Tag Archives: carrot

The Cake Slice: Carrot Cake


The April cake reveal has finally arrived, and this month, of the four choices we had to select from in our cake baking club, I chose to bake the carrot cake…a truly perfect cake for the Easter season.


This month I faced the ultimate dilemma. You see, as a baking enthusiast, I not only love to bake the cakes, but I also love to sample the cakes. I could eat cake for breakfast, lunch, and dinner. Mmmmm…buttercream. Who couldn’t, right?


But, I took a big leap this month and joined a new fitness program. The initial program lasts for 10 weeks with a mix of kickboxing, cardio, and strength training workouts six days a week. Proper nutrition is essential to success in this rigorous program. Which means: CAKE is out. Ouch. It pains me to even think of it.


Fortunately, the one day a week that I’m not working out is considered a “fun day”…which I translate to CAKE DAY. On “fun day” you can eat whatever you want whenever you want. Yippee!!! In fact, I just might eat cake for breakfast, lunch, and dinner that day!


And yet. I could resist the urge to eat the cake and instead bring it in to the office to share with my coworkers. That’s what I did with this month’s cake. One of my work friends had a birthday, and I had already planned to bake her a carrot cake, and the stars just happened to align in that carrot cake was one of the four options in our cake club this month.

Aside from black forest cake, I’ve got to admit that carrot cake takes a close second in my book. The creamy, thick frosting…and the moist, burnt umber hued crumb. Southern Living rates this recipe among the best carrot cakes they have ever tested. It disappeared fast, and tasted great. Definitely a keeper recipe that I’ll make again. The cake turned out moist, and the cream cheese buttercream was a delicious compliment to the cake. I topped it with toasted pecans, as well.


So, at least for the next 10 weeks, maybe just a little slice for myself won’t hurt. All things in moderation, right? Someone has to review the recipe, after all. I can’t just stop baking and let my fellow Cake Slicers down!

Might as well find a happy medium between the cake and the boxing glove!

Here’s the recipe, if you’d like to give it a try. You will not be disappointed.

Mama Dip’s Carrot Cake

By the way, the other three choices this month included: Coconut Cheesecake Squares, Brown Sugar Pecan Coffee Cake, and Green Tea Honeysuckle Cake. If you’d like to see which of the four cake recipes my fellow Cake Slice bakers selected to bake this month, click on the link below to check out their sweet treats.


Creamy Carrot Soup with Sourdough

It’s time to clean out the fridge to make room for the turkey, so today I’m making carrot soup.

I have to admit, I’ve never made carrot soup before, so this was a bit of an experiment, but I was very pleased with the result.

The creamy, blended soup was thick and delicious and just begged to be sopped up with a hunk of crusty sourdough.

Even my Youngest liked it. And, he’s not a big fan of carrots. My Oldest, on the other hand, who eats raw carrots by the handful, wouldn’t try it. It takes him longer to warm up to new things. Maybe next time.

If you don’t own an immersion blender (go right out and buy one…because you should…they are so much fun), you can simply use your blender or food processor to purée the soup in batches.

Save the leftovers to reheat for quick dinners this week leading up to Thanksgiving day. Gotta conserve your energy for the big cooking fest on Thursday, right?

Oh, and the cost? Well, if you use mostly organic ingredients like I did, this soup will cost you about $1 a bowl to make…tops.

So, clean out the fridge, count your blessings, and GO MAKE SOME SOUP!!!

Creamy Carrot Soup with Sourdough

1 lb organic carrots, roughly chopped
2 small organic potatoes, peeled and roughly chopped
1 small onion, diced
2 garlic cloves, finely diced or pressed
2 1/2 cups organic chicken stock
2 1/2 cups water
salt and pepper
2 Tbsp olive oil

In a large stockpot, heat olive oil. Add garlic and onions and saute for 2-3 minutes over medium heat. Add carrots and potatoes and sprinkle with salt and pepper, to taste. Cover and saute for an additional 10 minutes, stirring frequently. Add the stock and the water, continue to cook another 15 – 20 minutes or until veggies are tender.

Remove from heat, and carefully use an immersion blender to blend the soup to a creamy consistency. Serve immediately with crusty sourdough bread.

Carrot Cake

Carrots. Cake Batter. Cream Cheese Frosting. Need I say more?

We’ll let the pictures explain…

The Cake:

The Frosting:

And now…the recipe.

Carrot Cake
3 eggs
3 cups shredded carrots
3/4 cup vegetable oil
3/4 cup applesauce
1 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons cinnamon

1/4 cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 9 x 13 cake pan. Beat eggs, oil, apple sauce, sugars, and vanilla in a large bowl. Mix in remaining dry ingredients. Stir in carrots. Pour into pan and bake for 40 to 45 minutes. Cool. For the frosting, beat all frosting ingredients until smooth. Frost the cooled cake. Store cake in refrigerator until ready to serve.

Amy’s Notes: I like to replace some of the oil in baked goods with applesauce to cut down on the fat. In this recipe, the frosting ingredients are also cut in half to reduce the calories…even so, there’s plenty of frosting to give you that decadent flavor punch with each bite of cake.