<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\0757793856\46blogName\75Orangette\46publishMode\75PUBLISH_MODE_BLOGSPOT\46navbarType\75BLACK\46layoutType\75CLASSIC\46searchRoot\75//orangette.blogspot.com/search\46blogLocale\75en\46v\0752\46homepageUrl\75http://orangette.blogspot.com/\46vt\0757514811248055359532', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>


I baked you a cake

Wow. I’m not sure what to say today. I sent off my revised manuscript at 9:30 this morning, and judging by the mess around our apartment, my entire brain went with it. Just now, I retrieved the mail from its slot by the front door and discovered that, apparently, when I paid the bills last week, I didn’t put stamps on any of the envelopes. Consequently, they all came back today, like a small flock of homing pigeons, only flatter. Let’s hope that my brain does the same. Soon.

I’m not going to type for long today, because I feel a nap coming on. But I wanted to celebrate this little victory with you, because you’ve been very patient with me lately, and with my brain. I want to thank you for that. So I baked you a cake.

Well, actually, I baked it for a friend’s party, and it’s all gone now, but I saved the photographs for you. And the recipe. Does that count? I hope so.

I also hope you like carrot cake with cream cheese frosting. I know I do. To me, carrot cakes taste like picnics on red checked blankets and parties by the pool, and because I can’t give you a picnic or a party, I thought this was a good alternative. There are pecans in the cake part, and it was supposed to have raisins too, but I left them out, because I worried that you wouldn’t like them. It’s moist and lightly spiced, and the frosting is not too sweet, and it’s three layers tall, which means that there’s plenty for everyone. Brandon shaved a taste from of one of the layers before I frosted it, and he made all sorts of moaning noises and declared it the best carrot cake ever, and I don’t think he said that just to make me feel better about the loss of my brain. (Although maybe just a little.)

So dig in! And don’t worry about saving any for me. All I need is that nap.

Classic Carrot Cake with Cream Cheese Frosting
Adapted from Bon Appétit

I know there are lots of carrot cake recipes out there, and with all sorts of embellishments, but it’s important to have a classic one in your repertoire, and I think this one will be mine. It’s simple and miraculously moist, and the flavors are spot-on.

Oh, and if you like raisins in your carrot cake, add ½ cup with the carrots and the pecans.

For the cake:
2 cups unbleached all-purpose flour
2 (slightly heaping) tsp. baking powder
2 (slightly heaping) tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¾ tsp. ground ginger
1 ½ cups sugar
1 cup vegetable oil
4 large eggs
½ cup unsweetened applesauce
3 cups finely grated peeled carrots
1 cup pecans, chopped

For the frosting:
2 (8-oz.) packages cream cheese, at room temperature
½ cup (4 oz. / 1 stick) unsalted butter, at room temperature
2 ¼ cups powdered sugar, or to taste
3 tsp. vanilla extract
1 tsp. lemon juice

Position racks in the top and bottom third of the oven, and preheat to 325°F. Lightly grease 3 (9-inch) round pans with butter or cooking spray. Line the bottom of the pans with parchment paper, and then grease the paper too.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well to blend.

In the bowl of a stand mixer, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition. Add the applesauce, beating to mix. Add the flour mixture, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula if needed. Add the carrots and the pecans, and beat briefly.

Divide the batter evenly between the prepared pans. (It will look pretty skimpy, but don’t worry; the cakes will rise nicely in the oven.) Slide the pans into the oven – I put one on the top rack and two on the bottom and rotated them once or twice during baking – and bake until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The original recipe says that this should take about 45 minutes, but in my oven, it only took 30 minutes. Cool the cakes in their pans on a wire rack for 15 minutes; then turn them out onto the rack to cool completely.

When the cakes are cool, make the frosting. In the bowl of a stand mixer, beat the butter and the cream cheese on medium speed until smooth. Sift in the powdered sugar, and beat on low speed until incorporated. Add the vanilla and the lemon juice, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high and beat the crap out of it. That usually does the trick.

To assemble the cake, place one layer on a platter or cake stand. Spread it with ¾ cup frosting. Carefully place another layer atop it. Spread with ¾ cup frosting. Top with the third cake layer, and then spread the remaining frosting over the top and down the sides. Serve at room temperature.

