They Say It’s Your Birthday….

For the last couple of years I’ve wanted Carrot Cake for my birthday.  This year, no different. This carrot cake is very fruity, moist and not terribly sweet which is what I like about it.  Since my birthday is this week and I’m the person who bakes the birthday cakes at work, I had to, once again, bake my own.  We are celebrating early because I’m probably going to take my birthday off and go hiking or riding.

I made some changes to the recipe which I think really made a better cake.  (The green items are the changes) I’m sorry I don’t have a photo for you, I forgot to bring the camera to work. I borrowed a camera and did a rather makeshift photo shoot.  Not great…

Carrot Cake

  • 1 cup grated carrots
  • 1 cup all-purpose flour
  • 2/3 cup white sugar
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 8 ounce can crushed pineapple
  • 1/2 cup shredded coconut
  • 1/4 cup chopped pecans

Frosting:

  • 1/2  cup confectioners’ sugar
  • 4 oz cream cheese
  • 1 cup whipping cream, whipped
  • 1/2 tsp vanilla extract
  • shredded coconut for garnish

2 bowls, 8×8 baking dish, well greased

Preheat oven to 350°

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in egg, oil, vanilla, pineapple, coconut and pecans. Spoon batter into prepared pan.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Frosting: In a medium bowl, combine all ingredients, except whipped cream and coconut. Beat until smooth.  Fold in whipped cream. Spread on cooled cake and garnish with coconut.

Part of the problem with the original cake was the frosting was too sweet and too heavy for such a light, fruity cake.  The second problem was, once I added the coconut, 2/3 cup flour was not enough and the cake became almost watery and took forever to cook.  The added flour and the new frosting took care of both those issues nicely.

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