I promised a few of my friends last week that I will put together a black forest cake. I love black forest cake but for some reason I've never made one before. I wasn't going to take any shortcuts with this one and was going to include every bit of goodness that a black forest cake is known for right down to kirsch soaked cherries. When I got home though it was another story. You see people have been complaining that everything thing I make is chocolate. Well can I help it....I'm so in love with chocolate.
I decided to go ahead and make something else which is not related to chocolate. I found myself lost since I wasn't really sure what other dessert I would possibly enjoy that doesn't include chocolate. Then I remembered a special treat that I used to enjoy with my boyfriend a few years ago (he doesn't care much for chocolate desserts or any other dessert for that matter), carrot and pecan nut muffins. So carrot cake it was.
I have yet to buy a good carrot cake. I'm not saying that nobody out there sells good carrot cake, I'm just saying that all the ones I've bought in the past were very disappointing. If they weren't dry then they didn't have carrots....I mean they probably used half a carrot for an entire cake. If it's go next to no carrots can you still call it carrot cake. So I decided that I will stick to buying carrot and pecan nut muffins from Woolies (Woolworths) cause they are utterly delicious.
A few years ago I made my first carrot cake and to my surprise it turned out quite good. I didn't enjoy grating the carrots though. I think this is the reason why I've always avoided making carrot cake. This time around I actually enjoyed grating the carrots because I knew that a lot of people were counting on me to give them good dessert.
I used a recipe that I found all those years ago when I made my first carrot cake. It's a lovely cake, moist and spicy, just the way I like carrot cake to be. If you enjoy carrot cake then you will enjoy this one. I got so many good compliments for this cake. I was even surprised when my neighbours little daughter came up to me and said, "Aunty Diane you are talented". I mean I didn't even think that kids enjoy carrot cake...I didn't. Well that been said I hope you enjoy it as much as we did.
This cake needs to be stored in the refrigerator in an airtight container because of the cream cheese. It tastes even better the next day if it will last that long.
1 1/2 cups oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 pinch salt
3 cups grated carrots (pack the carrots tightly into the cup when measuring)
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup chopped walnuts or pecans (optional)
113g (1/4 lb) butter
226g (8 ounces) cream cheese
450g (1 lb) powdered sugar
- Mix together the flour, sugar, baking soda, salt and cinnamon in a bowl.
- Make a well in the dry ingredients and add the oil, eggs and vanilla. Using a wooden spoon, mix until all the ingredients are combined.
- Mix in the carrots and chopped nuts
- Pour into 3 23cm (9-inch) cake pans.
- Bake in a preheated oven at 175°C (350°F) for 35 minutes.
- Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
You can decorated the finished cake with chopped nuts if you like (use the same nuts that you used in the cake).