carrot cake with whipped cream cheese

carrot cake with whipped cream cheeseThe popularity of carrot cake was revived in the United Kingdom because of the rationing during World War II and also because of the promotion of carrots’ consumption operated by the government.  According to National Today, many historians believe the cake originated in the Middle Ages when sugar and other sweeteners were scarce (carrots were used as a substitute).  The earliest known recipe for carrot cake can be found in a French cookbook published in 1827.  I cannot recall the last time I made carrot cake.  Part of the reason is having to grate the carrots.  As I have said before, if there’s a shortcut in baking, I’ll take it!  This recipe speaks to the lazy cook in me. 🙂

you will need

2 cups (250g) flour
2 teaspoons baking powder
3 small carrots (10 oz.), cleaned and cut into 1-inch pieces
3 large eggs, room temperature
2 cups (400g) packed brown sugar
1 cup vegetable oil
1 tablespoon ground cinnamon
1 teaspoon salt
2 teaspoon vanilla extract
1 cup (140g) finely chopped dried pineapple rings
¼ cup (45g) finely chopped crystallized ginger


8 oz. cream cheese, room temperature
2 teaspoons vanilla extract
2 cups whipping cream, chilled
⅓ cup (67g) white sugar


Preheat oven to 325f (163c). Lightly coat the bottom and sides of a 13×9-inch baking pan with vegetable oil spray. Whisk the flour and baking powder in a large bowl to combine. Use a food processor with a metal blade and add carrots, eggs, brown sugar, vegetable oil, cinnamon, salt, and vanilla extract. Blend until smooth. Add carrot mixture to the bowl with dry ingredients and whisk until just combined. Using a rubber spatula, fold in chopped dried pineapple rings and ginger. Pour batter into the prepared pan. Bake cake until golden brown and the top springs back when lightly pressed for 25 to 30 minutes. Remove the baking pan from the oven to a wire rack and let the cake cool for about 1 hour.

When the cake is cooled to room temperature, make the frosting. Beat cream cheese and vanilla extract in a medium bowl until smooth. Add whipping cream and sugar. Beat until frosting holds firm peaks. Spread frosting over the top of the cake all the way to the edges with a spatula.

the culinary chase’s note:

This cake can be refrigerated for up to 5 days.  Enjoy!