“Where would we be without salt?” – James Beard

for thea…

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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.

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This entry was written by Ashley Rodriguez, posted on February 12, 2007 at 5:57 pm, filed under Cakes. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

7 Comments

  1. littletjournal
    Posted February 13, 2007 at 1:04 am | Permalink

    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

  2. Cindy
    Posted February 13, 2007 at 9:19 pm | Permalink

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

  3. Helen
    Posted February 14, 2007 at 4:00 am | Permalink

    That recipe is great. I love the addition of mascarpone to the cream cheese frosting.

  4. dbaron
    Posted February 15, 2007 at 3:25 pm | Permalink

    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)?

  5. Thea
    Posted February 17, 2007 at 5:20 am | Permalink

    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!

  6. Rachel
    Posted February 22, 2007 at 7:11 pm | Permalink

    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!

  7. Julie
    Posted March 27, 2007 at 9:51 pm | Permalink

    I am going to give this a try. I have a friend who absolutely loves carrot cake.
    Thanks

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