Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

    ROD RECIPES 11/28/2006 Polaroid Camera Day Carrot Cake with Cream Cheese Frosting

    Source of Recipe


    Recipe Introduction

    Ok, who knows why they are called Land cameras? And, no, it's not because they don't work underwater. They are named after Edwin Land, the man who invented the process of instant photography. Question of the day... When was the Polaroid invented?

    Recipe Link:

    List of Ingredients

    ROD RECIPES 11/28/2006 Polaroid Camera Day Carrot Cake with Cream Cheese Frosting

    Carrot Cake with Cream Cheese Frosting

    4 large eggs
    2 cups sugar
    1 cup vegetable oil
    3 cup peeled, grated carrots (be sure to peel!)
    2 teaspoons cinnamon
    2 cups flour
    1 teaspoon salt
    2 teaspoons baking soda
    1 teaspoon vanilla

    Cream Cheese Frosting:

    8 ounces Cream cheese (1 block)
    1 stick unsalted butter
    1 lb (1 box) powdered sugar
    2 teaspoons real vanilla extract
    1 pinch salt
    1 teaspoon lemon juice


    Preheat oven to 350 degrees F.
    Grease the sides (and some of the bottom) of two nine inch cake pans. Flour heavily. Cut wax- or parchment-paper circles to fit in the bottom of the pans.
    Peel and grate the carrots.
    Beat the eggs and sugar lightly with a wooden spoon. Don't use an electric mixer, or the cake will turn out dry. Add the oil, carrots, cinnamon and vanilla.
    Mix the flour, salt, and baking soda together. Add flour mixture to carrot mixture, stir until just blended.
    Pour mixture into pans. Bang pans on counter to remove air bubbles.
    Bake for 35 minutes. Turn the pans 180 degrees at 20 minutes. Cake is done when it just pulls away from the edges of the pan -- the center may still be slightly moist if tested with a toothpick.
    Let cakes rest for about 30 minutes on a cooling rack. Then invert and remove the wax paper circles.

    Cream Cheese Frosting:

    Beat butter and cream cheese hard with an electric mixer until light and fluffy.
    Add everything else and beat well until smooth.
    For best results, put 1/3 of icing between two layers of cake. Make a thin layer with another 1/3 of icing around edges of cakes and top. Chill everything. Then use the remaining 1/3 of icing to finish icing the outside of the cake.

    Notes: This cake tastes best after resting for at least a day. If you store it in the fridge, let it come to room temperature before serving it. This carrot cake recipe has become insanely popular with everyone I've ever served it to. It's a popular request for birthdays and gets raves at parties and pot-lucks. Leave a comment if you make it to let me know how it turned out.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |