Welcome to our newly styled blog, friends! After weeks of planning, we are so excited to launch our new website. We’re back, better than ever, with all of our deliciously sweet recipes and baking tips, and we will be adding some new features too. Some DIY favourites, and tips and tricks for living more resourcefully.
Why the change you ask?
This. Just this.
Family Photography done by Anne Bedard Photography
That’s my heart right there. I’m a mama who truly believes the kitchen is the heart of the home and creating food traditions is how I show my family that I love them. I’m also trying to inspire my kids (and anyone else who follows this blog) to live a little more soulfully. You know, more home DIY inspired projects, buying and preserving local foods, cooking from scratch, and some newbie urban homesteading thrown in too. All feel good kinds of things.
And cake. Lots and lots of cake.
I think this Classic Carrot Cake is a good place to start. It’s a recipe I’ve literally been making for years. It’s incredibly moist, full of carrots and pineapple, and topped with a delicious cream cheese frosting. I’ve made so many, I’ve lost count. But I believe it’s somewhere around 1376876 carrot cakes, cupcakes and muffins, give or take. It’s sturdy enough to be baked as a large cake, and perfect enough to be made into the tiniest mini cupcake. I make it for school lunches and I’ve made it into wedding cakes many times. The cake recipe isn’t mine, it’s one from my friends over at Canadian Living Magazine and I tell you dear readers, this cake is perfect in every way. The icing I use is a crusting cream cheese buttercream. So it will pipe and spread like a dream, and then crust up when it sets. That just means that your icing will keep its shape and hold up well (we’ve all had those cream cheese icing sliding off the cake moments…). When you cut into it, it’s still a soft and fluffy buttercream.
For years now I’ve been making our family cakes in 6 inch pans. It really is the perfect pan size for a family dessert. It doesn’t leave a ton of left overs, and it keeps dessert at dinner time just as it should be, a sweet treat to end a meal. Don’t get me wrong, there are times that leftovers and larger size cakes are a must, but as a treat after dinner, a 6 inch pan is just perfect. What I love about this Classic Carrot Cake recipe, is that I can make two 6 inch cakes and freeze one for later (or a cake and cupcakes). It freezes beautifully. I know I always have a back up cake, if I need to give a sweet gift or if unexpected company should arrive!
Guys, I’m so excited about this new chapter for SweetRevelations. I’m equally as happy that you’re riding along right beside me. This is going to be the start of something delicious! Be sure to leave a comment and let me know how you like our new look!
Happy weekend friends,
Classic Carrot Cake
*yield is two 6 inch cakes, one 13 x 9 cake, or a 6 inch cake and 12 cupcakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 tsp nutmeg
- 3 eggs, room temperature
- 3/4 cups granulated sugar
- 3/4 cups packed brown sugar
- 3/4 cups vegetable oil
- 1 tsp vanilla
- 2 cups grated carrots
- 1 can (14 oz/398 mL) crushed pineapple, drained
Cream Cheese Icing
- 250 gr cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup Crisco
- 1 tsp vanilla
- 3-4 cups powdered sugar
- 1/4 tsp salt
Grease and flour two 6 inch cake pans, set aside. Preheat oven to 350°
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg, set aside.
- In a separate bowl, beat the eggs with granulated and brown sugars until light, approx. 3 minutes. Slowly beat in oil and beat until mixture is thickened. Mix in the vanilla. Slowly add the flour mixture and stir just until moistened. Using a spatula, stir in carrots and drained pineapple.
- Divide mixture evenly among prepared pans. Bake for 25-30 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack for 10 minutes. Invert cakes onto wire rack and cool completely. Wrap one cake in saran and freeze if desired.
- For the icing, beat the cream cheese with butter and Crisco until smooth. Beat in vanilla and salt. Add in powdered sugar, starting with 3 cups, and mix until smooth and spreading consistency. If the icing is not thick enough add more powdered sugar. Cut cake horizontally into 3 layers. Place one layer on cake plate or serving platter and spread 3/4 cup of icing on top. Repeat with the remaining layers. Spread remaining icing over top and sides of cake, using a smaller amount for the naked cake look, or a more substantial amount as desired. Because this is a crusting buttercream, you can smooth out the icing on the cake with a piece of paper towel once it has crusted up. Store cake in the refrigerator. Left over icing is a dream on homemade cinnamon rolls.
Cake recipe via Canadian Living Magazine
** New blog design by Jana over at Little Web Writing Hood, on Etsy