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4.03.2012

The Best Carrot Cake and My 200th post!


   This post marks the 200th on this lil' blog of mine! It's crazy to think I've sat down at my computer and blogged 200 recipes. That's a lot of bloggin' I tell ya. But it's been worth every second. I love it and it's become so much more than just a fun hobby. Thanks to all of you who have shared this journey with me! So how about we celebrate with some cake?!


   I am obsessed in love with carrot cake. The flavor, the texture... ohhh I love it. I know it's not everyones favorite, which secretly I love too because that just means more for me! ;) I like a simple carrot cake. I dont really care for the kind packed with all kinds of nuts and fruits. The one I'm sharing today is my favorite version! It's moist, tastes amazing and pretty easy to make!


The Best Carrot Cake
Serves 12

2 cups all-purpose flour
2 teaspoons cinnamon
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups canola oil
4 eggs
4 cups peeled and grated carrots (5 large carrots)
1 cup coconut

DIRECTIONS: Preheat oven to 350 degrees and grease two 9-inch round cake pans. Set aside.

Sift flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.

In a large bowl mix together sugar, oil and eggs with a hand mixer on low speed until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut. Divide batter evenly into the prepared pans. Bake 35 to 45 minutes, until a toothpick inserted in center comes out clean.

Cool pans on a wire rack for 10 minutes. Loosen the cake edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning upside down. Tap on the pan to loosen the cake onto rack. Cool cakes completely on the racks. Meanwhile, make frosting.

Almond-Scented Cream Cheese Frosting

3 cups powdered sugar
1 (8 ounce) package cream cheese, at room temperature
5 Tablespoons butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract

Sift the powdered sugar into a large bowl. Add the cream cheese, butter, vanilla and almond extract. Beat with a hand mixer until well-blended and smooth enough to frost cake with. Avoid over-beating, which may make frosting too soft.

TO FROST CAKE:  Place one layer top side down on a cake plate/platter. Spread top with a quarter of the frosting. Place second layer on top, top-side down. Frost top and sides with remaining frosting. Serve! Cover and store leftover cake in the refrigerator.

Recipe Source: The Food Nanny     


28 comments:

Megan Pence said...

Here's to 200 and many many more Holly!! And might I add, this cake does look delish. I'm equally in heart with carrot cake ;) ~Megan

Jocelyn said...

Your kind of carrot cake is exactly how I like mine too!!! Hmmm I could go for a huge slice right now!!

Congrats on your 200th post..that is awesome! I am so glad that we have gotten to know each other through blogging:-)

Holly said...

Megan & Jocelyn I love you both! Thanks for the sweet comments. So glad to have gotten to know you both in the foodie blog world :)

The Country Cook said...

Congratulation on the 200th post!! So happy for ya and I'm so thrilled you're still blogging! And what better to way to celebrate than with cake and I do love me some carrot cake too! This looks gorgeous girlfriend!!

Sahmy said...

Congratulations on 200 posts! I love carrot cake! Your blog is a favorite of mine. I make and go back so many of your recipes. Thank you!!

Mandy said...

Congrats, lady! I'm so happy you started blogging 200 posts ago! I never would have known you otherwise! Here's to 200+ more! Love and hugs to you:)

manga mboa said...

Congratulations; I am rubbish at doing a carrot cake and i don't know why?

AndiWinslow said...

Keep up the good work and congrat for 200 post. It's a lot of work doing a blog. But you do a great job so here to many many more recipes you can share with us. thank you your cake looks delish andi

CJAYMom said...

Happy 200th!!! You know I love your blog and I can't wait to read 200 more since you come up with the BESTEST recipes.

Becki's Whole Life said...

What a great recipe for your 200th post! I love carrot cake, too. The cream cheese frosting with the almond flavor sounds delish!

Bevy said...

I haven't had a good homemade carrot cake in a LONG, long time.

Maggie @ A Bitchin' Kitchen said...

Congrats on your 200th post! This cake looks awesome - I LOVE carrot cake!

Val said...

I just made pineapple carrot muffins and I swear I could eat carrot cake everyday, Your cake looks beautiful.

Jenn said...

I love the idea of adding almond extract to the frosting!

Aarthi said...

congrats..carrot cake looks awesome

scrambledhenfruit said...

I'd love to have a piece of that lovely cake with you to celebrate your 200th post. It looks delicious! :)

Slice of Southern said...

beautiful cake...and I too LOVE carrot cake!

Siggy said...

CONGRATS!
Beautiful, beautiful, BEAUTIFUL job on the cake!!!

Cassie/Bake Your Day said...

Congrats on 200, Holly! I haven't commented here in a while but just wandered over from Aimee's post today and glad I did. The cake looks amazing, I love the added almond flavoring. Yum!

Hilliary@Brunch and Cupcakes said...

This cake looks delicious! Congrats on your 200th post! I just read your guest post over at Aimee's blog, your strawberry chicken salad looks amazing!

Nicole@HeatOvenTo350 said...

Congrats on your 200th post! I'm pretty much in love with carrot cake, too. I love the almond scented frosting on this. It sounds amazing!

Dorothy @ Crazy for Crust said...

That sure does sound like an awesome cake! Happy 200!

So Domesticated said...

I'm obsessed with carrot cake, too! Yay for your 200th post!

Project Management Class said...

"Mouth Watering"....I love carrot cakes specially if baked by my mom. :)

italian luxury furniture said...

Oh that was easy...! I had a wrong thought of how to bake special cakes...I never thought it could be that easy.

Anonymous said...

nice opinion.. thanks for posting.

Amber said...

I'm just now seeing this, so I'm a little late to the party. I LOVE adding almond extract to frosting. It's sooooo good! I see that you add coconut to the cake, which I've never thought of, but will certainly start doing. I would also substitute coconut oil for the canola oil. It gives it another little boost of flavor.

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