Note: You can make the cake layers one day before assembling the whole cake. Wrap them tightly in plastic wrap, and store them at room temperature. The assembled cake can be prepared up to 2 days before serving. Store it in the fridge, covered with a cake dome, and allow it to come to room temperature before serving.

Yield: 10-12 servings


Anonymous Maija said...

Oh, yum! I love carrot cake - that's what I always wanted as a kid for my birthday cake. When I made one for the first time as an adult, I realized it was must have been a lot of work for my mom (not much of a regular baker) - the carrot grating part seemed to take forever with a hand grater. I also realized it was probably the cream cheese frosting that made it my favorite!

I remember vaguely a carrot cake made in the microwave oven in the height of the 1980's. Our 1st microwave came with a cook book with all sorts of recipes that seem ridiculous to make in a microwave (like cake & scrambled eggs). It also had a browning element that you used for part of the cooking time. The cake came out okay - the top of it was slightly mishapen & holey, but the frosting covered it. I guess in the 70's/80's, people expected microwaves to replace regular ovens.

4:02 PM, June 16, 2008  
Blogger AnticiPlate said...

Carrot cake is my favorite! I had a week like that last week too. I ran out of gas, got my car towed, the door handle broke off of my front door (and I got locked out), and the worst thing was that I broke my iphone. I totally understand how you are feeling. Maybe your cake would make this week better for me:)

4:08 PM, June 16, 2008  
Blogger Shelby said...

Congratulations - you must be so relieved. Oh, and thanks for leaving out the raisins. Enjoy that nap, sounds like it's well-deserved!

4:22 PM, June 16, 2008  
Anonymous sprite said...

Thanks for leaving out the raisins. Otherwise I would have had to pick them out...

4:24 PM, June 16, 2008  
Anonymous Karen said...

Ummmm...what's not to like about raisins in carrot cake?? In my opinion, raisings totally MAKE a carrot cake. I think I would use golden raisins.

Just last week, I had a great carrot and parsnip cake (also with cream cheese icing) at one of my favorite local restaurants, and it has had me thinking about making a carrot cake of my own. Especially now that it's no longer 100+ degrees here! As usual, Molly, great timing--thanks!

5:11 PM, June 16, 2008  
Blogger Sarah Yost said...

Maija's microwave cake recipe is giving me uncomfortable memories of my grandmother's tubed microwave eggs--stir, pour into a glass and cook. And declare they're great! gross.

But your cake-I love that you're the kind of person who bakes three layer cakes when brain fried.

5:22 PM, June 16, 2008  
Anonymous Dana McCauley said...

Carrot cake is one of my hubby's favs. It's been 'out' for so long and now, I see it creeping back onto the radar screen. This is the third ref I've seen to it in the last couple of weeks.

Majia, I also remember that microwave carrot cake craze - thank goodness people just use them for reheating leftovers and making popcorn in this century!

And, for what it's worth, I heard from a doctor friend recently that there is conclusive proof that brain cells do rejuvenate themselves.
Hope you are sharp as the crease in a pair of armani trousers soon!

5:23 PM, June 16, 2008  
Blogger Molly said...

I literally squealed (and let me tell you, the noise Eeee! does not come from my mouth often) when I saw it was carrot cake: it's my favorite!! So I will absolutely be making this this week. And drooling over the photo version.

Good luck with the brain search. Since the school year ended, mine has leaked out. I know it's that wall hitting we sometimes do. Congratulations on sending off the revised manuscript too: that must feel oh so good, friend. xo

5:57 PM, June 16, 2008  
Blogger Emma V* said...

Oh crush - carrot cake makes my heart smile. I hope your post 'book send-off malaise' is curing itself - or at least is made a bit better by many bites of cake.

6:39 PM, June 16, 2008  
Blogger Michelle said...

I have a sneaky feeling when Marie Antionette said "let them eat cake" she meant Carrot Cake, for who wouldn't wish that upon their people? Thanks for the recipe. I've been looking for a new summertime dessert and I'm sure no one would cut my head off for making this one.

6:45 PM, June 16, 2008  
Blogger Trixy Tran said...

carrot cake is amazing! this makes me happy (:

7:05 PM, June 16, 2008  
Blogger Veronica E Maier said...

