These carrot cake recipe from Bake Happy is a new favorite of mine. I have a few carrot cake recipes on hand but most of them call for spices and crushed pineapple that I don’t have. When I first read this carrot cake recipe, I imagined that this would be perfect for a kid’s birthday cake.
I mentioned before that I am challenging myself so I asked my friend to choose a cake flavor as base for her child’s Tiara Cake. I want to try something else aside from my chocolate cake and I also cannot imagine the horror of not discovering this great carrot cake recipe of Bake Happy. If you have time, I suggest that you go to her site and look around. She has tutorials and most of her recipes look great too….I am eyeing on making her Mocha Cake soon!
What I love about this carrot cake is the clean and simple taste that you get with every bite. They’re moist, not too sweet and it doesn’t have too much flavor/spices going on. I honestly prefer eating them as cupcakes, unfrosted, but they do look great dressed-up in frosting:) I did not try the frosting included in her recipe simply because the cake will be traveling. I am sure that a cream cheese and whipped cream combination is not stable enough for that.
Did some research on cream cheese frosting and most of what I found are like American buttercream but with cream cheese. Also found some with cream to make it less sweet but definitely not planning on doing those kind of frosting at the moment since I really need a stable frosting for this cake.
After trying out the best possible cream cheese frosting, I really didn’t like them…they’re just too sweet and lacks the cream cheese taste that I was looking for. I settled on just using them as a very thin layer of filling and using my ever-reliable American Buttercream from our Wilton class for the ruffles of the Tiara Cake. I did use the cream cheese frosting for the cupcakes and Mr C finds it satisfactory and claimed that it complemented the carrot cupcakes well. Not for me though, too sweet and gritty just like an American Buttercream. My next agenda is to bake them again using the original frosting and see if it can survive the heat of Singapore.
Carrot Cake (Recipe from Bake Happy)
- 1 1/2 cups canola oil
- 2 cups sugar
- 4 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 tsp salt
- 3 cups grated carrots
- 1/2 chopped cashew nuts, toasted
- For the frosting:
- 1 cup cream cheese
- 1 1/2 cup powdered sugar
- 1 1/2 cup whipping cream
- 1 tsp vanilla
- Preheat oven to 350° F.
- Sift dry ingredients (flour, baking powder, cinnamon, salt) in a bowl. Set aside.
- Scoop out 1 tsp from dry ingredients and sprinkle it into the chopped nuts. Set aside.
- In a large bowl, mix together oil and sugar.
- Add the eggs one at a time.
- Add the dry ingredients in three batches.
- Mix in the grated carrots.
- Fold in the cashew nuts.
- Line cupcake pans with cupcake liners and fill 2/3 full.
- Bake for 30 minutes or until golden brown. Center should spring back when pressed or toothpick must be clean when you do the toothpick test.
- Let the cupcakes cool to room temperature.
- Meanwhile, make the frosting: Mix together cream cheese and sifted powdered sugar. In a separate bowl, whip cream until stiff. Fold the whipped cream to the cream cheese mixture.
- Pipe the frosting into the cupcakes.