The past few weeks have been really busy. We had family visiting, it was nice but busy. One day last week, we had a nice meal of German Rouladen and I decided to finally make the carrot cake I planned a few weeks ago. Thanks to my prep work, the carrots were already shredded. Carrots pulled from my garden. 🙂 Throwing the cake together was easy, waiting for the cake to cook took about an hour.
I was in a hurry to get the cake done as I made it the morning of and time was not on my side. I put the cake to cool down in the freezer while I showered as I needed the cake cooled down quickly for the icing. As much as I love cake, this would have been awesome in cupcake form, especially considering the icing. I always struggle with decorating.
After eating the Rouladen, we went to the Calico mines and Ghost town in San Bernardino. Its a nice spot. I hope to go camping there someday. Upon returning to the house, we had afternoon coffee and cake, a German tradition. Everyone had at least two pieces. Yesterday, the last piece was eaten and I’m already missing this cake. 🙁
Please see recipe below for the best carrot cake I’ve ever had.
2 cups flour
2 tsp baking soda
2 tsp Cinnamon
1 tsp salt
1 1/2 cups sugar
1/2 cup vegetable oil
1/2 cup sour cream
4 large eggs
1/4 cup applesauce
1 tsp vanilla
3 cups shredded carrots
1 cup chopped pecans or walnuts
8 oz cream cheese
1/2 cup butter
1 tsp vanilla
1/2 box powdered sugar or to taste
1 cup cream
Preheat oven to 350 degrees. Take out cream cheese and butter to soften as you prepare the cake.
The best way to prepare this cake is to mix dry ingredients first and set aside.
Get your mixer and get to work combining the wet ingredients. Mix sugar, oil and sour cream first then add the rest. Once the wet ingredients are combined, add in dry ingredients a little at a time, mixing as you add.
Once complete, pour mixture in a greased pan or two if layering. Put into preheated oven for 50 minutes to an hour if using one pan. If using two pans, bake for 35-40 minutes.
While baking, prepare frosting. Whip cream cheese first. Add butter and vanilla and whip until combined. Add powdered sugar a little at a time and blend. Keep tasting and adding sugar to desired level of sweetness. Add cream a little at a time and blend to desired consistency. Add less cream if desired. Place in refrigerator until ready to use.
Once the cake is cooled completely, frost and refrigerate until ready to eat. MAKE THIS CAKE! You won’t be disappointed.
Until next time, Maria