Orgasmic Chef

for food better than sex

  • Home
  • Recipes
    • Appetizers
    • Beef
    • Bread
    • Breakfast
    • Candy
    • Casseroles
    • Cheese
    • Chicken
    • Cookies
    • Desserts
    • Drinks
    • Ethnic
    • fish/seafood
    • holidays
    • Ice Cream
    • lamb
    • Main Courses
    • Pasta
    • Pork
    • Preserves
    • Salads
    • Sandwiches
    • Snacks
    • Soup
    • Thermomix
    • Vegetables
  • Bucket List
  • Post Gallery
  • Great Blogs
  • EasyIndex
  • About Me
  • Contact

Homemade Carrot Cake Recipe

October 2, 2012 by Manilyn 50 Comments

I’d like to introduce Manilyn Moreno to you.  Yes, it’s Manilyn and I know this because I’ve called her Marilyn more times than I care to admit.  If you aren’t familiar with her, she’s a writer and caterer for Better Cater. She is a baking enthusiast and loves to serve her homemade goodies to family and friends.

Manilyn's Carrot Cake

Have you ever heard of BetterCater?  I hadn’t before I met Manilyn.  BetterCater is catering software.  Seriously, how many of us have been asked to cater for an event only to shudder inside as to how much we’ll need for everything?  My problem is never that I’ll not have enough for anyone but just the opposite.  I sometimes end up with enough leftovers to feed an army.  It’s good to know there’s a solution.

Here’s Manilyn!

Thanks Maureen and it’s great to guest post on your blog.  I’ve followed it for a while now and I love being able to share not only Better Cater but my favorite carrot cake recipe.

Of all the dozens of cake recipes I’ve tried, one thing that stays close to my heart is my mom’s very own carrot cake. She’d bake a cake or two for us every Sunday and my sisters and I would ask over some of our friends to share the bounty. On birthdays, Christmas, New Year, and Thanksgiving a carrot cake would always adorn our table.

My mom’s carrot cake recipe was beyond compare, but I wanted to make my own version. I found out that almonds are perfect substitute for flour, and it works well with other ingredients, especially eggs, olive oil and wine-marinated sultanas and pine nuts. I tried one, actually, and it doesn’t look like one of those cakes mom did, but the good thing is that it has that nutty, moist and citrusy feel—something different yet delectable for the palate, too!

Although carrot is the star ingredient, I have to admit that the fruit and nuts are also vital in making this recipe look—and taste—stellar! Mom used to tell me there’s more for less and she really doesn’t want to put too much add-ons because it would kill the carrottie taste. But I’d like to do it the other way so mine is always lavished with raisins, sultanas, hazelnuts, and sometimes I’d sprinkle pecans on it. I wanted mine to smell enticing, so my carrot cake is usually enriched with a handful of cinnamon, nutmeg and spices.

When preparing the cream cheese coating I always pour in a zest of fresh orange or lemon and muscovado or unrefined sugar to make it taste a little toffee. However I try not to overdo since I want it leave that feel-good taste.

Thrilled to try your own version of carrot cake?

5.0 from 6 reviews
Homemade Carrot Cake Recipe
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: Manilyn
Recipe type: cake
Serves: 4-6
Ingredients
  • Thrilled to try your own version of carrot cake? Prepare these ingredients:
  • • 2 cups all-purpose flour
  • • 2 tsp baking soda
  • • ½ tsp salt
  • • 2 tsp powdered cinnamon
  • • 3 large eggs
  • • 2 cups sugar (I use muscovado, instead)
  • • 1 cup vegetable oil
  • • 1 cup buttermilk
  • • 3 tsp vanilla extract
  • • 3 cups grated carrot
  • • 1 can crushed pineapple (drain before mixing)
  • • ½ cup chopped pecans
  • • 1 can flaked coconut
  • • ½ cup walnuts or hazelnuts
  • • ½ cup raisins
  • • ½ teaspoon grated nutmeg
  • • 1 piece orange or lemon (squeeze to make a juice)
Instructions
  1. Prepare 3 nine-inch thick cake pans and layer each with wax paper. Grease and set aside.
  2. Mix flour, sugar, salt, vanilla, and cinnamon.
  3. Beat eggs and mix with the remaining, except for the last two, ingredients. If you are using an electric mixer, set the speed to medium.
  4. Blend the flour mixture, beating at low speed.
  5. Once the mixture becomes smooth, you’re now ready to pour it into cake pan.
  6. Preheat the oven at 350°/180C and wait for about 10 minutes before placing the cake pans in. It won’t take longer than 30 minutes to bake the cake. If you’re not sure, insert a toothpick in the middle and when it comes out clean, your cake is for icing.
Notes
You could top the layers with a buttermilk glaze and top with cream cheese frosting.
Wordpress Recipe Plugin by EasyRecipe
3.1.08

