Yay! I finally got this recipe to turn out at high altitude!
Because we moved a couple thousand feet lower 🙂
It helps.
When we lived at 7100ft this recipe sank so low there wasn’t much left in the center and nothing I did ever seemed to make a difference.
So living in Colorado Springs for 3 years really put a damper on my desire to make carrot cake.
But not to eat carrot cake. So I made cupcakes every time I felt the need to eat cream cheese frosting carrot cake. That worked slightly better but still not great.
I have tried over and over again to fix this problem because I REALLY wanted a cake to photograph. So now that moved to Montana I thought I would give it another go since we are now at about 5000ft I think – I haven’t really looked into the actual altitude but I know it’s under 6000ft.
So I made a full batch of the batter and used a small pan and started experimenting. I finally was pretty happy with my results when I threw in a couple extra handfuls of flour, reduced the oil to 1 1/4 cups and then baked it at 315Ëš. I still got a little bit of sinking but it wasn’t bad. Wahoo!
I acquired this recipe from a co-worker when Jeremiah and I first got married and I have been making it ever since. In fact I don’t think I have ever even tried another recipe because this one is just so perfect and we love it and I don’t plan to ever try a different one.
It always comes out perfectly moist and light and that slight bit a caramelized top that you want and if you are not at high altitude it won’t sink.
Mmmmm, so delicious!
I have pretty much made it every year for Jeremiah’s birthday so it is a tried and true recipe, just not at 7000 feet. Well it still tastes great, it just doesn’t LOOK great.
Oh well.
You can easily make one 9×13″ cake with this recipe or make 3 – 8″ rounds or a couple dozen cupcakes. Whatever you like 🙂
FOR THE CAKE- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ cup chopped nuts
- 2 cups granulated sugar
- 1½ cups oil
- 2 cups grated carrots
- 4 eggs
FOR THE CREAM CHEESE FROSTING - 1 cup butter
- 2-8oz packages cream cheese, room temperature
- 1 teaspoon vanilla
- 2 pounds sifted powdered sugar
TO MAKE THE CAKE- Preheat the oven to 350Ëš. Choose the pan you want to use and butter it and dust it with flour or if making cupcakes, line the cupcake molds with liners.
- Sift together flour, baking powder, baking soda, salt and cinnamon.
- Add the sugar, oil and eggs and mix until smooth.
- Add the grated carrots and nuts and stir to combine.
- Pour into prepared pan and bake until a toothpick inserted in the center comes out clean.
- Cool in pan about 20 minutes and then turn out onto a wire wrack to cool completely.
TO MAKE THE FROSTING - In a mixer with the whisk attached, combine the butter, cream cheese and vanilla until smooth.
- Slowly add the powdered sugar until the frosting is thick and holds it’s shape.
- Frost your cake and enjoy!
Â
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
[…] the recipe here to try it yourself. You won’t be sorry. […]