Molly, congrats on getting your manuscript out the door! Who needs a brain anyway when you have carrot cake?? I was not a big fan of carrot cake growing up, but it seems to be the word on everyone's lips lately. So, I will gives yours a go and I'm sure my mind will be changed forever. Your recipes often do that! Cheers and congrats again! (Too many exclamation marks... sorry :)

7:21 PM, June 16, 2008  
Anonymous KatyBelle said...

I think carrot cake is probably my favorite.

There's always been something more interesting about it than white cake or even chocolate. Maybe it's the cute little carrots that are always piped on top. Or maybe it's that it's always moist from all the carrots, and I've had some really heinous, dry white and chocolate cakes in the past...

Anyways, thanks Molly! I'm definitely trying this one out!

7:43 PM, June 16, 2008  
Anonymous Willi said...

Ooh! I just planted 'Kaleidoscope' carrots in my garden this weekend! I like to eat them fresh cut up into little sticks and sprinkled with salt and drizzled with olive oil, but this sounds like the perfect treat. I can't wait for them to grow now!

9:21 PM, June 16, 2008  
Blogger Elizabeth said...

molly, congratulations on turning in your revised manuscript! I'm going through a similar process right now (revising a ms, but not creating gorgeous recipes) and your thoughts on the messy, dazed, glorious, giddy, stamp-free writing and revising process have been a source of great cheer. HOORAY to you!

9:36 PM, June 16, 2008  
Blogger lilalia said...

Congratulations! What a relief, letdown, emotional muddle it must be. Summer is here and so we can all meet under the shade of some enormous tree and celebrate with you.

10:43 PM, June 16, 2008  
Blogger Aran said...

I can't wait to get your book... I bet you feel huge weight lifted off your shoulders. Absolutely stunning photos Molly. And yes, I love carrot cake!

3:34 AM, June 17, 2008  
Blogger Rapunzel said...


The carrot cake sounds heavenly..sigh...that cool cream cheese frosting is perfect for a hot summer day.

3:49 AM, June 17, 2008  
Blogger Julia said...

yay! carrot cake is the only kind of cake that jared will eat and i'm going on three years of making it for him for his birthday. i really didn't want to become one of those people who makes their partner the same cake every year forever, but he won't let me make any other kind. unfortunately (for me and my desire to try your recipe) his version must be vegan. but yours looks delicious and may be tried for another occasion.

in other news. congrats again on the manuscript. and good luck with the brain search, i'm sure the nap and pizza will help.

6:25 AM, June 17, 2008  
Blogger Lisa said...

I'll chime in with congrats too. Someone should bake YOU a cake!

7:29 AM, June 17, 2008  
Anonymous Georgia said...

Hooray!!!!!!!I am happy you finally sent the manuscript off for your sake and mine. I am REALLY waiting as patiently as possible to hold that book in my hands and savor it as much as I savor your blog.
Just recently discovered your blog and feel it is a wonderful gift for me to enjoy each day---so thank you.

7:38 AM, June 17, 2008  
Blogger labibliovore said...

Oh, this cake looks scrumptious! Thank you for sharing it with us - especially on a day that you are so tired. I have one question though - I only have two 9-inch cake pans - do you think that it would be okay to reserve 1/3 of the batter and bake it once the other two thirds of the batter has been baked and I have one of the pans fee again? Should I place the batter in the refrigerator in the meantime?

8:37 AM, June 17, 2008  
Anonymous Kali said...

A carrot cake without those detestable raisins?


If only more people followed your lead....

9:37 AM, June 17, 2008  
Anonymous lisa said...

I love carrot cake. All kinds of carrot cakes. With raisins, without, with pecans, or walnuts. One of my favorite recipes has pineapple in it.

9:45 AM, June 17, 2008  
Anonymous Courtney said...

Hmm, well I already have my go to carrot cake recipe, but may I politely hint that I have not found a go to red velvet cake recipe? I still have a couple recipes that I haven't tried yet, but that doesn't really count.

PS, when did people start putting pecans in carrot cake. I thought that walnuts were traditional (that is what I've always had) but every recipe I look at says pecans, even my beloved go to recipe (but I just sub in the walnuts).

Also glad to see you do the icing the right way. Alot of recipes call for a stick of butter to one block of cream cheese. Which for me just insn't a strong enough cream cheese flavor.