If you’re thinking about doing any commercial catering, check out Better Cater.  They even offer a free trial and I’ve tried it.  I think if I went down the catering track this software would really put my mind at ease.

Filed Under: Guest Post

« Asian Salad
Rubbed Pork Tenderloin with Wattleseed Cream Sauce »

Comments

  1. Ilan says

    October 2, 2012 at 10:21 am

    I absolutely love carrot cake! It’s one of my favourite cakes. I like to go the fewer addons approach though.

    Reply
    • Maureen says

      October 2, 2012 at 10:45 pm

      when it comes to cake I’m not choosy. plain or loaded 🙂

      Reply
  2. foodwanderings says

    October 2, 2012 at 11:01 am

    Hi Maureen, what a lovely carrot cake recipe. I must admit every time I attempt to bake a carrot cake at home it’s a flop. Seriously. I do however love it when my friends bake it! 🙂

    Reply
    • Maureen says

      October 2, 2012 at 10:45 pm

      I cannot believe anything you make is a flop. You’re just trying to make the rest of us feel good. 🙂

      Reply
  3. Claire - Simply Sweet Justice says

    October 2, 2012 at 11:30 am

    Carrot cake has vegetables in it, so it’s really a vegetable serving in my book. 🙂

    Reply
    • Maureen says

      October 2, 2012 at 10:44 pm

      holy cow Claire and I just got done saying that I didn’t make carrot cake often because I ate too much. I’ve been told a serve of vegetables is good for me and more than one is better. MORE CAKE!

      Reply
  4. Laura (Tutti Dolci) says

    October 2, 2012 at 12:57 pm

    What a gorgeous carrot cake, one of my favorites!

    Reply
    • Maureen says

      October 2, 2012 at 10:43 pm

      Mine too. You make some fantastic cakes, Laura.

      Reply
  5. Manilyn says

    October 2, 2012 at 1:16 pm

    Hi everyone! I’m glad to hear that you like this recipe! Thanks to Maureen for letting me feature this recipe on her awesome site and for introducing our catering software. Please feel free to drop by our site and take the tour . Our site is at http://www.bettercater.com/.

    Reply
    • Maureen says

      October 2, 2012 at 10:43 pm

      It’s so nice of you to visit and I hope people will check out your software for figuring out how much to make for a crowd. It’s very cool. Great cake 🙂

      Reply
  6. Nami | Just One Cookbook says

    October 2, 2012 at 5:17 pm

    I didn’t grow up with carrot cake, so I learned about this cake when I came to the US. At first I only had store bought ones, and didn’t like that much. One time I had a chance to eat homemade carrot cake… oh my it was SOOOOO good! That change my whole view about carrot cake. Manilyn’s carrot cake looks delicious!

    Reply
    • Maureen says

      October 2, 2012 at 10:42 pm

      I love the moistness of a good carrot cake. Ahh… but then I eat too much of it so I don’t make it often.

      Reply
    • Manilyn says

      October 3, 2012 at 11:39 am

      Thanks Nami!

      Reply
  7. Eileen says

    October 2, 2012 at 10:44 pm

    I make carrot cake about once a year. This recipe sounds delicious. My hubby and I catered a small birthday party for about 20 people this summer. Our biggest fear – we wouldn’t have enough food. Boy were we wrong! Nice to meet you Manilyn.

