Cooking Scrapbook – Carrot Cake

Back to reality, day 2!

Breakfast & Lunch

Today’s breakfast was quick to assemble, thanks to my double batch of overnight oats.

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Topped with pecans and lots of fresh blueberries!

I also packed a turkey wrap for lunch to enjoy alongside a salad from the salad bar.

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Leftover turkey from Friendsgiving (thawed the night before), baby spinach, grape tomatoes, feta cheese and roasted red pepper hummus.

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All wrapped up and ready to go!

Carrot Cake

One of the McGraths’ long-time family friend, Bob (aka Uncle Buck), had a birthday on December 31st.  What a perfect opportunity to knock out another recipe from the cooking scrapbook!  Plus who doesn’t love carrot cake!

One minor major detail I forgot to consider is how difficult it can be to bake in high altitudes.  I didn’t remember until I had already mixed up the batter and stuck in the oven.


At this point, I performed a quick Google search resulting in several necessary alterations.  To quickly sum it up, you are supposed to increase oven temperature, decrease baking time, increase flour and certain liquids by a few teaspoons or tablespoons, and finally decrease the leavening agent, such as baking soda, depending on the elevation.


Didn’t follow a single one those.


Luckily, it didn’t turn out so bad… I was shocked!  Each of the 3 layers stuck to the round cake pans, were a bit crumbly, and the centers did not rise as they should have.  Thank God for frosting to help hide most imperfections!

Although I give the taste an A, the presentation was more a B- grade because the layers were so crumbly.  Thank God for frosting to hide most of the imperfections!

Despite my little baking challenge this time around, this carrot cake recipe is unbelievable!  The combination of carrots, pineapple, coconut, and walnuts yield an incredibly moist (hate that word but had to use it!, sorry!) cake.


Carrot Cake


2 cups sugar

1 1/2 cup oil

3 eggs

2 tsp vanilla

2 1/4 cups flour

2 tsp cinnamon

2 tsp baking soda

1 tsp salt

2 cups shredded carrots

2 cups shredded coconut

8 oz can crushed pineapple

1 cup chopped walnuts


Preheat oven to 350 degrees.  Combine sugar, oil, eggs and vanilla.  Stir in flour, cinnamon, baking soda and salt.  Fold in carrots, coconut, pineapple and walnuts.  Bake in 9×13 pan for 50 minutes or 3 individual 9 inch round pans for 30-40 minutes.  Cool completely and frost with cream cheese frosting.  Sprinkle top and sides with coconut, optional.

Cream Cheese Frosting


2 cups powdered sugar

8 oz cream cheeses, softened

1/4 cup butter, softened

1 tsp vanilla


Blend all ingredients together and mix until smooth.  If the frosting does not seem thick or firm enough, add an additional cup of powdered sugar in increments until desired consistency.


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