11:01 AM, June 17, 2008  
Anonymous Courtney said...

PPS. The first time I made carrot cake, I used my mother's recipe (she passed in 86), I had everything mixed, and then it said to put it in the microwave. Yeah, I just couldn't bring myself to do it. That's when I learned to read through the entire recipe before you commit to making it. Luckily it came out okay in the oven.

11:05 AM, June 17, 2008  
Blogger flannery_therese said...

this is the very cake i've been baking for years! i adore carrot cake and have tried loads of other recipes but i always come back to this one. it is the best and i love it.

11:07 AM, June 17, 2008  
Anonymous Bryce said...

Hi Molly,
I enjoyed your articles on jam and cinnamon rolls in Bon Appetit. You are a talented writer!

Another carrot cake recipe appeared in Bon Appetit earlier this year that included, among other things, buttermilk, crushed pineapple and shredded coconut in the batter. There was also a buttermilk glaze that went atop the cake followed by a cinnamon cream cheese frosting. It was spread into a 13x9x2 inch baking pan.
Our family tried this one when my aunt came to visit. It was moist, rich and tasty.

3:53 PM, June 17, 2008  
Blogger Caroline said...

Congratulations on finishing your manuscript and sending it off! The carrot cake sounds wonderful. As soon as I'll get around to buying another baking pan (I only have two), I'll try it. My Dad loves carrot cake, so maybe I'll make it when he comes to visit.

4:42 PM, June 17, 2008  
Anonymous michelle @ TNS said...

no, it doesn't count. you'll have to bake me another cake; you can ship it fedex.

7:01 PM, June 17, 2008  
Blogger andrea said...

congratulations on the manuscript! i'm sure i speak for many of us when i say, we can't wait for the book!

and, thank you for this recipe! i am waiting for an occasion to come up so that i can try it, soon....!

7:24 PM, June 17, 2008  
Blogger Fleagirl said...

I believe there are two types of people in the world: those who adore carrot cake, and those who detest it. Sadly, I fall into the second group. And I think there are way too many people in Northern California from the first group. At least 3/5 of the time when cake is offered to me, it's a carrot cake. I think that's absolutely the meanest thing you can do to a cake: put vegetables in it. The second meanest thing you can do to a cake: put raisins in it. The third meanest thing you can do to a cake: put cream cheese in the frosting.

Sigh. Maybe I've just never had very good carrot cake.

PS. Way to go on the final manuscript!

8:49 PM, June 17, 2008  
Anonymous Erika of SWEET PEA blog said...

Thank you for baking us this cake :) and congrats on the manuscript. This is not a cake you can find in Geneva but one that I love. The only solution is to make it myself! The applesauce must make it really moist.


2:16 AM, June 18, 2008  
Blogger picketywitch said...

Thank you Molly!

I love Carrot cake and was in the habit of baking one every year on the 13th June for my father's birthday (it was his favourite). I haven't baked one for the last 2 years since my dad passed away, but here, suddenly there is a recipe that's inspiring me. I will bake your carrot cake (with sultanas cos I love them) and frost it with your frosting, and sit on a checked blanket in the garden and enjoy it in memory of a very special man.

Thank you.
Oh, and congratulations on the manuscript - I'll be buying a copy of the book as soon as they start shipping to the UK!

2:46 AM, June 18, 2008  
Blogger Inne said...

The cake looks gorgeous Molly. And I'm sure your brain will be back to its usual self in no time. Can't wait to see your finished book.

3:32 AM, June 18, 2008  
Blogger Jean P. said...

Many of us are missing brains, dear Molly. No cause for alarm. Rest your head and your body. Fuel both with lots of good things to eat (you're never at a loss for that), and all will be well. Not a fan of carrot cake, but thanks for the modified frosting recipe.

4:15 AM, June 18, 2008  
Anonymous Sorina said...

It look's to good to be through I am definitely going to try this

8:53 AM, June 18, 2008  
Anonymous Hillary said...

Carrot cake sounds all too magnificent right now. Thanks for checking in...I appreciate that you never leave us empty-handed despite being so busy! Congrats on being DONE (for now..?)

9:00 AM, June 18, 2008  
Anonymous Hillary said...

