Tap, tap, is this thing on?
I welcome myself back to the digiverse (digital universe, haha cringey, I know).
It has been ages since my last post for quite frankly, I was doubting myself and my capacity to write (one too many times) during the quarantine. Now that we are transitioning to normal bit by bit, I packed and sealed all my excuses in my archives box of covid-19 memorabilia and decided to commit to paper (or in this case, commit to blogging) my food adventures once again.
I have a handful of photos up my sleeve and posting them one by one can be quite a challenge haha, but I consider it a fun inconvenience to set about.
I would like to start off with the first of three cakes that I had to bake during the ECQ (enhanced community quarantine). I hark back on my craving for carrot cake and calling it a timely occurrence for it was a day before resurrection Sunday (commonly known as Easter). Since I would like to give credit where credit is due, I acknowledged April 12 as the day we commemorated Jesus’ triumphant rising from the dead.
So, carrot cake.
I remember that day full well. It was raining and I had a glimmer of an idea to document the procedure on video; in the hopes of uploading it on Youtube (HAHAHA, yeah, vlogging). But to my dismay, I lacked some clips which is why I was not able to edit and post. Sayang.
I was in the living room — took up arms with all my bowls, whisks, spatulas, and proceeded to battle that was my very first cake photography session. Andre on the other hand was so engrossed with his newly purchased Final Fantasy game on Ps4. And while I was accompanied by our cat, Parquet, he chose his noble steed, Java to keep him company. To each his own animals haha.
Of all the recipes I saw on Pinterest, I followed Gimmesomeoven.com’s take on the kuchen. Thankfully, it came out delicious enough to be devoured in a span of three days.
A little bit of history:
Did you know that Carrot Cake dates back to 1783 when it was first made in the UK to memorialize British Evacuation Day. History says it that sugar back in the day was so expensive that they would substitute this sweet staple with carrots.
That’s a piece of icebreaker trivia for you! haha, I do not know when you will be needing such information but I just found it interesting!
Carrot Cake with Cream Cheese Frosting
prep time: 30 MINUTES cook time: 30 MINUTES total time: 60 MINUTES yield: 16 SERVINGS
If you would like to customize your carrot cake, feel free to:
- Add nuts: Feel free to stir 1/2 cup chopped nuts (such as pecans, walnuts, pepitas or hazelnuts) into the batter, and/or sprinkle extras on top of the frosting.
- Add raisins: You could also stir in up to 1/4 cup of raisins.
carrot cake ingredients:
- 1 2/3 cup vegetable oil
- 1 cup packed brown sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pound finely-grated* fresh carrots
- optional: 1 cup chopped nuts or 1/2 cup raisins
cream cheese frosting ingredients:
- 3 (8-ounce) bricks cream cheese, room temperature
- 1 cup (2 sticks) salted butter, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine sea salt
- 6 cups powdered sugar (or more, if needed to thicken)
- Preheat oven to 350°F. Grease and flour three 8-inch round baking pans. (Or to save a step, you can coat them with baking spray, which already contains flour.)
- In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
- In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
- Portion the batter evenly into the prepared baking pans. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
- Meanwhile, to make the cream cheese frosting, combine the cream cheese, butter and vanilla in a large mixing bowl and stir until combined and smooth. (You can either do this with a spatula, or with a hand or stand mixer.) Gradually stir in the powdered sugar and mix until it is completely combined. You want the frosting to be pretty firm for a 3-layer cake, so add more/less powdered sugar as needed to reach the correct consistency.
- Once the cakes reach room temperature,* use a cake leveler or a bread knife to slice off the rounded tops of the cakes so that they are completely flat on top. Place the first cake on your serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges. Repeat with the second and third layers of the cake. Then use the remainder of the frosting to frost all around the side edges of the cake.
- Once you’re ready to serve the cake, slice it up and enjoy! Or cover and refrigerate for up to 4 days.
that’s it! serve and enjoy! 🙂