A Special Carrot Cake for a Special Birthday Boy
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| Certified cutie Theo |
So we got out the recipe and lined up the mixing bowls, wooden spoons, rubber scrapers, measuring cups and spoons. We measured the ingredients, preheated the oven and generally got things going.
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| Grated carrots ready to go |
I then combined flour, sugar, baking soda, baking powder, salt and cinnamon. In another bowl, I beat the eggs, vanilla and light olive oil with a wooden spoon until smooth after which I slowly added the flour mixture in stages, making sure the batter remained smooth. Lastly, I then added the carrots and chopped pecans.
I poured the mixture into a loaf pan that Kim had earlier lined with wax paper and lightly dusted with flour, making sure I scraped off every bit of that delicious batter. After that, it was oven time. Too bad I couldn't stay around to wait while the cake baked for an hour.
But I had a chance to see the carrot cake the following day before and after Kim frosted it for Theo's birthday celebration.
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| Looking all moist beneath the cling wrap |
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| Mommy love |
And now, voilĂ , it's time to party! A very special carrot cake for a very special birthday boy...
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| Mommy Kim, Sophia and and birthday boy Theo with cake all lit up |
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| "This is yummy, Aunty Marlene!" |
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| "Can I have another slice, pretty pretty please?" |
Below is the recipe we used. Since Nairobi, Kenya lies at almost 6,000 feet above sea level, we adjusted for high altitude baking, indicated in italics below.
One cup all-purpose flour (plus 2
tablespoons)
One cup sugar (less 4 tablespoons)
one teaspoon baking soda (reduce by ½
tsp)
one teaspoon baking powder (reduce by ½
tsp)
½ teaspoon salt
one teaspoon cinnamon
two large eggs (increase by one)
one teaspoon vanilla
¾ cup light olive oil (less 1/8 cup or
2 Tbsp)
one and a half cups tightly packed
grated carrots
½ chopped pecans
Preheat oven to 325 deg F. Line bottom
of a loaf pan with waxed paper (or grease and lightly dust with
flour). For a bundt or 9 x 13 inch pan, double recipe and grease and
flour pan.) Grease paper and sides of pan.
In a bowl, combine flour, sugar, baking
powder, baking soda, salt, and cinnamon. In a separate bowl, beat
eggs, then add vanilla and oil. Beat to blend with wooden spoon. Add
flour mixture to egg mixture and beat until smooth. Stir in carrots
and half cup pecans.
Bake for one hour in a 325-degree oven.
After baking, let stand on a wire rack for 10 minutes. Loosen edges and
turn out onto a wire rack. With another wire rack, turn cake right
side up. Cool cake completely and then frost top and sides.
Ingredients for Cream Cheese Frosting
¼ cup butter
4 ounces cream cheese
1 tsp vanilla
1 and ¾ cups powdered sugar
Frosting: Beat butter, cream cheese,
and vanilla until blended. Gradually beat in sugar until good
spreading consistency. Half of amounts will be good for a lighter
layer of icing.