Carrot cake sounds all too magnificent right now. Thanks for checking in...I appreciate that you never leave us empty-handed despite being so busy! Congrats on being DONE (for now..?)

9:00 AM, June 18, 2008  
Blogger Kelly McClorey said...

wow...how sweet to do that when you're feeling tired! the cake looks deelish. i think i'll add the raisins when i try it. there's a lovely courgette cake recipe in nigella's domestic godess...have you ever tried it? happy napping! x

9:42 AM, June 18, 2008  
Anonymous DC Sarah said...


I have been on a quest for the ultimate carrot cake recipe and am so glad you posted this. It looks delicious....and congratulations on your writing milestone! It's been a pleasure reading about the progress. PS-today is my 25th birthday and I am off to celebrate at Ceiba for dinner! I have been there once before during Restaurant Week and it was delicious.....very much looking to another fabulous meal!!

11:00 AM, June 18, 2008  
Anonymous rebekka at The Sugar Bar said...

Lemon juice in cream cheese frosting on carrot cake is SO the right thing to do!

2:10 PM, June 18, 2008  
Anonymous Laetitia said...

I have never made carrot cake before. I had never heard of it before I moved to the US, but I quite liked it I have to say... And now you really make me want to bake one. I'll have to make it for my parents next time I go back home! I bet they'd love it!

6:37 PM, June 18, 2008  
Anonymous yuki said...

It is splendid blog. I am studied. Please link to this site!


4:40 AM, June 19, 2008  
Anonymous Mrs. L said...

I have to laugh at the homing pigeon comment as I've made that mistake before...and I didn't have a manuscript as an excuse! Thanks for the carrot cake (though I tend to eat the frosting and leave the cake...I know, horrid!)

1:03 PM, June 19, 2008  
Blogger Jillian said...

I've never been much of a carrot cake fan. I think it has to do with the raisins so I thank you for leaving them out! I have to say though that I am in love with a chocolate zucchini cake recipe. It's from an old cookbook called Applehood and Mother pie. If you have not tried it, I highly recommend it.
Love your blog and looking forward to the release of your new book!

1:07 PM, June 19, 2008  
Blogger Lynn said...

This looks good! Raisins can definitely be left out, though it doesn't bother me too much in broccoli salad. Yeah for cream cheese icing of course that means hiding the bowl from my sister.
Have a great week!

7:15 PM, June 19, 2008  
Anonymous nicolette said...

carrot cake has been invading my life as of late! just last week at johan's sister graduation, we had the most delectable cinnamon heavy version. and today, revisiting the rose bakery (i miss paris!) in the cookbook, i was drawn to the individual versions, so cute. i must try all three now!

5:48 PM, June 20, 2008  
Anonymous Julie said...

Yum, looks like a perfect recipe, and just in time for my Dad's birthday (he loves cakes made with oil instead of butter). Yes please to the raisins, and a few dried cranberries, too.

Congratulations on the manuscript! You must be going cross-eyed by now. Can't wait to see the book!

10:56 PM, June 20, 2008  
Blogger amisha said...

congratulations molly!!! so excited for you! and i hope you got some good rest + a slice of cake for you too :)
i've been hunting for a great carrot cake recipe for what feels like forever. i can't wait to try this next time i see e! (he is my best cake-taster :) ) xo

12:47 PM, June 21, 2008  
Anonymous Rena said...

Thanks for the recipe - I'd love, no LOVE to bake right now but it's 105 outside in my patio right now (here in San Jose, CA), and I just can't bring myself to tax our air conditioner any further. I might, however, make this cake later tonight after things cool down a bit. I bought a 10lb bag of beautiful organic carrots from Costco recently, and anything that uses large amounts of carrots, especially anything in cake form sounds good right now!

5:37 PM, June 21, 2008  
Blogger wheresmymind said...

Cream cheese frosting can be so hit or miss...be nice to try this one out :)

6:28 PM, June 22, 2008  
Blogger jpstivers said...

I've attempted to make carrot cake twice. Both times it has tasted more like a spice cake than carrot cake. I follow the recipe as is. Is there something I am doing wrong?

8:43 AM, June 23, 2008  
Blogger pinkrobot said...

