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Tuesday, June 22, 2010

Sweet Equations: The Karate Cake

*Okay, sure, a little corny on the title, and maybe I AM trying to ride the movie’s popularity a little. But no kids were harmed in the making of this cake.*

Welcome to another really yummy trip to the kitchen! For Father’s Day, we made Sam’s favorite- Carrot Cake! This is my version of it, with enough carrots and pineapple in it to call a slice one of your five servings of fruit and veggies, plus I use a whole wheat blend of flour to give it a little OOMPH!


  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour mix (we mix ours half whole wheat and half white for baking
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 4 cups grated carrots
  • 12 oz crushed pineapple
  • 1 cup chopped walnuts

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round or 
heart shaped cake pans.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla

Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and pineapple.
Have your daughter storm from the room in a huff when you question her mad photog skillz.
Coax her back and fold in 1 cup of walnuts.

Pour into prepared pan.
 If you're using silicone pans, set them on a cookie sheet.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.

Beat until the mixture is smooth and creamy.
Frost the cooled cake and sprinkle with walnuts. Toffee chips are also excellent on this.
Have a little "chat" with your artsy photographer about why the finished product pictures are all upside down.


Heather{Our Life In a Click} said...

I'm drooling! I love carrot cake, I wish the rest of my family did. Maybe I'll try it again. The toffee chips idea is brilliant too.

Life in Rehab said...

My family loves this. It was gone in two nights!

Chelsea@ThisFreshFossil said...

Mmm, looks delicious! Haha, I also loved the last two photos.

But honestly, I didn't even notice they were upside down! (not sure if that's a good or a bad thing?)


Vicki Boster said...

I love carrot cake - my favorite I think! This looks yummy - even if it is upside down!

You have the most upbeat - have fun - make everybody happy blog around! I love that you seem to always be having a great time here!

I am so hapy that you were able to get a little nest! Sooo many people are on waiting lists!


Anonymous said...

Looks so delicious- my mouth is watering. I love carrot cake but have never made it before so I think I'll try your recipe when my mom (who really enjoys your blog) is in town. Thanks!

Life in Rehab said...

Wow, what a sweet thing to say, I'm so flattered! Of course, if I don't stay all upbeat and stuff, they'll revoke my name ;)

This was super easy, really, and the results are worth the little bit of extra time. Let me know how it turns out, and that comment about your mom made my day!

Sara @ Russet Street Reno said...

YUM. I want!

Farah said...

I am sure it will be delicious... I love the moistness of carrot cake....... try it.... and let you know the end result...
check it out may be you can find something interesting there...

April@The 21st Century Housewife said...

Your carrot cakes look lovely - and the recipe sounds delicious! It's great there is some whole wheat flour in there too, 'cause then you can say it's good for you too :-)

Its A Blog Party said...

Looks great!
Thanks for linking up!