Two nights ago, all I could think of was carrot cake. So yesterday I decided to make it. This wasn’t supposed to be the post for today or a post at all. It was impromptu to satisfy a strong, night time sweet craving, but it turned out to be so good, Brian said, “blog it!” So did some friends online who hadn’t even tasted it.
Here is the cake I dreamt of two nights ago, shot this morning and just as good in reality. Its recipe is below, too!
This is one of those eggless cakes, and yes, it tastes delicious! Without the frosting it is totally vegan and you can’t even tell, because it it perfectly moist and soft. I personally like the frosting, that was half the dream, you know 🙂
This is also a nicely spiced carrot cake, balancing out the sweet frosting. I might cut down the spices if I wasn’t frosting the cake.
My recipe is my own, but was inspired by none other than our very own, local Kurt Beecher Dammeier’s Parsnip Spice Cake. Beecher’s Cheese is one of Seattle’s beloved at Pike Place Market with some of the best Mac & Cheese and Grilled Cheese Sandwiches you can find in this town. Of course, don’t forget their cheese! especially the great Flagship cheese. NYC, I’m glad you’re about to get a taste of such a great Seattle brand with your own Manhattan branch 🙂 Now I am just trying to picture the lines at lunch time at Beecher’s in NYC!
For the Carrot Cake
2 cups finely grated carrots
1/2 cup vegetable oil
1/2 cup soy milk (or regular milk)
1 cup brown sugar
1 cup all purpose flour
1/2 tspn salt
1 tspn baking soda
1 tspn cinnamon
1 tspn ground ginger
1/2 cup chopped walnuts
1. Preheat the oven to 350 F (175 C)
2. Grease a 9″ round cake pan
3. In a big bowl mix carrots, oil, soy milk, sugar, and spices
4. In a smaller bowl sift flour, salt, baking soda
5. Add the dry ingredients from small bowl to bigger and combine thoroughly
6. Mix in the walnuts
7. Pour the mixture into the pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. My old oven has really been varying in temperature, so this time is an estimate. The toothpick test is the best way to tell if it’s done.
For the Butter Cream Cheese Frosting
6 tablespoons unsalted butter
5 oz. plain cream cheese
3/4 cup confectioner’s sugar
1 tspn pure vanilla extract
1. Make sure the butter and cream cheese are soft, at about room temperature
2. Beat the butter and the cream cheese until smooth
3. Add the vanilla
4. Add the sugar
5. Taste and adjust the sweetness if you like. Mine has more butter than cream cheese as that is how Brian likes it — without the overwhelming flavor of cream cheese.