Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Sunday, April 17, 2011

Carrot Sheet Cake with Whipped Cream Cheese Frosting

Not only do I love cookbooks, I love all the awesome blogs out there in "Blog Land".   One of my favorites, and inspiration to try to start one myself is  “Mel’s kitchen café” .   It is there that I found a recipe for carrot cake that is sooooo good, I get more requests for it than anything else I bake.   The following is my adaptation.   You will find the direct link for Mel’s recipe at the bottom of the page.   I really encourage you to take a look at her blog.   You will find some wonderful keepers there.

4 large eggs
3/4 cup oil
3/4 cup applesauce
3/4 cup water
2 teaspoons vanilla
1 cup sugar
2 scant cups dark brown sugar (do not pack)
3 1/2 cups flour
1 tablespoon cinnamon
1 teaspoon allspice
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
2 pounds carrots, peeled and ends trimmed.   
½ cup currants
½ cup chopped walnuts

1/2 cup butter, softened   ROOM TEMPERATURE
8 ounces cream cheese, softened    ROOM TEMPERATURE
3 3/4 cups powdered sugar
2 teaspoons vanilla
2/3 cup heavy whipping cream
and ½ cup chopped walnuts to top the frosting


Preheat the oven to 350 degrees. Grease and lightly flour an 11X17-inch rimmed baking sheet.

Peel and cut the ends off the carrots.  Pulse them in a food processor to desired consistency.   I like small bits rather than big shreds.   This method results in a more delicate crumb and cake.   Set aside.

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla. Then, add the sugar to combine and turn up the speed and mix on high for just a minute to incorporate more air to lighten and lift the cake.

In a second bowl vigorously dry whisk the flour, spices, salt, soda and baking powder to combine and aerate. 

Now, pour the dry ingredients over the wet ingredients and using an electric mixer to combine, mix on medium just until moistened. 

Now, gently fold the carrots, walnuts and currants into the batter until evenly distributed.

Now, pour the batter into prepared sheet cake pan and bake for 30-32 minutes until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely.

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth.

In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (don’t over mix or the frosting will become too stiff). The frosting should be smooth and creamy.

Spread evenly over cooled cake.

 Top with the other ½ cup of chopped walnuts.

No comments:

Post a Comment