Shared Plates: October 2017 Contest Winner

Recipe: Carrot Cake with Cream Cheese Frosting


Published:

Shared Plates: October 2017 Contest Winner

Submitted By:

@mssuganbutter

When we first launched our Shared Plates competition in November 2016, we realized that some of the best food can be found in the kitchens of passionate home cooks. This comforting carrot cake gets right to the points of why we do Shared Plates month after month: Delectable dishes are ones that come from the heart.

“The inspiration behind my carrot cake recipe is my mother, Irma Jean Reed. As a young child my mother taught my two brothers and I to be different, create our own path, believe in ourselves, and more importantly, embrace change. I created my signature carrot cake to represent my childhood and celebrate my mom!  

I hope you enjoy eating this cake as much as I enjoy making it.” – LaQuaintes Reed, @mssuganbutter


Carrot Cake with Cream Cheese Frosting

Ingredients
2 cups granulated sugar (sifted to remove lumps)
2 ¼ cups grated carrots
1 ½ cups walnuts
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons ground cinnamon
2 ¾ cups sifted cake flour
3 large eggs (room temperature)
1 ¼ cup vegetable oil
½ cup of diced pineapple
1 tablespoon lemon zest
½ cup toasted chopped walnuts for garnish (optional)

Directions
Preheat oven to 350 degrees. Spray two 8-inch cake pans with non-stick baking spray. Mix together sugar, oil, and eggs.
In a separate bowl sift together: flour, cinnamon, nutmeg, baking soda, and salt. Slowly add the dry ingredients to the sugar, oil, and egg mixture. Mix until combined. Be careful not to over-mix. Fold raisins, nuts, carrots, and pineapples into mixture.
Divide the batter between the two pans. Place both pans on a cookie sheet and bake for 55 minutes or until a toothpick comes out clean.
Allow the cakes to cool on a wire rack. (Do not remove the cake from the pans until cool.)

Tip: After the cakes have completely cooled, wrap them with plastic wrap and place in the freezer for 3 hours. This will make adding the cream cheese frosting easy!

Cream Cheese Frosting

Ingredients 
6 cups powdered sugar
32 ounces softened cream cheese
2 sticks unsalted butter (room temperature)
1 tablespoon vanilla

Directions
Mix butter, cream cheese, and vanilla until smooth. Slowly add powdered sugar (2 cups at a time) to mix until you achieve spreadable consistency.
Spread the cream cheese frosting onto the top of one cake, then stack the other on top. Frost both cakes and sprinkle with toasted chopped walnuts for garnish.  

 

 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Shared Plates: August 2018 Winner

Recipe: Frozen Rose Popsicles

Shared Plates: January 2018 Winner

Recipe: Ancho and chili-roasted delicata squash with tahini maple vinaigrette, pomegranate seeds, and toasted hazelnuts

Shared Plates: February 2018 Winner

Recipe: Sweet Potato Burger Topped with Lemon Mayonnaise

Shared Plates: March 2018 Winner

Recipe: Sweet and Savory Kale Salad

Shared Plates: April 2018 Winner

Recipe: Hoisin Lettuce Cups
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Review: Testa Barra Wows with Contemporary Dishes
    The Macomb Township restaurant serves Italian fare that is on par with the surging Detroit food...
  2. Exploring Metro Detroit’s Tiki Trend
    Mutiny Bar and Lost River serve up island vacations with every drink
  3. Michigan-Made, Mother Nature-Approved Tools for Your Kitchen
    Ditch disposables and opt for reusable products
  4. A Deeper Look into the Racial and Ethnic Tensions Dividing Metro Detroit
    From the city to the suburbs, existing segregation could be hindering the region’s progress
  5. Every Day is Throwback Thursday at This Roseville Steakhouse
    Mr. Paul's Chophouse has remained consistently delicious for more than 50 years
  6. 3 Eateries that Focus on People, Profit, and the Planet
    These triple bottom line businesses are part of Detroit’s FoodLab organization
  7. A Look at the Inexplicable Exclusion of Detroit Tigers’ Lou Whitaker from the Baseball Hall of Fame
    Writer Michael Betzhold investigates the Major League slip-up
  8. Q&A: Nancy Barr, Curator of Photography at the Detroit Institute of Arts
    Plus, information about the DIA’s upcoming exhibit, Lost & Found
  9. This Vegan Catering Company Celebrates the ‘Natural Beauty of Food’
    Plus, tips on how to create your own photo-worthy grazing board
  10. Your Guide to Environmentally Friendly Organizations in Metro Detroit
    These 10 local businesses are paving the way for a healthier and happier planet