsley off of anything and put it on the side of my plate anyway 🙂
That looks yummy…Don loves carrot cake, so I am going to have to make that when my boys come up this weekend!
I am definitely impressed- that looks amazing! If you're interested in entering a Halloween recipe contest, I'd love to see what you come up with! You can go here to learn more about it.
Gorgeous, stunning pics
This looks wonderful and it's just in time for me! My husband's 50th birthay is coming up in October and carrot cake is his favorite! I'm so glad I've found your blog, I enjoy every trip I take over here.
Sherry @ A Happy Valentine
Oh I am drooling this is hard to look at right before I go workout lol!! ~Love Heather
That is my favorite cake and you just made the most beautiful looking one I have seen so far. You're a very talented lady. Hugs, Deb=^..^=x5 Ottawa, Canada
Oh…that sounds just plain decadent to me! Yum! Good job on your cake-it LOOKS wonderful and I'll be it tastes even better than it looks! Yumnmmmmmmy – Diana
There's just something about a traditional carrot cake for me. Yours looks luscious and I love the fresh parsley! I will definitely bookmark it for a special occasion. Thanks
How wonderful ! i'll have to think of an excuse to bake it !!!
What a delicious-looking cake! This would be heavenly with a morning cup of coffee!