Carrot Cake

November 26th, 2007  | Category: Cakes

Carrot Cake

A gray sky may be a food photographer’s greatest enemy, but it is certainly the perfect setting to stay home and just bake!

On one of those days, I baked this carrot cake with chopped walnuts, shredded coconuts and dried blueberries. The cake turned out to be moist and very light. I added blueberries instead of raisins and have to say that it definitely works better. Also, a tablespoon of ground ginger makes all the difference.

Carrot Cake

I cut down on the sugar a lot because of the super sweet frosting and the coconut flakes. Just yum.

This cake is also perfect for the upcoming Sugar High Friday “The Beta Carotene Harvest” event Leslie is hosting. She will post the round-up on the 30th, so make sure to visit her blog.

Happy Monday everyone!

Carrot Cake

Carrot Cake

Ingredients – Cake

  • 1 cup all purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp ground ginger
  • pinch of salt
  • 3 oz butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts
  • 1/3 cup shredded coconut
  • 1/3 cup dried blueberries

Ingredients – Cream Cheese Frosting

  • 2 oz butter, at room temperature
  • 11 oz cream cheese
  • 1/2 cup powdered sugar

Method – Cake

  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Butter and flour a 9×2 inch cake pan and set aside.
  3. Whisk together the flour, baking powder, baking soda, ground ginger and salt into a large bowl and set aside.
  4. In another bowl, mix the grated carrots with chopped walnuts, shredded coconuts and blueberries.
  5. In a mixing bowl, beat butter until softened (2 minutes).
  6. Add sugar and beat until smooth.
  7. Beat in the eggs, one at a time, beating well after each addition.
  8. Add the flour mixture and stir with a spatula until combined.
  9. Stir in the carrot mixture and pour the batter in the prepared cake pan.
  10. Bake for 35 minutes, until a toothpick inserted into the center comes out clean.
  11. Transfer the pan to a cooling rack and cool for 5 minutes. Invert and cool to room temperature.

Method – Frosting

  1. In a mixing bowl, beat butter until softened (2 minutes).
  2. Add cream cheese and powdered sugar and beat (preferably with the whisk attachment) until smooth.
  3. Apply frosting with an offset spatula.
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Comments

  1. 1 - Karolina on November 26th, 2007

    You made me curious about the dried blueberries, I’ve never had them before. They seem to fit carrot cake so well. It looks absolutely delicious!!!

  2. 2 - Maninas on November 26th, 2007

    hey, you can submit this to sugar high friday. the theme is beta carotene, but the deadline is today! i think ‘not martha’ is hosting it, not sure.

  3. 3 - Cenk on November 26th, 2007

    Karolina – The combination is perfect. Glad you liked it.

    Maninas – Thanks for reminding! I just did.

  4. 4 - David on November 26th, 2007

    you found cream cheese in Istanbul!
    Lucky for you!

  5. 5 - adina on November 26th, 2007

    I do love your blog and the pictures and the recipes you make!! they are so attractive and appetizing!

  6. 6 - Cenk on November 26th, 2007

    David – It is nothing close to Philadelphia.. How I miss a generous spread on a lightly toasted bagel..

    Thank you Adina!

  7. 7 - joey on November 28th, 2007

    Your carrot cake looks delicious Cenk! The blueberries sound like a lovely addition :)

    I so hear you about those gray skies…

  8. 8 - Peter on November 28th, 2007

    Hi there, first time visitor and your carrot cake looks fabulous.

    I hope to see more Turkish cuisine from you as myself being Greek, it’s always great to see what our neighbors are up to in the kitchen!

  9. 9 - Carla on November 29th, 2007

    Man, your photography is beautiful!! It makes me want to bake everything on your site right now.

  10. 10 - Yemek Tarifleri on November 29th, 2007

    It looks absolutely delicious!!!

  11. 11 - Hillary on November 30th, 2007

    I love the added bonus in this carrot cake – the blueberries! Tastyyyy.

  12. 12 - Carolyn on December 1st, 2007

    I never would have thought of blueberries–now I’m thinking cranberries or cherries. Looks good.

  13. 13 - valentina on December 2nd, 2007

    Cenk, I love carrot cakes. Yours looks gorgeous. How interesting to use dried blueberries. In Brazil we prepare carrot cake slighthly different to the- I will call, British way. It is often served with chocolate icing, and also delicious. I do, however, prefer the version with spices.

  14. 14 - Moonlight of my heart on December 13th, 2007

    I have only a few word to say “i love your blog, indeed.”

  15. 15 - kellypea on February 24th, 2008

    Love carrot cake but have never see it with blueberries. Sounds and looks completely delicious.

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