Robby’s Winterfest Baking #17
The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”
Original Author: Rosanna Pansinno’s Bake All Year Round
Hey Everybirdy! Today we’re diving into a project that’s very close to my heart: a real-life version of Rosanna Pansino’s Carrot Cake from her Baking All Year Round cookbook. While this originally started as part of my Sims-inspired baking series, “Briella’s Winterfest Baking,” it’s become a huge part of my own baking therapy.
As Ina Garten famously says, “You can be miserable before you eat a cookie… but never while you’re eating a cookie”. Baking is about finding comfort and soul-satisfying peace, or as Ina would call it, making food that feeds the soul. I’ll be the first to admit that this photo isn’t the most pretty cake ever, but it is the picture I turn to whenever I want to see how much I’ve grown as a baker. It’s a reminder that everyone starts somewhere and that the process is just as important as the result!
The Essentials
To keep this therapy session stress-free and budget-friendly. Here are the essential ingredients you will need:
For the Cake:
- 3 ½ Cups King Arthur All-Purpose Flour
- 4 Cups Brown Sugar (packed)
- 4 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 ½ tsp Salt
- 3 Sticks (12 oz) Unsalted Butter or Margarine (melted)
- 4 Large Eggs
- 2 tbsp Vanilla Extract
- 6 Cups Shredded Carrots
For the Cream Cheese Frosting:
- 1 pkg (8 oz) Cream Cheese
- 2 Sticks Unsalted Butter or Margarine
- 5 Cups Powdered Sugar (sifted)
- ¼ tsp Salt1 tsp Vanilla Extract
- ¼ tsp Almond Extract (optional)
Visit my Patreon for a free post featuring the full Walmart price breakdown for this budget-friendly bake!
Step-by-Step Instructions
1. Prep Your Space:
Preheat your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. This is an essential step to make sure your hard work doesn’t stick to the pan!
2. Mix the Dry Ingredients:
In a large bowl, whisk together your King Arthur Flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until well combined.
3. Whisk the Wet Ingredients:
In a separate medium bowl, whisk together the melted butter (or margarine/shortening mix), eggs, and vanilla extract.
4. Combine:
Make a well in the center of your dry ingredients and pour in the wet mixture. Mix until you see no more streaks of flour, but do not over-mix—keeping the batter light is key for a soft cake.
5. Fold in the Carrots:
Gently fold in the 6 cups of shredded carrots using a spatula. Try to distribute them evenly so every slice is perfect.
6. Bake:
Divide the batter evenly between your two pans. Bake for 45 to 55 minutes. You’ll know they are done when a toothpick inserted into the center comes out clean.
7. The Cooling Phase:
Let the cakes cool in their pans for about 15 minutes. Then, turn them out onto wire racks to cool completely. This is the perfect time to practice some patience and enjoy the spicy aroma in your kitchen!
8. Make the Frosting:
In a clean large bowl, beat the cream cheese with an electric mixer for 1 minute until smooth. Add the butter and beat for another 2–3 minutes until well combined.
9. The 5-Cup Rule:
Gradually add all 5 cups of powdered sugar, one cup at a time. Scrape down the bowl as you go. Finally, mix in the salt, vanilla, and almond extract.
10. Decorate & Enjoy:
Once the cakes are totally cool, frost them however you like! Even if it looks a little “rustic” like my first attempt, it will taste incredible.
Q&A with Robby
Q: My frosting is too runny! What happened?
Robby: This is exactly why you shouldn’t reduce the sugar! The recipe calls for 5 cups to ensure the frosting stays thick. Always stick to the full 5 cups!
Q: Can I substitute the butter in the cake?
Robby: Absolutely. I used a mix of margarine and vegetable shortening to keep costs down, and it tasted amazing!
Q: Does the cake have to be perfectly level?
Robby: Not at all! This cake in the photo wasn’t perfectly leveled, and it still tasted delicious. Focus on the flavor and the fun!
Carrot Cake
Ingredients
- 3 ½ Cup Flour
- 4 Cups pack dark or light/ but expect the color to be lighter brown sugar
- 4 tsps. Ground cinnamon
- ¼ tsps. Ground nutmeg
- 1 tbsp. Baking powder
- 1 tsp. Baking soda.
- 1 ½ tsps. Salt
- 3 sticks 12 oz of unsalted butter or margarine, melted
- 4 large eggs
- 2 tbsps. Vanilla extract
- 6 cups of shredded carrots
Directions
- Preheat the oven to 350 degrees F. Grease two 8-inch cake pans and line the bottoms with rounds of parchment paper.
- In a large bowl, mix the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the melted butter, eggs, and vanilla.
- Make a well in the center of the flour mixture and add the wet mixture. Mix until no dry streaks of flour remain (do not over mix)
- Fold in the shredded carrots.
- Divide the batter evenly between the prepared pans and bake until a wooden pick inserted into the center comes out clean, 45 to 55 minutes.
- Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
- Level off the tops with a cake leveler or a large serrated knife.
Carrot Cake Frosting
Ingredients
- 1 pkg cream cheese
- 2 sticks of unsalted butter or margarine
- 5 Cups of powdered sugar sifted
- ¼ tsps. Salt
- 1 tsp of vanilla or 1 ¼ tsp. Of vanilla if you don’t have almond extract
- ¼ tsp of almond extract
Directions
- In a large bowl, with an electric mixer, beat the cream cheese until smooth, about 1 minute.
- Beat in butter until well combined, 2 to 3 minutes.
- Add powdered sugar 1 cup at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Beat in the salt, vanilla, and almond extract until well combined, about 2 minutes.
Even if your first attempt isn’t “picture perfect,” remember that the most important thing is the peace you find while creating.
Happy Baking!
Support the Baking Therapy Mission
Become a member of the Birdhouse on either/both my Kofi and Patreon.
What to expect from Patreon: Budget Breakdown for all of my recipes.
Kofi: Same Budget Breakdown posts on Patreon.
Commissions on Kofi:
The Bake Doctor! Fix your bakes! Send me a photo/recipe and get a text based diagnoses to save your next batch.
The Pantry Scavenger! Clear the cupboards! Tell me your “mystery items” and I’ll find a way to make them delicious.
Hooked on a Baked Good: Whipping up some cute baked good inspired crochet items. I’ll send you these amazing crochet items (at a small cost for the yarn + shipping). You might also find a one of a kind recipe card.
