Carrot Cake Upside Your Head

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Submitted by criscodisco Uploaded by Schpyder

I work with a crazy old lady, and today is her ten millionth birthday.

She loves carrot cake, so I decided to make several to take into work tonight. I couldn't find another carrot cake recipe here, so I thought you might like to watch.

Now, you'll be seeing double this time, because I'm making two cakes, but I figured you would only want a recipe for one. So here's what you'll need:

Ingredients[edit]

Cake:

  • 3 medium-sized carrots, peeled
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 cup corn oil
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts
  • 1 cup shredded coconut (sweetened variety)
  • 3/4 cup canned crushed pineapple, drained

Frosting:

  • 8 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice

Method[edit]

Carrot Cake[edit]

  • Peel your carrots, and roughly chop 2 of them.

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  • Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.

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  • And shred their friend, and set aside.

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  • Drain the carrots that were simmering, and throw in a food processor or blender, and puree that shit.

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  • Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.

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  • Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease that shit, too.

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  • Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the cake. Cook them on a rack for ten minutes:

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  • After 10 minutes, flip your cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.
  • Fuck yeah, look at that!

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Frosting[edit]

  • Awesome. Now, let's make some frosting.
  • Put your softened butter and cream cheese into a large mixing bowl, and mix well.
  • Slowly add your confectioners sugar, while mixing.

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  • Don't do like I did, and start mixing too fast:

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  • Add your vanilla, and lemon juice. Mix, and you've got icing.
  • Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing.

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  • I won't show you a final product because, well, I royally suck at icing cakes. I always have. Whenever someone makes a salty comment about it, I just tell them to taste it.