Sunday, March 14, 2010
SMS: Carrot Cake with Cream Cheese Frosting
I am totally behind in my Sweet Melissa posts and once again it’s 11:00 PM on Sunday night. I could go on with my excuses, but really, it’s more poor time management. Anyway, today’s recipe is Carrot Cake with Cream Cheese Frosting. We have been eating tons of cake around here lately: in addition to last week’s Sweet Melissa selection, Roasted Pecan Cake with Caramel Orange Marmalade and Burnt Orange Buttercream, I made a raspberry-almond cake for my mom’s birthday two weeks ago, and today we had chocolate cake in celebration of Josh’s birthday (that one was made by his mother, though a large chunk came home with us). I hadn’t made a carrot cake for years, though, and couldn’t resist the opportunity to bake one. Besides, I had been buying large bags of carrots to make soup all winter, and with the warmer weather last week, I didn’t make any and had lots of carrots on hand.
The carrot cake was simple enough to make; the only laborious part of a carrot cake is shredding carrots. I do own a food processor, but the recipe said to shred them “medium fine,” so I used my box grater. The recipe called for a tablespoon and a half of cinnamon, which sounded like a lot of cinnamon, but I went with it, plus a small shake each of ground ginger and cloves. I made a mini cake in my 4.5-inch springform pans and the rest into cupcakes. Oh, actually muffins, since I didn’t end up frosting them. Josh left my cupcake courier at his office last time I forced my baked goods on his co-workers and they’ll be easier to transport unfrosted. For the cake, I used a different cream cheese frosting than the one in the book. My bloggy buddy Tracey has raved about Martha Stewart’s Cream Cheese Frosting (click here for the recipe), so I decided to give that one a try this time for the mini-cake. The proportion of sugar to butter and cream cheese in this recipe is much higher, which in my opinion makes it much yummier. It was also much fluffier, which is a good attribute for frosting.
This cake rated an 8.5 for Deliciousness and a 4 for Effort, giving it an EDR of 2.125. Many thanks to Julie of a Little Bit of Everything for giving us a chance to eat more cake! You can find the recipe here on Julie’s site and visit the SMS blogroll to see what the rest of the bakers thought of the cake.