Mountain Sky Carrot Cake

by Rachel on April 13, 2011

Rick's Carrots. Don't ask what they're doing. I think it's PG.

When life gives you carrots make carrot cake, surely.  Our ranch manager is an exceptional gardener.  I used to think he had a green thumb, but lately it has been distinctly ORANGE.  He asked if we wanted “a few” carrots and then pulled into the driveway with a U-Haul loaded for bear with mud-covered, gorgeous, flavor and vitamin rich carrots.  I’ve been struggling to keep up, not wanting a single lovely carrot to go to waste.  I’ve made pot roast, soup, salad, and now cake, all brimming with carrots.  My go-to carrot cake recipe has generally been my mother’s, posted on this blog ages ago.  This new recipe comes from my friends at Mountain Sky Guest Ranch in Emigrant, Montana.  Believe it or not it’s lighter than my Mom’s.  It would work in a loaf pan without frosting, served more like a teacake.  Pastry Chef Pam Comstock serves hers cold, straight out of the fridge with a nice, dense cream cheese frosting.  Either way, it’s worth adding to your baking repertoire.

Mountain Sky Carrot Cake with Cream Cheese Frosting (12-14 servings)

  • 1 ½ cups vegetable oil
  • 2 ¼ cups sugar
  • 4 eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon allspice
  • 3 cups grated carrots
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (pecans or walnuts)

Cream Cheese Frosting

  • 8-oz cream cheese, softened
  • ½ cup butter, softened
  • 2 cups confectioners sugar
  • 2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Butter and flour two 9-inch cake pans or one 9×12 baking pan.

In a large mixing bowl blend together vegetable oil and sugar.  Add eggs and vanilla.  Whisk until blended.  Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice straight into the cake batter.  Stir until blended.  Add carrots and nuts.  Mix well.  Pour batter into prepared cake pans.  Bake for 45-50 minutes, until a cake tester inserted in the middle of the cake comes out clean.  Let cool.  Ice with cream cheese frosting.  Refrigerate before serving.

To make the frosting, cream the butter with the cream cheese, add confectioners sugar and vanilla.  Blend well.  Decorate cooled cake.

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