Wednesday, April 18, 2012

Here is the most Recent of my cakes. This was for Darwin's cousin reception that was in Burns last weekend. It is a walnut carrot cake with cream cheese frosting. The carrot cake was a HUGE is a really tasty recipe so I thought what better place to share than on my blog :) So here it is....

Carrot Cake:
2 cups Sugar
1 ½ cups Oil
4 eggs
1 tsp vanilla
2 tsp baking soda
2 tsp salt
2 tsp baking powder
2 cups flour
2 tsp cinnamon
3 cups grated carrots (sometimes up to 5 cups)
1 cup chopped walnuts
Cream sugar and oil until well blended. Add eggs and vanilla, and beat well. Add dry ingredients to creamed mixture. Mix on low speed just until moist. Fold in carrots and nuts. Bake at 350' for 50-60 minutes in greased and floured pan.

Cream Cheese Frosting
1 stick of butter . softened
16 oz box of powdered sugar
8 oz package softened cream cheese
½ tsp vanilla
½ tsp lemon juice
Mix butter and cream cheese. Add powder sugar and beat well. Add vanilla and lemon juice and mix it in. Frost cake when cool

And here is one more recipe for kicks... so like the recipe says you should grease and flour your pans...this is kindof a pain and you are always wondering anxiously...did I grease and flour it enough...will the cake come out. Until alas, you flip that pan over and nothing happens.... well us cake people that do lots of cakes use something called cake release...
it is an 8 oz bottle and usually goes for about $ that can get pretty spending if you use it alot like I I did alittle googling and found a homemade version and man oh man I'll never buy that kind again!
 So here it is for you all...

Cake Release
1 part veg oil
1 part shortnening
1 part flour
 whipped till combined and smooth Store in air tight container stir if necessary before use. I store it in a mason jar.


  1. So when do you use more than 3 cups of carrots?
    Do the extra carrots just make the cake more moist or heavier?

  2. it makes it more moist and heavier weight wise(this cake weighed close to 50lbs), for the wedding cake I usually do 3 heaping cups full of carrots, it's really up to you as too how much carrots you really want.

  3. and how do you apply the cake release?

  4. with a pastry brush, just besure to get it all over the pan and creases. :) works great!