Carrot Cake with Caramel Cream Cheese Icing

The older I get the more I like carrot cake. Huh, age is weird. In the past carrot cake was never really high up on my dessert list. Now, I feel like I’m a connoisseur of sorts when it comes to carrot cake. I am very particular about the flavor, texture and moisture when trying a new carrot cake. I have had some pretty awful carrot cakes and some out-of-this-world delicious carrot cakes. A pet peeve of mine is when carrot cake is dry. No cake should ever be dry, but if your carrot cake is dry you should be ashamed of yourself. How in the hell do you have a dry carrot cake?

This carrot cake is a process to make. Looking at the recipe and the steps, you’ll figure that out, so I would look like a complete liar to try to convince you otherwise. You’ll be glad you went through the trouble though. It’s time consuming and a couple more steps than you would like for a cake but at the end it’s a sweet sweet success. Trust me. I myself only make it for special occasions, like for a Birthday, Anniversary or when I have an ‘Intervention’ marathon. I can’t get enough of that TV show.

“Love and Trust, in the space between
what’s said and what’s heard in our life,
can make all the difference in this world.”
-Mr. Rogers


Carrot Puree

400g carrots, peeled and chopped
water just enough to submerge carrots

-boil the carrots until nice and soft and mushy
-strain and puree in your food processor

Carrot Cake

300g carrot puree
400g light brown sugar
160g canola oil
160g half and half
260g eggs
320g flour
9g baking soda
5g baking powder
3g salt
2g cinnamon
3g vanilla extract
300g shredded carrots
340g golden raisins

-scale out dry ingredients, set aside
-combine puree, sugar, oil, eggs and half and half in mixing bowl with paddle. Mix on medium speed until mix is completely combined.
-add your dry ingredients and mix until a smooth batter is formed.
-pour into a greased 9×13 casserole dish.

Bake at 325 degrees for 1 hour and 10 minutes. Turning pan once throughout baking. When done a knife poked into the center of the cake should come out clean.

Caramel Cream Cheese Icing

340g sugar
230g half and half
100g butter
452g cream cheese
generous pinch of salt

-cook sugar in medium sized pot until a golden brown
-add your half and half. Careful not get sugar splattered on you. It hurts!
-turn the heat to low and cook out any sugar lumps
-stain into a bowl, add your salt and set aside to cool, about 30 minutes
-in a mixing bowl with a paddle cream the butter and cream cheese
-add your reserved caramel and mix until smooth
-now you’re ready to pour the icing on your carrot cake

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