Welcome to Cranky Puppy Farm!

This blog belongs to two Gen X-er's smackdab in downtown Kansas City where we've been renovating and decorating two old Victorians built in the 1890's. Our life is filled with 3 demanding Pomeranians (1 of them cranky, of course), honking cars, noisy neighbors and the hustle and bustle of city life but we dream of the day when we can move to our 40-acre farm and hear nothing but the wind and the cows next door. Until then, we're chronicling our triumphs and mishaps here as we try to garden and preserve on 2 city lots, raise chickens, and learn all those things we should have learned from our grandparents. Welcome to our world - we hope you'll stay awhile!

Cranky's Carrot Cake with Cream Cheese Frosting

Wednesday, June 12, 2013

Well, the carrot cake was a hit this weekend at the birthday party, so I think I may keep the "tweaks" that I made to my famous carrot cake recipe.  Everybody is asking for the recipe, so I thought I would share it here for everyone to try out.  While it has carrots in it, you can't even tell they are there so this is a great way to get the kids to eat some veggies.  Or maybe some adults.  :-)

I recommend a 9" x 9" pan for a thicker cake, but you can also make this in two pie pans - just watch your baking time so it doesn't get overdone.  The outcome of having all that apple sauce, oil, buttermilk, and natural water from the carrots is a super moist cake.  Yum!  I hope you enjoy...

Cranky's Famous Carrot Cake


3 eggs
3/4 cup buttermilk (can sub reg milk + 1 teaspoon lemon juice)
3/4 cup vegetable oil (sub 1/4 veg oil and ½ cup cinnamon sweetened applesauce)
1 1/2 cups white sugar (sub 3/4 brown and 3/4 white to make the cake darker)
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots (small shreds!)
1 (8 ounce) can crushed pineapple with juice (pureed in food processor)
1 cup flaked coconut (optional)
1 cup chopped walnuts (optional)
1 cup raisins (optional)**

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9x13 inch pan. *see notes below for other baking sizes.
  2. Puree the pineapple in a food processor if you want a smoother texture in the cake.
  3. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  4. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  5. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  6. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.  The batter will be soupy but don't worry - that's what makes it a really moist cake.
  7. Pour the batter into prepared baking pan, and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Check with toothpick.
  8. Allow to cool for at least 20 minutes before serving. Best with cream cheese frosting below.
* Additional cake sizes:  Adjust baking time to 45 minutes for a 13” x 9” pan.  Adjust baking time to 40 minutes at 350 degrees for 2 round 9” pans.  Bake cupcakes at 350 degrees for 30 minutes.
**If you add raisins, cover them with orange juice in a sauce pan and bring them to a boil.  Then simmer for a couple of minutes.  Remove from heat, drain and then add to cake for an extra kick!

Cream Cheese Frosting
Makes 3 cups (enough for a 9” x 13” cake)


2 (8 ounce) packages cream cheese, softened and room temperature
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons vanilla extract

  1. In a medium bowl, beat softened cream cheese together with vanilla until smooth.
  2. Add softened butter a little at a time, beating until smooth.
  3. Stir in confectioner’s sugar slowly until blended completely.  Check for taste at 2 cups.  If sweeter is desired, add the rest of the sugar.  
  4. Make sure the cake or cupcakes are completely cooled before frosting.  If the frosting is a bit runny, store int he frig for 30 minutes to firm it up.
  5. Store in the refrigerator after use.
Shared with:  Home Acre Hop


  1. Mmmm...nom...nom...

    You don't have any leftovers, do you?

    [silently hoping CP says yes]

  2. I love the idea of the pineapple! I have a go to carrot cake recipe but I'm going to try this next time!
    Krista@ Far From Normal


Related Posts Plugin for WordPress, Blogger...