Carrot Cake with Cream Cheese Frosting for Happy Father's Day

Happy Father's Day to all fathers! My daughter made this cake this morning for her daddy, Carrot Cake with Cream Cheese Frosting. She made the cake and I made the frosting, and daddy did the eating.. !! We helped daddy with the eating, of course!! hahaha!

We made only half a recipe and have reduced the sugar too. Since the hubby is avoiding nuts, I have replaced the nuts with raisins. The cake is baked in a 7" square baking pan and took 33 minutes to bake till done.

And for half a recipe of the frosting, I have used only 1 cup of powdered sugar instead of two cups, (meant for half a recipe), and it works out great to a spreading consistency.

Cake is moist, soft and delicious! (You did a superb job, girl!) Goes perfectly with cream cheese frosting. Yummy! Thumbs up from daddy and everyone!

Happy Father's Day!!

** my adjustments for half a recipe is listed in blue. I've used a 7" baking pan.
Carrot Cake with Cream Cheese Frosting
(adapted from "Betty Crocker : The Big Book of Cakes")
Cake :
1-1/2 cup granulated sugar (1/2 cup)
1 cup vegetable oil (1/2 cup)
3 eggs (1-1/2)
2 cups all-purpose flour (1 cup)
2 teaspoons ground cinnamon (1 teaspoon)
1 teaspoon baking soda (1/2 teaspoon)
1 teaspoon baking powder (1/2 teaspoon)
1 teaspoon vanilla (1/2 teaspoon)
1/2 teaspoon salt (1/4 teaspoon)
3 cups shredded carrots (5 medium) (1-1/2 cups)
1 cup coarsely chopped nuts (replaced with 1/2 cup raisins)

Frosting :
1 package (8 oz) cream cheese, softened (120 gm)
1/4 cup butter, softened (30 gm)
2 to 3 teaspoons milk (1 teaspoon)
1 teaspoon vanilla (1/2 teaspoon)
4 cups (1 lb) powdered sugar (1 cup)

1. Heat oven to 350F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray, lightly flour. (for half a recipe, I've used a 7" square baking pan, greased and lined with parchment paper)
2. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour batter into pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. (Using a 7" square baking pan, the cake is done at 33 minutes).
4. For the frosting : In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost cake. Store covered in refrigerator.

I'm linking this post with 

Cook-Your-Books #24 @ kitchen flavours

Lemon-Zucchini Pound Cake

This is a lovely cake to enjoy with a cup of tea. Zucchinis and lemons in a buttery, moist cake, yummy!

A slice (or two!) is wonderful with a cup of warm tea.

Freshly grated zucchinis, these are later squeezed to drain out excess juice, and there's a lot of juice!

I made half a recipe and used my half-size Nordic-Ware bundt pan. I made a simple glaze by omitting the half-and-half and uses a lesser amount of sugar. 

With, moist, buttery, and almost velvety-like crumbs texture, this cake is simply delightful. Your kids would not know that those speckled bits are zucchinis! Give this cake a try, I'm sure you would enjoy it as much as I did!

Lemon-Zucchini Pound Cake
(adapted from "The Big Book of Cakes", Betty Crocker)
Cake :
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 cup shredded zucchini (about 1 medium), squeezed to drain

Glaze :
1 cup powdered sugar
1 tablespoon butter softened
1 tablespoon half-and-half
1 teaspoon grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well on low speed. Stir in 2 teaspoons lemon peel 2 tablespoons lemon juice and the zucchini. Spoon batter into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
4. Meanwhile, in 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes. Drizzle over cake.

Kitchen Flavours notes:
*** for half a recipe, I used 3/4 cup powdered sugar. For the glaze, I used 1/4 cup powdered sugar, half tablespoon butter and 1 tablespoon lemon juice, omitted the half-and-half.

I'm linking this post with 

Cook-Your-Books #22 @ kitchen flavours