Eat me.

17 May

I imagine this is what my carrot cake would say if it had lips. I don’t usually love anything I make because well, its me. I have a tendency to be a bit hard on myself because most of the time I think I can do better. I have to say thought that I think I have perfected my carrot cake. Its really the first cake I came up with where I didn’t use a base recipe. I was curious one night and wondered what would happen if I just made my own amounts up and threw everything in a bowl. Apparently what happens is yummy goodness. I will warn you that this cake is neither low calorie or healthy. But it is delicious!

And of course, what is a carrot cake without the cream cheese frosting? Well, I don’t know what but definitely not as good. A couple of weeks ago I was at Panera and my daughter chose a big carrot cake muffin… was really good and it had cream cheese in the middle. My husband really seemed to love this idea so I thought I would try it out. Delicious! If you are looking for a good cake or muffins to try out or bring to an event you won’t be sorry.

I couldn’t find any good muffin tins so I decided to make it as a bundt cake. It came out moist (sorry, I hate that word!) and full of flavor. The original recipe can be found under “carrot cake” ….I made a couple adjustments. Yes you are reading it right….there is cayenne in it. It brings out the flavor and gives it a kick but its not too spicy.

Carrot Cake

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 tsps baking soda
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 teaspoons ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 1 ½ tsp cayenne pepper
  • 3 cups grated carrots
  • 1 1/2 cups raisins (optional)                                                                                               I imagine this would be good with chopped walnuts or pecans but I haven’t tried that yet.

Cream Cheese Filling:

1 8 oz package cream cheese

4 tbsp butter

1/2 cup sugar

1 egg

1 tsp vanilla

Cream Cheese Frosting

1 package cream cheese (8oz)

4 tbsp butter, softened

1 tsp vanilla

powdered sugar

Preheat oven to 350 a spray a bundt pan with cake release spray, or grease and flour.


Mix together the eggs ,vegetable oil, sugar and vanilla. Add other ingredients in order one and a time until well mixed. Spoon 2/3 mixture into bundt pan.


Cream together cream cheese and sugar and then add other ingredients until well mixed. Spoon onto carrot cake mixture.

Add remaining carrot cake mixture and bake for 1 hour or until toothpick or fork comes out clean.

Allow cake to cool before frosting. I suggest letting cake cool for at least an hour and then putting in freezer for about 45 minutes. When cake is completely cool, ice the cake.


Using a mixer, blend together the cream cheese and butter until well mixed. Add vanilla and keep mixing on low. Add powdered sugar a little at a time until it gets the consistency of icing. I don’t have a good measurement for this since it depends on a few factors….but maybe 1/2 a bag. If you use too much, thin it with a little milk.

Oh and one more thing. I took terrible pictures of this cake so please don’t judge on looks alone. I was way too lazy to get the good camera out and worry about lighting. I took them from my phone and I was lucky to get a picture before it was gone.

This is a pic of the filling spooned on….before the final mixture was added.




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