Sunday, February 24

Impostor Carrot Cake

Carrot Cake...or is it?

"So, Mr. Carrot "Cake" you claim to be a cake is that correct?"

"Uhm, yes."

"Really, then explain to me why your recipe has more similarities to that of a muffin or a quick bread. Can you explain yourself?"

"Well, I...."

"That's what I thought. Admit it! You are nothing but a giant iced muffin! Tell me the truth!!!!"


It's true folks. While researching this recipe I discovered that Carrot Cake is not actually a cake, it is pretty much just a giant muffin covered in cream cheese frosting....of course there is nothing wrong with that! If anything consider this your excuse to eat it more often for breakfast. The Animators Wife and I have often discussed that most breakfast pastries are nothing more then glorified early morning desserts. After all, there really is not much difference between a frosted doughnut or a frosted slice of cake in the morning with your coffee now is there.

My first attempt at carrot cake was when I was about 16. I grated the carrots way too big and it came out more like a baked salad. Needless to say I hadn't attempted the cake again until recently. Carrot Cake is a wonderful spring time cake and with Easter around the corner I thought I'd try my hand at it again. I must say I was quite pleased with the results this time. So roll up your sleeves and get grating those carrots!  

Imposter Carrot Cake
3 cups grated carrots
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
4 eggs @ room temp
1/2 cup buttermilk @ room temp
1/4 cup sour cream @ room temp
1 1/2 cups granulated sugar
1/2 cup packed dark brown sugar

1 cup veg oil

Hand or stand mixer, mixing bowls, cake or cupcake pans

Begin by heating your oven to 350 degrees and greasing your baking pans.

Combine flour, baking soda, baking powder, salt and spices in a mixing bowl. Once combined add the carrots coating evenly. Set aside. 

Next on medium speed beat together the eggs, buttermilk, and sour cream until thoroughly combined. Begin adding the sugars and beat for 2-3 mins. Slowly pour the vegetable oil in and continue to beat 2-3 minutes. *note: you want to make sure everything is well combined at this stage.

Next fold your wet ingredients into your carrot and flour mixture. You will want to gently fold this in by hand with a spatula.. Fold 10-12 times making sure there are no pockets of flour. Next pour into your baking pan and set it on the middle rack of your oven. *note this is going to look kinda soupy, but its supposed to!

Cooking times are as follows:

  • 24 Cupcakes....18 to 23 minutes
  • Two 8 x 1-1/2 inch round baking pans....35 to 40 minutes
  • Two 9 x 1-1/2 inch round baking pans....30 to 35 minutes
  • One 13 x 9 x 2 inch baking pan....30 to 35 minutes
Once baked flip out onto cooling racks. Of course once its cooled you can slap on some Cream Cheese Frosting!

Cream Cheese Frosting:
2 8oz packages of cream cheese softened
6 tablespoons butter @ room temp
2 cups powdered sugar
1 teaspoon vanilla

On medium speed beat together cream cheese, butter, and vanilla. On low speed add the powdered sugar until combined and then beat at medium speed for 2 mins. 
two 9 inch rounds
three 8-inch rounds
one 9X13 pan 
up to 24 cupcakes.
Calories per serving: 340, assuming 24 servings

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