Carrot Cake with Caramel Icing

It is February 3 – National Carrot Cake Day, so we thought, why not make the most delicious carrot cake!?! My family enjoys carrot cake, which we leave much more basic but it is a tried-and-true old recipe and one of our favorites. We especially enjoy topping it with a caramel frosting that my dad got from a fellow he worked with back in 1991 (and his wife had been making it for several years). The icing compliments the carrot cake, adds a perfect sweetness and makes it so decadent. It is simply delicious.

Carrot cake dates back to 1892 where it could be found in recipe books. It was often served for birthdays or special occasions and was similar to plum pudding in that it contained suet, grated vegetables like potatoes and carrots, raisins as well as leavener, flour and spices. Carrot cakes have come a long way since then. They are more cake-like now but contain similar ingredients and sometimes has add-ins like pineapple, raisins or walnuts — similar to the 1800’s recipes, but quite an improvement I must say.

Let’s get started!

I first grate my carrots into the bowl.

I then add the oil, eggs, sugar and vanilla and stir well.

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Then add flour, leaveners, salt and cinnamon. I am using an organic white flour and whole wheat.

Stir well. Add water if batter is too thick. It should have substance to it, but ripple when dripped from a spoon.

Pour into a greased pan – 8×8″, 9×9″ or 7×11″ pans work best.

Bake at 350F for 35 to 45 minutes or until toothpick in centre comes out clean. Let cool completely before frosting it. Frost with cream cheese icing which is simply butter (1/4 cup), cream cheese (4oz), icing sugar (3 cups), splash of vanilla, splash of lemon juice and milk as needed to bring icing together or use our caramel frosting (recipe below!)

Prepare the caramel frosting, and spread onto cake. Let set before cutting.

Let’s get to that caramel icing. It takes just a few minutes to come together and is heavenly!

Combine butter, brown sugar and cream in a pot. Bring to a boil and boil 3 minutes.

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Let cool until just warm. It will be much thicker than before but still pour off a spoon.

Beat in icing sugar with electric beaters. I used my large kitchen mixer as I do not have hand held electric beaters! Beat for 2 minutes.

The caramel icing will look light and fluffy and has changed color.

Spread onto cake and let set. This icing is delectable. I knew a lady who said her mother put this icing on chocolate cake — we have tasted that numerous years ago and is equally delicious although I especially enjoy it on carrot cake!

Carrot Cake

3/4 cup sugar
2/3 cup oil
3 eggs
1 tsp vanilla
1-1/2 cups shredded carrot
1-1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/4 cup water – if needed
1/4 cup chopped walnuts – optional

Combine sugar, oil, eggs, vanilla and shredded carrot. Mix well. Add flour, cinnamon, salt, baking powder and soda. Stir well, adding water if batter is too thick. Add walnuts if using.
Pour into a 9×9″ pan or a 7×11″ pan. Bake at 350F for 35 to 45 minutes or until toothpick inserted in centre comes out clean. Let cool.

Caramel Icing

1/4 cup butter
1/2 cup whipping cream – at least 33% cream
1 cup brown sugar

Combine butter, sugar and cream in a pot. Bring to a boil and boil 3 minutes. Cool until just warm.
Beat in 1/2 cup icing sugar for 2 minutes. Spread onto cake. Let set about 1 to 2 hours before cutting.

enjoy from Our City Homestead to yours