    Reply
    • Maureen says

      October 2, 2012 at 10:48 pm

      Eileen, I did the same thing so when I saw her software it gave me a sense of calm knowing if I ever have to do that again, it will be worth it to get the software. We ate that stuff for a week 🙂

      Reply
      • Manilyn says

        October 3, 2012 at 11:50 am

        Hi Eileen,

        Nice to meet you too! Maureen is right. Our software can help caterers manage recipe costs and event financials, be it a small or big event! Next time you’re asked to cater another event, you can count on our software. 🙂

        Reply
  8. yummychunklet says

    October 2, 2012 at 11:58 pm

    I love carrot cake, and your frosting job is making my mouth water!

    Reply
    • Manilyn says

      October 3, 2012 at 11:51 am

      Thank you!

      Reply
  9. Helene Dsouza I Masala Herb says

    October 3, 2012 at 12:18 am

    Maureen I know what you mean. We end up with a ton of foods each time agai.

    Manilyn its nice to meet you. Wat an unusual rare name! Manilyn, I excuse myself in advance in case I ever misspeal your name. I know I would tend to write Marilyn like Maureen did.

    I love carrot cake. I grew up with that stuff. My mum knew to get me to eat carrots, she had to bake a carrot cake. You got some amazing frosting skills here Iam all envious. Looking forward to follow you in the future! =D

    Reply
    • Manilyn says

      October 3, 2012 at 11:55 am

      Hi Helene,

      It’s nice to meet you too. I don’t mind people calling me Marilyn — I’m already accustomed to it! LOL. Thanks a lot Helene. Currently, I am a contributor on Better Cater’s blog so you can read some of my stuffs there. 😉

      Reply
  10. The Café Sucré Farine says

    October 3, 2012 at 2:05 am

    Hello Manilyn, nice to meet you! This is a beautiful cake and, looking at the recipe, it sounds delicious! That icing is to-die-for!

    Reply
    • Manilyn says

      October 3, 2012 at 11:58 am

      Nice to meet you too. Thanks a lot! 🙂

      Reply
  11. sippitysup says

    October 3, 2012 at 4:20 am

    This is a cake I should master and this looks like the place to start. GREG

    Reply
    • Maureen says

      October 3, 2012 at 9:40 am

      Hey Greg. I never got a reply from my last email about the pie. Hope it’s all going well. 🙂

      Reply
    • Manilyn says

      October 3, 2012 at 11:58 am

      Thanks Greg!

      Reply
  12. Choc Chip Uru says

    October 3, 2012 at 5:48 am

    Mmmmm love how decadent this cake looks, do you mind not sharing 😉
    Nice to meet you Manilyn a wonderful guest post 🙂

    Cheers
    Choc Chip Uru

    Reply
    • Maureen says

      October 3, 2012 at 9:39 am

      If you come up, I’ll bake this cake for you. Twice. 🙂

      Reply
    • Manilyn says

      October 3, 2012 at 12:02 pm

      Sure, why not! 😉 Thanks a lot. Your picture made me hungry. I’m a chocolate chip cookie junkie!

      Reply
  13. Claire @ Claire K Creations says

    October 3, 2012 at 8:19 am

    My goodness this does sound like a treat! I love the handful of spices, I can almost smell them just looking at it.

    I’m totally the same Maureen. At least I always know I won’t have to cook for a few days after I host a party.

    Reply
    • Maureen says

      October 3, 2012 at 9:38 am

      I’m determined to do better on my purchasing before a party 🙂

      Reply
    • Manilyn says

      October 3, 2012 at 12:03 pm

      Thanks Claire!

      Reply
  14. kitchenriffs says

    October 3, 2012 at 9:18 am

    Carrot cake is really good stuff! This looks like a stellar recipe – love all the nuts. The pineapple is an interesting touch, too. Good to meet Manilyn! Thanks for this.

    Reply
    • Maureen says

      October 3, 2012 at 9:38 am

      Hiya, thanks for coming by!

      Reply
    • Manilyn says

      October 3, 2012 at 12:04 pm

      Nice to meet you too! Thanks for dropping by.

      Reply
  15. Minnie(@thelady8home) says

    October 3, 2012 at 9:55 am

    Hey Manilyn, so nice to meet you. Your name threw me off for a minute….Manilyn Moreno….unusual, and it makes one pause to absorb the difference ;p That’s a fabulous carrot cake. Maureen, a great post!

