Carrot Cake

Dala Mommy and baby horse!

Liz  and I  have been friends now for over a decade and have many more years to look forward to.  We went to college together and ended up being roommates when we taught for a year or so in Korea.  After which, we traveled the world together along with our other friends Erica and Andrea for a few months tallying up adventures.

Now, she is the first of our group (most of us single gals) to not only be hitched but to have a baby!!!  And so along with Andrea they bused on up from DC to our neck of the woods in New York City, for a friend filled affair.

It was the perfect opportunity for me to break out my Dala cake pan!!! It's a Mommy horse and her baby!

Julie our host suggested a carrot cake and so I went to town!

Carrot Shaped Hearts!

Traditional Carrot Cake 

1 Can (10-12ounces) unsweetened crushed pineapple
2 Cups shredded carrots
2 Carrots for hearts
4 Eggs
1 Cup sugar
1 Cup packed brown sugar
1 Cup oil (canola, vegetable etc.)
2 Cups all purpose flour
2 Teaspoons baking soda
3 Teaspoons ground cinnamon
1/4 Teaspoon salt
3/4 Cups chopped walnuts


Preheat your oven to 350 degrees.

Peel the two carrots and slice off the ends.  Using a sharp large knife slice two sides of the carrots off to create a triangle shape with a curved top.  Now cut a divot into the center of the top curve. Using your peeler shape down any sharp points of the curves of your heart shape.  Now set aside and refrigerate until cake assembly time.  

Grease and flour 2 eight inch round cake pans and Dala Horse set or 3 eight inch pans.  (You could also use a 13 by 9 inch rectangular pan.)  

Drain the pineapple. In a large mixing bowl, beat the carrots, eggs, sugars, oil, pineapple, and vanilla. In a separate bowl combine the flour, baking soda, cinnamon and salt.  Gradually pour the dry mixture into the carrot mixture stirring as you go to fully incorporate it. Lastly, add the chopped walnuts. 

Pour your batter into your prepared pans and bake for 35-40 min.  Note the small Dala horse will cook much quicker and should be removed likely after 10-15 minutes.  When you remove your cakes make sure to check them with a toothpick in the center to make sure it is cooked all the way through.  Set aside and allow the cakes to cool completely.

Cream Cheese Frosting

3 Packages (8 ounces each) cream cheese softened
1/2 Cup of butter (1 stick) softened
3 Teaspoon vanilla extract
2 Cups confectioners' sugar


Cream your butter, cream cheese, and vanilla together.  Last, mix in your sugar.

Ice your cakes once they have cooled.  Now take out your carved carrots from before. Slice them thinly and use them to decorate the top of your cake in any creative way you choose!  Enjoy!

*Be sure to refrigerate your cake to keep the cream cheese frosting fresh.