Friday, March 8, 2013

Saturday Carrot Cake

We were having a friend over for coffee/tea to talk about our past trip to the Big Island of Hawaii and our friend's upcoming trip to the same Island.

I thought a carrot cake would be a great idea.

Carrot Cake
What makes a great Carrot Cake for you?

How I made my attempt below.....

For this cake I use a recipe from a book I received at Christmas, you might recall this post, John Barricelli's - The Seasonal Baker. The recipe is called Joan's Carrot Bars.

The list of goodies needed were:

1 Cup plus 2 Tablespoons of Flour
1/2 Teaspoon of Baking Soda
1/8 Teaspoon of Salt
1 Teaspoon of Cinnamon
2 Large Eggs
1 Cup Whey Low Granular Sugar
3/4 Cup Vegetable Oil
1 Cup of Grated Carrots

3 Oz of Light Cream Cheese
1/4 Cup of Butter
1 Cup of Icing Sugar
1 Pinch of Salt
1 Teaspoon of Vanilla

16 Pecan Halves
2 Tablespoons of Whey Low Granular Sugar
1/4 Teaspoon Salt
1/4 Teaspoon of Ground Ginger
1 1/2 Teaspoons of Agave Nectar
1/2 Teaspoon Vegetable Oil
1 1/2 Teaspoons of water
Carrot Cake - Ingredients
I started with the cake and greased a 9" x 13" baking dish and set the oven to 350˚.

Carrot Cake - Greased Pan
I used the food processor to grate the carrots. Mine disc grated to large size bits, use a finer disc would be better here.

Carrot Cake - Grated Carrots
Next I sifted the flour, baking soda, salt and ground ginger together and set them aside.

Carrot Cake - Dry Ingredients
In a medium bowl I beat the eggs and 1 cup of Whey Low sugar together and added the oil and carrots. I mixed it all until it was well blended.

Carrot Cake - Eggs & Whey Low
The I added the flour and mixed it on low until everything was just combined then finished mixing the batter with a spatula to ensure everything was mixed in.

Carrot Cake - Everything Mostly Mixed

Carrot Cake - Finished by Hand
I filled the pan with the batter then place the pan on a baking sheet. Then it was off to the oven for about 30 minutes. Mine took 50 minutes.

Carrot Cake - Ready for the Oven
Carrot Cake - Cooling
While the cake cooled it was time to make the frosting.

Using my hand mixer I combined the cream cheese and the butter with the hand mixer until well combined. I added the vanilla and icing sugar and beat it until combined.

Carrot Cake - Cream Cheese & Butter

Carrot Cake - Adding the Icing Sugar
An then it was time for the nuts.

I toasted the pecans they were golden  - 8 or 9 minutes at 350˚. I let the pecans cool and put them in a medium bowl. I added the Whey Low Sugar, salt & ginger and stirred them together.
Carrot Cake - Cooling Nuts
Carrot Cake - Ginger and Whey Low
In a fry pan I combined the oil, agave, and water and boiled it until the mixture reduced by half the n added the buts to coat well. I poured the nuts over the sugar mixture and stirred everything until coated. I spread them out to cool.

Carrot Cake - Heating The Nuts
Carrot Cake - Coating the Pecans
Carrot Cake - Cooling Candied Nuts

Once the cake had cooled I topped it with the frosting. After cutting the cake into 16 bars, I topped each bar with a candied pecan.

Carrot Cake - Frosted Cake
Carrot Cake - Frosted, Decorated, and Cut
This was a great change from the regular carrot cake and great for an informal get together. I would make this again!

Other notes:
  • placing the cake pan on a cookie sheet really extended my cooking time - by almost 20 minutes
  • this cake needs at least 2 hours to cool - as everything is done in the pan


  1. It is just spring here now and it was the perfect casual cake!

  2. Carrot cake is a favourite cake of mine, especially the cream cheese frosting part! :)

  3. for me, carrot cake has to be served warm, strong in cinnamon and have plenty of walnuts!

    1. Thank you for your comment Amy. Never thought of having carrot cake warm. What a great idea!

  4. Great cake! I wanna hear more about your trip to the big island too... :)

    1. Thank you for your comment Amanda. The Big Island was great. I did write a couple of posts last month on the trip.

  5. Wow, That Carrot Cake Looks Delightful.
    For Me, I Love A Carrot Cake With Slightly Spicy Icing :)

    1. Thank you Danielle... today I discovered adding bourbon to cream cheese frosting.


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