Carrot Cake at Twilight

This is an old post, but twilight in the Spring and Summer is my favorite time of the day!  Things seem to have settled down a bit from the busy day and there is never a lack of conversation because everybody has new stories from their activities.  Dinner dishes are usually done. :}  The lighting outside is simply stunning.  Twilight seems to beckon us to the back deck and sit.  Sit, talk, laugh, throw the ball for the spoiled puppy, listen to the light breeze as it whispers through the birtch trees, and watch the birdies take their evening baths before gliding into their nests for a quiet evening of rest before they wake in morning song!








There is something indulgent about enjoying the outdoors as the sun starts to fade...and to make it even better...a sweet dessert of any kind will do!  Even a handful of berries would be PERFECT!






Carrot Cake with Lemon Cream Cheese Frosting
Joy of Baking


Preheat oven to 350*
Prepare two 9 inch round cake pans

Whisk together:

2 cups flour

1 tsp. baking soda

1 ½ tsp. baking powder

1/2 tsp. sea salt

1 ½ tsp. ground cinnamon


Beat together in stand mixer:

4 eggs

1 ½ cups organic sugar

2 tsp. pure vanilla extract

1 cup oil

1/2 cup crushed pineapple

Fold in:

2 1/2 cups carrots, finely grated

*Add dry ingredients to wet ingredients.

*Fold in 2 1/2 cups carrots.

*Divide equally between the two prepared cake pans.

*Bake for about 25-30 minutes or until toothpick inserted in the middle comes out clean.

*Remove from oven and let sit on wire rack for about 10 minutes. Invert on to wire rack.

*Let cool completely before frosting.


Lemon Cream Cheese Frosting

¼ cup unsalted butter, room temp
8 oz. cream cheese, room temp
2 cups powdered sugar
1 tsp. pure vanilla extract
Finely grated lemon zest and/or orange zest of one half lemon

Stack cakes on cake plate, frost and garnish with coconut and DIG IN!



Don't forget to invite friends or neighbors over...




Happy Tuesday!