    Reply
    • Manilyn says

      October 3, 2012 at 12:06 pm

      Thanks Minnie! Nice to meet you too. I know how unique my name is, courtesy of my mom. 😉

      Reply
  16. Barb Bamber | justasmidgen says

    October 3, 2012 at 10:38 am

    Wow.. that is definitely a carrot cake reinvented!! I love your additions and I think it would be so perfect for Thanksgiving dinner!

    Reply
  17. Robin C. says

    October 3, 2012 at 11:45 am

    Hi…what size can of crushed pineapple, please.

    Reply
  18. Hotly Spiced says

    October 3, 2012 at 5:13 pm

    That’s a great looking carrot cake. So perfect. I love the look of the frosting and how the two cakes are sandwiched with even more frosting – one can never have too much frosting!

    Reply
  19. Sanjeeta kk says

    October 3, 2012 at 6:33 pm

    Love carrot cake and yours look gorgeous..like the sandwiched cake!

    Reply
  20. Roberta says

    October 3, 2012 at 9:49 pm

    Oooo. Love carrot cake. Can get my sugar fix and get a a serving of veggies from same dish. I love efficiency! 🙂

    Reply
  21. Jack Milgram says

    October 3, 2012 at 11:37 pm

    This carrot cake looks as delicious as my granny’s masterpieces always looked. By the way, my granny told that it is very healthy. And granny is always right)))
    Thanks for sharing this reinvented recipe, Manilyn

    Reply
  22. Katerina says

    October 4, 2012 at 3:57 am

    This is such a beautiful post! I love carrot cakes and I will certainly try this. With all these tasty ingredients how can this not be good?

    Reply
  23. Tricia @ Saving room for dessert says

    October 5, 2012 at 4:38 am

    Yup – I could eat some carrot cake right now! Lovely recipe.

    Reply
  24. FiSh says

    October 7, 2012 at 2:41 pm

    i have always love carrot cake, simply healthier and lower calorie. 🙂

    Latest: Mookata: Smell your BBQ Flavour

    Reply
  25. Catherine says

    October 8, 2012 at 6:17 am

    Nice to meet you Manilyn, Carrot cake is one of my favorites. This is a delicious recipe. Blessings dear. Catherine

    Reply
    • Manilyn says

      October 31, 2012 at 11:55 am

      Nice to meet you too Catherine. Thank you for the kind words.

      Reply
  26. Vicki Bensinger says

    October 10, 2012 at 7:20 am

    Carrot cake is probably my favorite cake to make. Your recipe sounds similar to mine except I add frosting between the layers.

    I will check out BetterCater. I could have used them not long ago.

    Reply
    • Manilyn says

      October 31, 2012 at 11:57 am

      Hi Vicki,
      Really? Sounds awesome. Thank you for checking out our catering software. You can also take the tour on our homepage.

      Reply
  27. Baker Street says

    October 12, 2012 at 10:27 pm

    Manilyn – what a gorgeous cake! I love a good carrot cake and this one looks just exquisite! Great guest post, Maureen!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Subscribe by email
Got It!
Please check your email to confirm.
Email:

Oops! That doesn't look like a valid email
First Name:

Please tell us your first name
Go!
Please wait
 Twitter Google Plus Facebook Pinterest Email  RSS Instagram

Previous Posts

 More ...

I’m on…

The Noblys 121 ultimate food blogs for 2018

Good Food Links

Blogs I love

Most Popular Posts

  • Flakey, buttery, biscuits Best Fluffy, Flakey, Buttery Biscuits Ever 452 comments
  • Best Banana Muffins The BEST Banana Muffins EVER 221 comments
  • how to make licorice ice cream Licorice Ice Cream 163 comments
  • Homemade Bread and Butter Pickles Best Homemade Bread and Butter Pickles 152 comments
  • Eggless Sugar Cookies Eggless Sugar Cookies 143 comments

Our Other Projects

EasyIndex Plugin
EasyRecipe Plugin
Fooderific.com
Australia's Best Food Blogs
America's Best Food Blogs

Archives

Privacy

Orgasmic Chef Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress