Sam pleaded to do carrot cake with me yesterday. Our bonding over this cake goes a long way. We’ve had carrot cake baking sessions quite a number of times already. Sam obsesses with all the whipping, mixing, pouring and tasting involved in baking. She’d trade baking for two episodes of Handy Manny or Angelina Bellerina at any given time.
And, because this cake is kinda tedious to make (yeah, baking isn’t my thing. So…) , a third hand is always a welcome thing. My little hand, hands down, is the best third hand.
Inspired by a recipe I plucked out from epicurean.com. We started rolling up ur sleeves to get this cake done.
The bright orange colored carrots didn’t escape my sight as I cruised the vegetable aisles of my fave grocery. I thought they looked perfect for my carrot cake. Ahh, how I looked forward seeing Sam glow from 10 watts to 80!
And so the project began..
Carrot cake with cream cheese filling
1 cup sugar
1 and 1/4 cup carrots, grated
1 cup walnuts, coarsely chopped
1 1/2 cup flour, sifted
1 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
1 cup oil
2 1/2 Tbsp
1/2 tsp baking soda
1 box cream cheese
1/4 cup sugar
1 cup whipping cream
1 Tbsp sugar
Combine and mix together hot water and soda and stir into flour mixture.
Beat egg whites until foamy and slowly add remaining sugar. Beat until stiff and glossy.
Fold egg white mixture into carrot mixture.
Turn mixture into a greased 13×9-inch pan lined with greased wax paper and bake for 45 minutes or until done. Cool.
Slice in half horizontally, to form two layers.
Meantime, to do the cream cheese filling, soften the cream cheese and mix in sugar. Using an electric mixer, mix until mixture is creamy and a bit fluffy.
To make the frosting, beat the whipping cream until slightly stiff, then add the sugar and continue beating until mixture creates soft peaks. Frost the entire cake with whipped cream.