Today (February 3rd) is National Carrot Cake Day!
I found this really great picture of a carrot cake and wanted to share it but I am not able to trace it back to the creator. So if anyone knows who this amazingly cute carrot cake belongs to, please let me know.
UPDATE: I found the creator of this amazing cake and not only can I give credit but I can send you over to check out the tutorial that she made to go along with it! Go check out Eva at MakeMeMyCake Happy Carrot Cake Day indeed!
Carrot cake is a very interesting cake. People either love it or they hate it. I personally love carrot cake.
Then there is the question of do you like your carrot cake with all of the nuts and extras that you can add to it.
Really! There are recipes out there that throw in the kitchen sink to their carrot cakes. There are nuts, pineapple, coconut, raisins, you name it, it’s probably been in a carrot cake.
In honor of National carrot cake day, I am going to share one of my most loved recipes. Just a warning that my carrot cake is not the most ideal for tiered cakes but it works. And I don’t really add anything but carrots to my cake but if you want to add them, I’m sure it would still be really tasty.
- 2 ½ c Sugar
- 1 ½ c vegetable oil
- 4 eggs, separated
- 5 Tbsp hot water
- 2 ½ c flour
- 1 ½ tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 2 c carrots, peeled and grated
- Preheat your oven to 350. Sift flour, baking powder, nutmeg, cinnamon, cloves, baking soda, and salt into a bowl and set aside. In your mixer, whisk the sugar and the oil until it is well combined. Add the egg yolks one at a time and beat it well. Beat in hot water. Reduce the speed on the mixer and slowly add the flour mixture to the wet ingredients, stirring until well combined. Fold in the shredded carrots. (If you want to add extra ingredients such as pineapple, nuts, or coconut, this is when you would add it) In a separate bowl, whip egg whites until stiff peaks form. Fold the egg whites into the batter. Pour the batter into greased and floured cake pans. Bake for 50-60 minutes. Let the cakes cool in the pans for 10-15 minutes. Remove the cakes to a wire cooling rack to cool completely.
So how do you like your carrot cake?