Carrot Cake

Written by Published on in CUT Cooking, CUT Cooking Gluten Free Flour, Desserts
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Fall is here! The leaves are turning brilliant shades of red scarlet, burnt orange and yellow hues. The nights are cool, the afternoons beautifully sunny. The sun setting earlier and rising already hours later than it did a month ago. Gardens are harvested and hopefully you have carrots stored and they’re bigger than these little babies harvested early!

We live in Calgary, Canada and if you know anything about Calgary, our weather is a bit wild! Our growing season is very short and the weather is SO unpredictable. These variables add for some interesting gardening conditions and what you can actually expect to grow! However, carrots are one vegetable that is dependable. They’re hearty and usually grow amazing despite our crazy weather.

If you don’t have a garden, carrots are the vegetable that is always carried in the grocery stores. They come in all shapes and sizes and really, definitely a staple in most Canadian diets. And because they’re not ‘green’, most children love them too! lol.

Having said all of this, why is it that we often forget about one of the most delicious desserts! That’s right, Carrot Cake! Truth be told, we both maybe make a carrot cake once a year…if that. After creating this recipe though, we’re certain it’ll stay on the radar.

This layered carrot cake is so incredibly delicious! It’s moist, luxurious texture is complimented with the most incredible cream cheese frosting. Everyone in your family will love it! Lol, maybe even watch the four-legged children…

Grab your carrots and lets go!

This recipe is so simple! Anyone can achieve this delicious reward. You’ll be able serve it to guests confidently and we promise everyone will enjoy!

AND…if you’re hoping to make this dessert even more incredible we need to tell you all about an ingredient crafted in Canmore, AB right near us. A few months ago, our paths crossed with another like minded female founder of a company called Drop Caramel CO. She makes the smoothest, most delicious caramel and caramel syrup! Yes, you read that correct. Caramel syrup. Soak that in!

We knew exactly what the finished garnishing was going to be…Drop Caramel Syrup. Let us promise you that this did not disappoint! It was perfect – deliciously rich, and Alberta made. Squeeze away.

First though, let’s bake Carrot Cake.

Carrot Cake
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Carrot Cake

Recipe by cutcookingCourse: DessertCuisine: CanadianDifficulty: Easy
Servings

10

servings
Prep time

25

minutes
Baking time

1

hour 

This layered carrot cake is so delicious! It’s moist, luxurious texture is complimented with the most incredible cream cheese frosting AND Drop caramel syrup. Everyone in your family will love it!

Ingredients

  •  2 cups white sugar

  • 1 ¼ cup oil 

  • 3 eggs 

  • 1 tsp vanilla 

  • 1 cup crushed pineapple with juice 

  • 2 ½ cups CUT Cooking All Purpose flour (390g) 

  • 1 tsp cinnamon 

  • 1 tsp baking soda 

  • 2 tsp baking powder 

  • ½ tsp salt

  • 2 cups grated carrot

  • 1 cup shredded coconut

  • Cream Cheese Frosting

  • 8oz. cream cheese

  • 4 tbsp soft butter (room temp)

  • 4 cups powdered icing sugar

  • 1 tbsp. milk

  • Garnish

  • *Optional

  • Drop Caramel Syrup

  • Walnuts / Pecans – chopped or whole

  • Carrots

Directions

  • Preheat oven to 350°F
  • Using electric mixer with whisk attachment; combine sugar, oil, eggs, vanilla and pineapple.
  • Add CUT Cooking All Purpose Flour, cinnamon, baking soda and salt. Mix well.
  • Stir in grated carrot and shredded coconut.
  • Prepare two 8 inch round cake pans, lined with parchment on the bottom, and sides lightly greased. 
  • Divide batter evenly between both pans and level smooth with spatula.
  • Bake for 55-60 minutes. To test if cake fully cooked, insert toothpick into the middle – if it comes out clean then cake finished baking. If batter is still on the toothpick, then continue baking for a few minutes and check again.
  • Remove cakes from oven and let FULLY cool before icing. (HINT: This cake freezes well and can be prepared beforehand. We like to freeze the cake layers, and then pull them out when you’re ready to ice and enjoy the cake. It’s easier to spread icing on frozen cakes!)
  • Make cream cheese frosting. Using electric mixer again, combine cream cheese and butter and beat until smooth.
  • Gradually add powdered icing sugar and continue to mix. Ensure that the frosting isn’t too thin or the layers will not stand tall and icing will run. Feel free to adjust amounts of milk or sugar if needed in small increments- if it’s too runny, add more sugar, If it’s too thick add a small amount of milk.
  • Simply top the first layer with half the icing and sit next cake on top.
  • Use remainder of cream cheese icing and spread smoothly on top. Squeeze Drop Caramel Syrup, or add carrots, walnuts/pecans to garnish if desired.
  • Enjoy the garden harvest, eat carrot cake! -Stacey and Meg