Intro

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Photo courtesy of Gabriel Boone Photography 

This post could not have come at a better time. My dear friend Thea sent me an email this morning asking for an “uber-amazing” carrot cake recipe. Well Thea have I got a recipe for you (and everyone else interested in a killer recipe).

In my previous post with the cake that had a giant pink bow… the interior was a super moist carrot cake with a cream cheese frosting that is to die for. Knowing I had to make this carrot cake wedding cake I asked my mother-in-law if she had a favorite carrot cake recipe. Sure enough she did. It is so simple and delicious!!!

Without further ado I present to you…

Cindy’s Friend’s Carrot Cake Recipe For Thea (with a few minor changes)

1 1/2 cup grated carrots

1 cup crushed pineapple

1 cup toasted and roughly chopped pecans

2 cups flour

2 cups sugar

2 tsp. baking soda

1 tsp. salt

4 eggs

3/4 cup oil

2 tsp. vanilla

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. nutmeg

Combine eggs, oil and vanilla. Whisk together flour, sugar, baking soda, salt and spices. Add dry to wet. Stir until just combined then fold in carrots, pineapple and nuts.

Bake 350* approx. 30 min. Until cake a toothpick comes out clean.

Ashley’s Uber-amazing Cream Cheese Frosting

10 oz (room-temp) Cream Cheese
5 oz Mascarpone
2 tbl. Powdered Sugar
1 tsp Vanilla
½ tsp Cinnamon

Mix until combined and super fluffy.

I hope you all enjoy!! Seriously… it’s amazing.

 

11 Responses to “for thea…”

  1. littletjournal

    Perfect! Thank you thank you! Will report back on the results: Friday is the big day. I was even going to ask what the filling was for that bow cake…

    t

    Reply
  2. Cindy

    Thanks to Betty A from Santa Ana, CA for the original recipe. Betty’s carrot cake was always a treat at church potlucks.

    Reply
  3. dbaron

    MMMMMM. This looks so good. I should make these for my hubby when he comes back into town. Where do I find mascarpone (probably nowhere close to me)?

    Reply
  4. Thea

    It’s true! That cake is amazing. It got rave reviews fro m my whole family, and I have leftovers, so I can enjoy it again tomorrow :) Thanks!

    Reply
  5. Rachel

    I made your cake last night with just two changes. I used two containers of baby food carrots and grated carrots together to equal 1.5 cups. I didn’t have pecans so I used walnuts….my office raved it today! Thanks for sharing the recipe!

    Reply
  6. Lili

    30 mins of baking? Mine recipe has pretty much the same ingredients and I bake mine for 90mins

    Reply
  7. Ann Whitten

    I have a secret to share with you that will make your carrot cake even better. To grated carrots sprinkle 2 Tablespoons of sugar and set aside for 30 minutes allowing carrots to sweat. Then continue with recipe

    Reply
  8. guro

    Hi there, great blog! I want to make this cake for the kids in my daughter’s kindergarden to celebrate her 2 years, but I think I should perhaps omit the pecans since I am not sure if they all eat that. Do you have any experience with serving cakes with nuts to small kids? If it’s not a good idea, do you have any suggestions for substitutes? Thank you!

    Reply

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