Recipe: John’s Birthday (Carrot) Cake

You may have noticed that there’s been a bit of silence over here for the past week or so. Things happened very quickly after I was offered my new job: I gave my 2 weeks and worked like crazy through them. It worked out that I had 10 days between my old and new job so I booked a quick trip to Richmond to visit my sister and then had a birthday trip to Las Vegas for John’s birthday already planned. We just got back from Vegas on Monday, with a day to prepare and start my new job, which brings us up to now. It was a very busy two weeks but I definitely needed the time off. Now, back to business!

As I mentioned, John celebrated his 30th birthday last Thursday. We had a birthday BBQ the Saturday prior in the backyard with friends. As usual, John requested a carrot cake. I stuck to my tried and true Smitten Kitchen recipe with a few updates. It was a hit!

Domestocrat’s Carrot Cake and Maple Cream Cheese Frosting (adapted from Smitten Kitchen)
2 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
1 tsp. ground nutmeg
1 tsp. ground ginger
2 tsp. vanilla
1.5 cups sugar
2 tbsp. molasses
2 tbsp. honey
1 cup vegetable oil
1/2 cup coconut oil
4 eggs
4 cups carrots, peeled and grated

For the Maple Cream Cheese Frosting:
1 8 oz. package of cream cheese, at room temperature
1/2 cup unsalted butter
1 cup confectioners’ sugar
1/4 cup pure maple syrup

Standard baking method applies: fully mix together the dry ingredients then mix in the wet ingredients.

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When the Dry Team and Wet Team are combined, add in the carrots and incorporate.

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This recipe can be used to make a cake, layer cake, cupcakes – whatever you like! I opted for the bundt version. Bake in a greased bundt pan on 350 degrees for 55 minutes, or until a toothpick inserted into the cake comes out clean.

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Let the cake cool completely before icing it or cutting it.

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To make the frosting, add all of the ingredients to a big bowl and combine with a hand mixer for 3-5 minutes. Frost the cake liberally and garnish with a handful of freshly grated carrots.

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This cake was super moist, earthy, and richly spiced. It tasted more like a Fall-inspired cake but if the husband wants carrot cake in July, he gets carrot cake in July. Happy birthday sweetie!

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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2 Responses to Recipe: John’s Birthday (Carrot) Cake

  1. That is a lovely looking carrot cake! Congrats on the new job. When I started my new job, I took a little time in between, too – it was amazing and I miss it! haha. :)

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