Wednesday, May 11, 2011

Hump Day Afternoon Delight: The Best Carrot Cake Ever

So the Hump Day Afternon Delight is being posted a bit late today, apologies for that.  I promise you this recipe was worth the wait!  Today's recipe comes from one of the most amazing and creative people ever, Miranda Crane.  Back in 2008 Miranda created my favorite Livejournal Community ever, arty_chokes, which is a community for step-by-step vegetarian recipes.  The community has sadly been dormant for quite some time, but both Miranda and myself are hoping it will make a comeback with a little bit of pimping.  With Miranda's permission, over the next few weeks I'm going to feature some of her personal top recipes from arty_chokes here at Aias Dot Ca.   If you have a Livejournal, please check the community out and participate in raising it from the dead! Additionally, if you love this recipe and you love pictures of tasty food, please check out Miranda's Flickr where she posts images of her food as well as the recipes!

So without further delay I present to you:

Miranda Crane's Best Carrot Cake Ever

ingredients for cake:
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts (optional cause i'm allergic!)

Grate 6 cups of carrots. it took about 12 thin carrots to do this
In a medium bowl, combine grated carrots and brown sugar.
Set aside for 60 minutes and Preheat oven to 350 degrees F

Since you now have about 45 minutes until you need to start the rest of the cake
you could use this time to make icing.

The recipe i used called for 2 blocks of cream cheese....i didn't know
how i felt about that so i used 1 and kept adding icing sugar untit it was the
right consistancy
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

cream together the cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners' sugar.
i found i needed quite a bit more of confectioners/icing sugar than noted
maybe because of the lack of cream cheese. you just have to eye it and do it until
the icing peaks.

i wanted to make an orange cake so i added some red + yellow food coloring
Store in the refrigerator until you need it.

Now back to the cake!
In a large bowl, beat eggs until light. 
Gradually beat in the white sugar, oil and vanilla. 
 Stir in the pineapple. 

Combine the flour, baking soda, salt and cinnamon.

stir into the wet mixture until absorbed. 

after 60 minutes of your carrots sitting stir in raisins to carrots
 stir in the carrot mixture and the walnuts. 

Grease and flour two 10 inch cake pans.
(to flour put a bit of flour in the pan and smack the sides around to fully coat it)
Pour evenly into the prepared pans. 

Bake for 45 to 50 minutes in the preheated oven
until cake tests done with a toothpick (or chopstick!)

Cool for 10 minutes before removing from pan.  

When completely cooled (i left overnight), frost with cream cheese frosting. 
ice the top of one cake

put other cake ontop
ice all over and around the sides

it's a good thing i don't like to bake much because it is HARD to take
step by step pictures when you have to always be gradually adding things!

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  1. Oh man! Looks so good! I just don't know if I have enough patience to get all the way to the end of this recipe...but it certainly looks worth trying!

    Here from the Thursday Friends Cafe!

  2. Hi! New follower from blog hop. Following you back from conFRUGAL

  3. Hi! Following you from the Thursday blog hop. Great recipe:) Please come visit me at:

    Have a great day!

  4. Looks delish! Thank you for sharing!

    I'm a new follower from the Nice to Tweet you Blog Hop, I'm now a blog and twitter follower of yours :) Please stop by my twitter @MommyDigger and blog and say hello!

  5. Now following from terrific Thursday. Nice to meet you and hope you follow back xx


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