Over the weekend, my family and I celebrated my dad’s birthday. My mom made her amazing “pocole” (white hominy soup) and some delicious “tostadas de puerco” (a crisp tortilla topped with refried beans, shredded pork loin, lettuce and salsa). Deelish! Mexican cuisine can be at times very easy and fast, but most of the time it is very time consuming and involved but so worth it. So my sister and I helped my mom with dinner and I handled dessert. I made dad’s favorite, carrot cake with silky whipped cream cream cheese frosting.
I used to make a different carrot cake recipe from an old baking book I got at a garage sale. The flavor of the cake was pretty good but the cake felt heavy and dense. So a few years back I decided I needed a new recipe and began an online search. I found a great recipe on allrecipes.com that got a lot of positive reviews and I gave it a try. I made a few adjustments after reading through some of the reviewers suggestions and the result was superb! A light and moist cake that was firm enough to layer, fill and frost. This has become my fathers and my family’s favorite cake.
There was only one thing left to do; find the perfect cream cheese frosting. I wanted a frosting that was light, not too sweet and tasted very much like cream cheese. On one to many occasions I’ve had cream cheese frosting that tasted more like butter or sugar with a whisper of cream cheese. No bueno! You want to make sure that the cream cheese truly stands out. I found what is in my opinion one of the best tasting cream cheese frosting recipes out there. It’s light, flavorful and pipes beautifully.
Today I am sharing my recipe for Carrot Cake With Silky Whipped Cream Cream Cheese Frosting. I adapted it from a recipe I found on allrecipes.com. You can find the original recipe here. I hope you try it sometime. This could possibly be the best carrot cake you’ll ever make. Enjoy!
3/4 cups vegetable or canola oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon of nutmeg
3 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Directions For Cake:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9×13 inch pan.
3. In a large bowl, beat together eggs, oil, white and brown sugar, applesauce and vanilla.
4. In a separate bowl combine flour, baking soda, baking powder, salt, nutmeg and cinnamon and pour into the wet mixture.
5. Mix until well combined.
6. Stir in the carrots.
7. Fold in the pecans.
8. Pour into prepared pan.
9. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Directions For Frosting:
1. Place the bowl you will use to whip the cream in the freezer for about 15 minutes. This will make whipping the cream easier.
2. Take the bowl out of the freezer and beat the heavy whipping cream until stiff peaks form. Set aside.
3. In a separate large bowl combine the cream cheese, sugar, salt and vanilla and beat until smooth.
4. Slowly fold in the whipped cream.
5. Store the frosting in the fridge for at least an hour before frosting or using as a filling. Note: Placing the frosting in the fridge for at least an hour or even over night will stiffen up the frosting and make it a little more firm. Once you have frosted or filled, place the cake in the fridge for at least an hour before serving to maintain a firm consistency.