Carrot Cake

Happy Spring! The sun is out and the weather is finally starting to warm-up. I think I can speak for everyone when I say that I am more than ready for Spring and everything that comes along with it. People are happier, the sun provides us with natural energy and that ever needed vitamin-D, and we have the ability to spend more time outside. We will once again be able to go for frequent walks, exercise outdoors, picnic, eat ice-cream cones and frozen yogurt, walk around my hometown and go to all of the cute shops without freezing our tails off, and eat outside on the adorable patios of the many near-by local restaurants. I am so truly excited I almost cannot contain myself. Just typing all of this statements has me giddy with excitement just at the idea of doing all of these activities. 

As it was still quite windy and cold yesterday, we took part in some Sunday-Funday activities indoors. My love surprised me and treated me to a massage, while he was getting his hair cut. This was my first massage ever, so as silly as this sounds, I was a little nervous going in to it. Oh my goodness was it ever wonderful. I felt so zen and comfortable throughout the whole process, and when it was over, my muscles and sense of being felt so calm and relaxed. If you have never had a massage, I now strongly suggest it. It is such a calming experience. After this, we went to find some food, and ended up at Fuddruckers. I have not been to Fuddruckers in ages and had completely forgotten how good it is. As it was Sunday-Funday, we had blueberry mojitos with our meals. And then followed suit with a big bag of cookies to take home with us, which we snacked on while watching our rented movie. All in all it was such a wonderful day spent with my love and I feel so invigorated today. We all really need days like these. 

Peter Cottontail will be arriving next month with his baskets full of goodies, so I decided to make some carrot cake. For better portion control, I made little individual cakes. I used a mini loaf pan to get this shape, which also offers a cute presentation. The frosting is very light and healthy, but sweet enough to accompany the carrot flavor of the cake. As most of my family is lactose intolerant, we cannot have cream cheese frosting. I received a cream cheese extract for Christmas, which allows us to receive that flavor without all of the dairy that comes with. The extract can be found on King Arthur Flour. I added a little bit of this extract, along with vanilla, for a light cream cheese flavor. The base of the cake is so full of carrots, that you need not feel bad eating this cake. Despite the fact that cake is in the name, the cake and frosting are very light, leaving this the perfect guilt-free treat, especially with the weather warming up and bikini season right around the corner. This cake is perfect for the season and can be made to a larger scale and layered for special occasions and holidays. 

Carrot Cake

1 1/4 lb carrots, pre-shredded (purchased pre-shredded, so the texture is stiffer and thicker)
3 cups all-purpose flour
1 tbsp. ground ginger
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
2 sticks butter, softened
3 3/4 cups granulated sugar
3 whole eggs plus 4 egg whites, room temperature
1 tbsp and 2 tsp. vanilla extract
3 tbsp. powdered sugar
1/2 tsp. cream of tartar
1 tsp cream cheese extract (optional)

1) Preheat oven to 375
2) Grease two mini loaf trays or three 8-in round baking pans.
3) Bring 4 cups water to a boil in a medium saucepan. Once boiling, add all carrots and cook until tender. 
4) Drain carrots and rinse in cool water. In a food processor, pulse until almost smooth, but still a little rough in texture.  
5) In a large bowl, combine flour, ginger, baking soda, baking powder, cinnamon and 1/2 tsp. salt. 
6) In a mixer bowl fitted with the paddle attachment, beat the softened butter on high speed until fluffy. Lower the speed and gradually add in 2 1/4 cups of the granulated sugar; beat on high speed until fluffy, about five minutes. 
7) Beat in the whole eggs, one at a time. Add in 1 tbsp. vanilla extract.
8) At low speed, alternately add the dry and carrot mixture to the butter mixture. Starting and ending with the dry. 
9) Divide the batter evenly between mini loaf and/or cake pans. Bake cakes for twenty-twenty five minutes, until springy in texture or when a toothpick inserted into center comes out clean. Allow to cool completely. 

Yield: 20 mini loaf cakes or three 8-in rounds

Note: Make sure if you are following this formula, to buy the pre-shredded carrots from the grocery store. The texture is completely different than hand-shredded carrots, especially when it comes to the boiling process.

Vanilla "Cream" Cheese Frosting

1)  In a large metal bowl, combine the egg whites, remaining granulated sugar, 1/4 tsp. salt and cream of tartar. Add in a 1/4 cup of cold water. Set bowl over a simmering pot of hot water and heat until sugar is dissolved. Transfer bowl to electronic mixer and whip on high until light and fluffy, stiff meringue forms, about five to seven minutes. Beat in the powdered sugar, remaining vanilla extract, as well as the cream cheese extract (optional). Beat until incorporated. 

Recipes adapted from Rachel Ray Magazine. 

Assemble layered cake as needed. If doing mini loaves, as I did, place two big spoonfuls of frosting onto each cake. Slightly spread and fluff with a mini offset spatula. Garnish as you please. 

If toasted meringue frosting is preferred, place cakes back into the oven with broiler on for a few minutes before garnishing.

Enjoy!