Sweets

Carrot Cake with Cinnamon Buttercream

I adore my sister in law. She is the sister that I never had growing up, and always wanted. When she entered our little family, I was a little nervous – you never know how new relationships are going to go, you know? Her first holiday with out family was Easter, and my mother made carrot cake. The plates were passed, and she grew quiet. She ate a few bites and paused. I never knew why people would eat carrot cake, she said. A cake, made of vegetables, not entirely appealing. But, sometimes you have to just put your head down, she said, and power through. But she liked this carrot cake, and the head down and powering through technique worked.

And now, I can’t eat carrot cake without smiling. I don’t know if this would pass the sister in law test, but it is pretty good.

Oh – and my sister in law blogs! They are presently engaged in a four-month world tour. Check it out here.

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Carrot cake with cinnamon buttercream

for the cake:

2/3 cup butter, softened

1 cup sugar

1 1/4 cup grated carrot

1/2 cup raisins

2 eggs

1 cup gluten free flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup walnuts

for the buttercream:

1/3 cup butter

3/4 cup powdered sugar

2 teaspoon cinnamon

Make the cake. Cream the butter and the sugar until light and fluffy. Beat in the eggs until well incorporated. Slowly added the flour, cinnamon, baking powder, and salt. Fold in the carrot, raisins, and nuts. Pout into a loaf pan and bake at 350 for one hour and five minutes, or until a knife comes out clean.

For the buttercream, whip the butter until fluffy, then add in the sugar and spice a little at a time until thick. Frost the cake roughly when cool.

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