SUMMER and a Carrot Cake

Hello my lovelies! How has your summer been? I spent the first two weeks with my Dad and I came back to work, schoolwork. I thought I has gotten rid of schoolwork on the last day of school. You see, its a simple equation:
 Summer + school= error
school= work
summer=break (or no work in other words)
Therefore, school and summer do not equal anything! It’s a terrible error!
Anyways, I’m taking an online p.e. class to be able to take band next schoolyear so I have that and two summer assignment from two different classes so I will say that my summer has consisted of work. But I have had loads of fun too with my friends and family 🙂 
Wow, I got a bit off track from what this post is supposed to be about which is Carrot Cake. Carrot Cake…..mmmmmm it’s so delicious, especially with Cream Cheese Frosting. On the last week of school, my brother was graduating (I made him a cake, which is on the right ) and my aunt asked me to make her a separate cake, which was carrot cake. I had never made carrot cake before but I was excited and willing to give it a try! She loved it and I gave my dad a piece which he then proceeded to ask me if I could make another one for him on his birthday, of course I said yes!
When the time came to make the cake, I realized I had left all of my cake decorating supplies back at my house, which is 9 hours away. So I ended up with a really simple cake. Decorating the cake using a ziplock bag, a spoon and a butterknife! The good thing was that my Dad thought the cake was delicious and was very happy with it 🙂

Yield: One 2 layer carrot cake * recipe adapted from Sally’s Baking Addiciton, with a few of my own little tweaks *

2 cups of light brown sugar
1 1/2 cups of vegetable oil
6 eggs
1/2 cup of greek yogurt
4 cups of all-purpose flour
1-2 tablespoons of vanilla extract
4 cups of finely grated carrots (yes, hand grated, so this will take physical activity 😦 haha)
2 teaspoons of baking soda
1/2 to 3/4 teaspoons of nutmeg
2-3 tablespoons of cinnamon
1/2 teaspoon of salt
1 or 1 1/2 cups of pecan pieces (It depends on how many pecans you prefer in carrot cake)

Cream Cheese Frosting:

Two 8 oz. packs of cream cheese, softened
3 tablespoons of heavy cream
3 to 4 cups of powdered sugar
3 teaspoons of vanilla extract

Buttercream Frosting:

1/2 cup of butter, softened
2 tablespoons of heavy cream
2 cups of powdered sugar
2 teaspoons of vanilla extract

1. Pre-heat the oven to 350 degrees and grease two 9 inch cake pans (I like to place parchment paper on the sides and bottom of the cake pan and then grease it with soft butter)

*grating the carrots first is what I prefer to do, because it does take time*

2. Using a stand mixer or hand mixer, mix together the sugar and oil.

3. Add in the yogurt and slowly add in the eggs. After everything is mixed in well, set the bowl aside.

4. In a large separate bowl, whisk together all of the dry ingredients.

5. Pour in the dry ingredients slowly into the wet ingredients and MANUALLY using a rubber spatula, mix the ingredients in. Add in the vanilla extract.

6. Gently fold in the grated carrots and pecans, the cake batter should be thick.

7. Evenly pour the cake batter into two 9 inch cake pans and let the cakes bake for 35-42 minutes. 

Making the Cream Cheese Frosting

8. Using a stand mixer or hand mixer, mix together all of the ingredients until the frosting is at a creamy consistency (make sure that it is not runny, but a bit thick)
*I like to make a small batch of buttercream frosting to rim the first layer before filling cream cheese so that it will be stable, but it’s your choice on whether you want to make it or not 🙂 *
9. For the buttercream frosting, using a stand mixer or handmixer, cream the butter and slowly add in the powdered sugar and heavy cream. Lastly add in the vanilla extract and keep mixing until the frosting is thick and creamy. 

Now you’re ready to frost!

10. Cut the cake tops and place them in a bowl to eat or use later for cake pops.
11. Place the first cake with the cut side upside down on a cake board.
12. Rim the top of the cake with the buttercream frosting and fill the rim in with cream cheese frosting.
13. Now place the other cake (with the cut side facing upside down) on top of the first cake so it looks like a sandwich with frosting in the middle. 
14. Now frost the rest of the cake however you wish and let it sit in the refrigerator until the next day and ENJOY!

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