Oh my goodness! I used this recipe this weekend for our Solstice Parade bbq on Saturday - it was FABULOUS! I've never had an easier time baking a cake, really. My baking is so terribly inconsistent, I was just thrilled with the turnout.
And the lemon juice in the frosting? YUM!

9:54 AM, June 23, 2008  
Blogger Mevrouw Cupcake said...

I love both your images...

11:39 AM, June 24, 2008  
Blogger Molly said...

Hmm, jpstivers, let's see. Carrot cakes do generally have a lot of spice-cakey spices in them, so they can taste much like a spice cake. But if you want more hearty, carrot-y flavor, you might try adding more carrots. For example, when I was reading other people's reviews of this carrot cake recipe on Epicurious, I saw that some people use 4 cups of carrots, rather than the 3 cups called for. You might try that...

Good luck!

6:24 PM, June 24, 2008  
Blogger Maryam in Marrakesh said...

Such very beauteous photos. If only........oh if only........there was cream cheese in Marrakech. sigh.

12:10 PM, June 26, 2008  
Anonymous Charlotte K said...

Best carrot cake ever. I halved it and baked it in a 10"(?) springform pan. It isn't too sweet which is the main complaint I have about carrot cakes. Very moist. I'd probably use a smaller pan next time, it was a bit flat, although perfectly delicious!

1:49 PM, June 29, 2008  
Blogger My Sweet & Saucy said...

Sounds like a great cake! Congrats on the manuscript!

8:48 PM, July 06, 2008  
Anonymous Anonymous said...

Hi Molly

Just discovered your blog. I love Seattle!

This carrot cake looks good. Have you ever made one with a whole pureed orange (minus the seeds and pith) in it? Many years ago I had just such recipe from a newspaper and it was fab. If you come across something similar, then please post it.


2:46 PM, August 23, 2008  
Blogger flannery_therese said...

I love that you have posted this recipe. This cake from Bon Appetit was one of the first things I ever baked and is now one of my most used recipes. I'm living in Spain right now and yesterday I baked this cake for my host family and my host mother loved it so much that she bought all the ingredients for me to make it again today. There is really no better gesture of appreciation than a homemade cake - preferably carrot, of course :)

6:03 AM, November 08, 2008  
Blogger Lale said...

I wish I would have someone to bake a cake for me now :(
I love carrot cake so much and this recipe sounds very very delicious.How cruel you are Molly, I'm in my office now and I want to bake and eat this cake, how can I stand until evening :))I'm sure that it will be my favorite carrot cake:)

5:14 AM, February 20, 2009  
Blogger jbeach said...

Carrot cakes is one of my favorites. I just adore the idea of plopping a bunch of veggies into a cake and no one notices! :)
I am definitely going to try this recipe - the one I made last week called for 3 sticks of butter! And that was just in the cake, frosting included another stick! I left some out, but still...no amt. of carrots can counteract all of that! :) It was mighty delicious, though...

7:47 AM, April 03, 2009  
Anonymous Laura said...

Your cake was fabulous, I baked it today, thanks so much for a great recipe. Enjoy your break.

2:05 PM, May 31, 2009  
Blogger Colourspace said...

...and mine is in the oven as i write! Thankyou for a great recipe.I had no apple sauce so i improvised and used pear and apple fruit spread (100% fruit)

3:20 AM, July 03, 2009  
Anonymous Payal said...

I made the carrot cake based on your recipe and let me tell you it is the best carrot cake I have ever had. Thanks for the recipe!

8:07 AM, November 18, 2009  
Blogger Jamie said...

Thank you for baking that cake and sharing it with us:) I just baked it too and its soooo delicious. YUM.

2:58 AM, December 16, 2009  
Blogger SBeev said...

I just made this cake. I used just less than 3/4 cup melted lard instead of the oil and increased the apple sauce to 1 cup.

Frosting - I used grated orange peel and a squeeze of orange juice instead of the lemon.

Cakes are cooling on the racks - can't wait to try them!

Thanks for the great recipe!

7:19 PM, February 23, 2010  
Blogger kaitlin said...

Thank you! My sister in law loved it. My husband said it was the best cake he had ever had. Even though I'm not a carrot cake person, I had seconds. My hips hate me. My stomach couldn't be happier.


9:50 PM, March 26, 2010  
Anonymous Danielle said...

