Tuesday, March 30, 2010

Frosted Carrot Bread

Now I know all of you (even those that say you can't cook) know at least one recipe.  This is my dear friend Kate's "one" recipe, or so she claims, I've seen her cook she just doesn't like it.  However when she gave me this recipe she said it was carrot cake.  Now I haven't told her but I have to disagree.  It was much heavier than regular carrot cake, and it got firm on the outside and would not come out of the pan which to me says sweet bread.

I tried to make it in two pans to make a layered cake.  Do not do that.  It was not a good idea... unless you want to have nice little wedges like above or you want to share half your booty.  Kate however has never tried to remove it from the pan so could not warn me.  She makes it in a 9X13 rectangular pan, frosts it in the pan and serves it from there.  Which is pretty much how we ended up.  It really doesn't matter what you call it, it was awesome.  The first pan didn't even make it to the frosting stage. 

The only thing I changed for this recipe was to make a maple cream cheese frosting instead of Kate's frosting because her recipe said... a box of confectionary sugar.  She didn't know how much was in a box, and we don't have boxes at our grocery stores (none of them) it's all bags, so I threw the maple one on, which was also not a good idea as it was a delicate frosting for a serious cake/bread (cread?)  So....either serve this as is, or top with your own favorite cream cheese frosting,unless you know how much sugar is in a box then let us know. 

PS... this was awesome for breakfast with coffee, but that doesn't really put it into a category either because cake is good with coffee too, unless you don't like sweet things for breakfast.  However the only thing sweeter than the cake was my minature helper.  Notice the tiny hands dumping in ingredients and the proud little chef waiting to put his cake in the oven.

Kate’s Carrot Cake



2 cups flour
2 cups sugar
2 cups coconut shredded
2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
3 large eggs, slightly beaten
1 ½ cup oil
2 teaspoons vanilla
8-9 ounces crushed pineapple with juice
2 cups shredded carrots
2 cups chopped walnuts (I left these out since the baby was going to be eating it)
1 cup raisins

2 sticks butter
6 ounces cream cheese
1 box powdered sugar


Preheat oven at 375 degrees. Mix dry ingredients in a large bowl. In a small bowl mix eggs, oil, vanilla, pineapple with juice, and carrots. Combine two bowls, mix well. Mix in walnuts and raisins. Pour batter into greased 9 X 13 pan. Bake for 45-50 minutes. Take cake out of oven and cool on rack. Frost with frosting (or not).


  1. Hey, that's my cake!! Actually, it is my mom's, but she taught me how to bake it when I was about 11 and she hasn't made it since. I have made it for parties since then and once made, it was then requested. People say it is the best carrot cake ever. I don't know the difference between cake and bread, but it is too heavy and too moist to even try taking it out of the pan.
    Thanks Eileen.
    ps I have another awesome dessert for you to make.

  2. OMG! Ridiculously delicious looking! Gonna try this soon! And the baby- too cute!