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 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 your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure your layers release easily without sticking.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt until completely uniform.
- In a separate medium bowl, thoroughly whisk the melted butter, eggs, and vanilla extract.
- Create a well in the center of your dry ingredients, pour in the wet mixture, and stir gently just until no dry streaks of flour remain.
- Use a spatula to gently fold in the 6 cups of shredded carrots, distributing them evenly through the thick batter.
- Divide the batter evenly between your two prepared pans and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 15 minutes before turning them out onto a wire rack to cool completely.
- Once fully cooled, level off any uneven tops with a cake leveler or a large serrated knife before assembly.
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 clean large bowl, beat the cream cheese with an electric mixer for 1 minute until it is completely smooth and creamy.
- Add the 2 sticks of butter or margarine and beat for another 2 to 3 minutes until well combined and fluffy.
- Gradually add the sifted powdered sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl.
- Pour in the salt, vanilla extract, and almond extract, beating for a final 2 minutes until thick and smooth.
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
Read & Connect on [Substack]
Get personal updates, deep dives into “anything and everything,” and exclusive sneak peeks of my upcoming book, The Tail of Smokie.
Join the Birdhouse ([Patreon] | [Ko-fi])
Become a member for exclusive Budget Breakdowns of every recipe.
Direct Support & Services on [Ko-fi]
- Pay-What-You-Want Recipes: Download the Recipes for Life series for $0 or a tip of your choice.
- The Bake Doctor: Send me your baking fails for a text-based “diagnosis.”
- The Pantry Scavenger: Tell me what’s in your cupboard, and I’ll create a recipe for you.
- Hooked on a Baked Good: Get adorable, handmade crochet items and custom recipe cards.
Leave a Reply