I brought this into work for a co-worker's birthday and everyone raved about, a handful of people also told me it was the best carrot cake they've ever had. I normally don't love carrot cake, probably because I'm not a huge cream cheese frosting fan. But this recipe was delectable. Thank you so much for the recipe Molly, this is a keeper!

4:48 PM, May 22, 2010  
Anonymous c. said...

I made these as cupcakes for a baby shower tomorrow, and as always, I have my husband taste anything I make so as to not embarrass myself in front of friends or family. He took one bite and I actually got a groan and "oh my god." both, for the record, are rarely said in conjunction with my baking and cooking!

so, thanks for the excellent recipe. By far the best carrot cake my husband has ever had.

10:16 PM, June 16, 2010  
Anonymous Heidi said...

Gave this a whirl after a lively discussion about carrot cake and finding out my fiance likes it (despite the fact that he says he hates cream cheese). This is quite the welcome change from the last few I've had that were way too sweet and/or extremely greasy. I think I may have overcooked some layers but it is nevertheless delicious and I will also be keeping this as my go-to recipe :)

Also, I have made many two-layer cakes but never more than that. This was my first three layer cake and it turned out great, with one minor setback: my cat sneaked a bite of one of the layers while they were sitting wrapped in plastic on the counter, and after coming home from work that day (I had wrapped them up and covered them with an overturned cooking pot before I left...I have no cake dome) I found bits of shredded plastic wrap around the plate. She was bound and determined to get some of this cake, and while she has quite the obsession with food, she has never gone after things that are wrapped up. Except this.

6:36 PM, September 29, 2010  
Blogger ilonaiv said...

Our family was craving carrot cake today, so naturally I turned to your blog to find a worthy recipe. As expected, it turned out wonderfully - subtly spicy, fragrant and very moist. The cream cheese dressing wasn't so sweet that it overpowered the flavors of the cake. The only thing I changed was that I substituted the applesauce for pureed canned pineapple, because that's what I had on hand. Thanks for the terrific recipe!

4:57 PM, February 20, 2011  
Blogger Emily said...

Hi Molly,
I made this cake today, raisins included, and it was good. I mean really good, I had maybe two and a half slices and we had company over, I couldn't help it, it was GOOD. I've been reading Kim Boyce's Good to the Grain and she suggests adding crème fraiche to whipped cream; I tried it in the frosting and it was ethereal. Probably on a hot day it would melt but we were buried under snow in Victoria so the cloud-soft frosting was perfect.

10:34 PM, February 23, 2011  
Blogger Unknown said...

Toss in a can of crushed pineapple in its own juice. Makes it super moist and dense and downright tropical. I always use raisins, too. And sometimes coconut as well. :)

10:41 AM, September 21, 2013  
Blogger john jay said...

oh I like that it looks so tasty this so lovely cake i ever seen.
i love eating that's why im too fat now :)
but most of the time what i eat are any kind of chocolates
like milk chocolate ,French macarons, and macarons london and so on.
well anyway that cake recipe above is interesting i wanna try that.

10:31 PM, September 27, 2013  
Anonymous Cherryl said...

I just made this cake and it was delicious! I am so happy I found your book and your blog.

10:06 PM, February 24, 2014  
Blogger Rachel Page said...

I used your recipe and I added some pineapple tidbits and it was so delicious!

6:19 AM, November 28, 2014  
Anonymous Maike said...

I have baked the cake a few times now and it really is the best carrot cake I know. But I do have a problem with the rising of the dough, maybe Molly or someone else can help. I never bake two layers, but combine the dough in one cake pan. What happens is that the cake stays rather flat and often sinks a bit in the middle. I tried to be extra careful with overmixing and check and rotate the cake only after 3/4 of the time. I wonder if I need to change something with the baking soda/ baking powder? Glad to hear if someone has an idea about it. Thanks in advance. Also for sharing yet another great recipe! Cheers, Maike

10:50 AM, May 04, 2015  
Blogger Ckipps said...

Thank you! I just harvested carrots from my garden - lots of carrots. My husband mentioned carrot ginger soup, which I am sure would be terrific, and healthy, but I was already dreaming of carrot cake. I decided to check your recipes and voila! About to dig in and bake!

2:58 PM, August 27, 2015  

Post a Comment

<< Home