Carrot-Lime Cake with Cream Cheese Frosting



  • Unsalted Butter, at room temperature, for greasing the pans
  • All-purpose flour, for dusting the pans
  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon table salt
  • 1 ¾ teaspoon baking powder
  • ½ cup full-fat plain yogurt (preferably not Greek yogurt)
  • 1 cup (2 sticks) unsalted butter, melted and cooled, or 1 cup vegetable oil
  • ¼ cup water
  • 4 large eggs, at room temperature
  • 3 cups coarsely grated carrot

 Lime Syrup

  • ½ cup sugar
  • ½ cup freshly squeezed lime juice
  • Pinch of salt

 Cream Cheese Frosting

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • Pinch of salt
  • 4 cups (one 16 ounce box) confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Butter the bottom and side of two 9-inch round pans. Dust with flour to coat, then invert and tap out any excess.

Place the all-purpose flour, sugar, baking soda, baking powder and table salt in a large bowl and whisk together well to combine. Stir in the yogurt, butter water and eggs until moistened and no lumps remain (be careful not to overmix). Stir in the grated carrot. Divide the batter between the prepared pans.

Bake until the layers are evenly golden on top and a few moist crumbs cling to a skewer inserted in the center of the cake, 40 to 45 minutes. Coat the layers with lime syrup; pierce the cakes, still in their pans, at one-inch intervals with a skewer or a paring knife. This creates channels for the syrup to seep into the cakes. Then, pour or generously brush the syrup over the surface of the hot layers, dividing it between them as evenly as you can. Transfer the soaked layers (still in their pans) to a wire rack to cool completely. When they are cooled and are no longer wet to touch, one to two hours, carefully turn them out of their pans and assemble.

Combine the butter, cream cheese, salt and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.

Place one cake layer on a serving plate and frost top. Place next layer on top and frost top and sides. Decorate as desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


Getting Ready For New Year’s

This cake will be a beautiful center piece for your New Year’s Party.


Fresh Carrot Cake


  • 2 ½ cups cake flour
  • 2 ½ teaspoons cinnamon
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 ½ cups oil
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon hot water
  • 1 ½ cups grated carrots

Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks, slightly beaten
  • ½ cup butter
  • 1 teaspoon vanilla
  • 1 ½ cups shredded coconut
  • 1 cup chopped pecans


In a bowl, combine flour, cinnamon, baking soda and salt. Set aside. In an electric mixing bowl, cream oil with sugar until well mixed. Add 4 egg yolks, hot water and carrots; continue mixing. Slowly add flour mixture, and mix well. Beat egg whites, and gently fold in until thoroughly mixed. Lightly grease and flour two 9 inch cake pans or a 9 x 13 inch baking pan. Pour batter into pans and bake in preheated 350 degree F oven 30-50 minutes, depending on pan size, or until cake tester comes out clean in center. Cool before frosting. For frosting, in saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring, until mixture is thickened, about 12 minutes. Add coconut and pecans, and mix well. Cool until thick enough to spread, beating occasionally. Makes 12-15 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

Count Down To Christmas

Sultanas work great in this recipe.


Carrot Cupcakes With Orange Cream Cheese Icing


  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 cups carrots, finely grated
  • 1 cup apple, finely grated
  • 2/3 cup chopped walnuts
  • ½ cup raisins (optional)


Orange Cream Cheese Icing:

  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 pound powdered sugar
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest


To Make The Cupcakes: Preheat the oven to 350 degrees F. Place paper liners in two 12 cup cupcake pans. Mix the flour, salt and cinnamon together in a small bowl and set aside. In a large mixing bowl, whisk together the eggs, sugar and oil until well blended. Fold in the grated carrots, grated apples, chopped walnuts and raisins. Fill each cup 2/3 full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

To Make The Icing: In the bowl of an electric mixer, beat the butter and cream cheese together until very smooth. Gradually beat in the powdered sugar until fully mixed. Beat in the orange juice and orange zest. Ice the top of each cupcake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

Shortcut Carrot Cake- Sweet Treat Saturday

Shortcut Carrot Cake
Shortcut Carrot Cake


  • 1 pkg. (2 layer size) spice cake mix
  • 2 cups shredded carrots (about 1/2 lb.)
  • 1 can crushed pineapple, drained
  • 1 cup Planters Chopped Pecans, divided
  • 2 package Philadelphia Cream Cheese, softened
  • 2 cups powdered sugar
  • 1 tub Cool Whip Whipped Topping, thawed


  1. Preheat oven to 350 degrees F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9 inch) square baking pans. Bake 25-30 min. or until toothpick inserted in centers comes out clean. Cool.
  2. Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
  3. Place 1 cake layer on serving plate. Spread with 1 1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Perfect Carrot Cake

June Bride? Or just the best carrot cake for your family and friends…

Carrot cake, wedding cake
Carrot cake, wedding cake


  • 1 ½ cups (10 ½ ounces) vegetable oil
  • 2 cups (14 ounces) sugar
  • 4 large eggs
  • 1 tablespoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups (8 ½ ounces) all-purpose flour
  • 3 cups (10 ½ ounces) finely grated carrots
  • 1 ½ cups (5 ¾ ounces) chopped pecans or walnuts
  • 1 to 1 ½ cups of your choice of: raisins or currants, drained crushed pineapple or finely chopped sweetened coconut (optional)
Same great cake, ready for family and friends
Same great cake, ready for family and friends

Cream Cheese Frosting

  • ½ cup (4 ounces) unsalted butter
  • 1 (8 ounce) package cream cheese
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 2 ½ to 3 ½ cups (10 to 14 ounces) glazing sugar or confectioners’ sugar
  • Milk or cream to adjust consistency of frosting, if necessary

For the cake: Preheat the oven to 350 degrees F. Lightly grease two 9 inch round layer pans, or one 9 x 13 inch pan. Beat together the oil, sugar, salt, eggs and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts (and any additional ingredients), and mix until just blended.

Trending now - Exposed cakes without frosting on the sides, for their rustic appeal.
Trending now – Exposed cakes without frosting on the sides, for their rustic appeal.

Pour into the prepared pan(s). Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Remove from the oven and cool the cake(s) on a rack before frosting. (If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool).

For the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

Carrot Cake Cookies- Sweet Treat Saturday

This week’s “Sweet Treat Saturday” features a delicious recipe for Carrot Cake Cookies!
Try it out and enjoy!


You will need:

– 1 package spice cake mix
– 1/2 cup all purpose flour
– 1/2 cup vegetable oil
– 1/4 cup water
– 1 egg, lightly beaten
– 1/2 cup shredded carrots (about 2 medium)
– 1/2 cup walnuts, coarsely chopped
– 1/2 cup raisins
– prepared cream cheese frosting

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper
2. Combine cake mix, flour, oil, water and egg in large bowl. Stir in carrots, walnuts and raisins until well blended. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
3. Bake 12 minutes or until bottoms are golden brown. Cool on cookie sheets for 2 minutes. Remove to wire racks; cool separately.
4. Spread tops of cookies with frosting before serving.

Makes about 3 dozen cookies.

Tested in the THASC kitchen.

THASC is a unique American business producing cards and other promotional products.