I have few carrots in fridge and was thinking to make carrot cake. I searched the carrot cake recipe in The Pioneer Woman site and found this. This is an easy recipe. All you need is get ready the ingredients, mix and bake. In order to make it healthier I replace white sugar with dark brown sugar; replace half portion of all-purpose flour with whole wheat flour. I bake half of the recipe in 7-inch baking pan. As for the icing I reduced to half as well. As usual I reduce the amount of sugar. Do adjust according to your liking.
Overall the carrot cake is good provided with the cream cheese buttery icing on top :D The texture is more on muffin side with lots of shredded carrot in between. Don't you think is much more appealing with the frosting on top?
Adapted and slightly modified from The Pioneer Woman Baked half recipe in 7-inch round pan Carrot cake with Frosting (The Pioneer Women) Ingredients:
~Cake (A) 90g dark brown sugar
½ cup vegetable oil
2 whole eggs
(B)
½ cup all-purpose flour ½ cup whole wheat flour 1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoons salt
1 cup grated carrots
~Frosting
65g butter, softened 65g cream cheese, softened
50g icing sugar
Methods:
1. Preheat the oven to 180C. Mix together the sugar, oil and eggs in a large bowl.
2. In another bowl, sift together the flour, baking powder, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well.
3. Pour the batter into a lined (or greased and floured) pan and bake until done, about 30 minutes. Leave to cool completely.
4. For the icing: In a larger bowl, cream the butter, cream cheese and icing sugar together. Spread the icing on the completely cooled carrot cake. Decorate the cake as you like.
I'm linking this post to Cook like a Star, Ree Drummond organised Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.
