According to little Miss Senf (Rachel!) I should not be asking for recipes, but sharing my own!
I shuffled through my favorites to find one perfect for today. Please note how I like to arrange my food splattered and stained recipes:
Cake:
4 eggs
1 1/2 C oil (I use Canola)
2 C white sugar
2 t vanilla
2 C flour
2 t baking soda
2 t baking powder
1/2 t salt
2 t ground cinnamon
3 C grated carrots
1 C chopped pecans (optional--I don't add them)
Frosting:
1/2 C butter, softened
8 oz cream cheese, softened
4 C powdered sugar
1 t vanilla
1 C chopped pecans (optional--I don't add them)
Directions:
Preheat oven to 350. Grease 2 round or 1 9 x 13 pans (I prefer the round pans to make a layered cake)
The recipe says to combine the dry and wet ingredients seperately and then combine together, but I just throw it all in a huge bowl and mix it at once. Yes, I'm lazy :)
Bake until an inserted toothpick comes out clean (40-50 minutes depending on the pans you're using) I'm pretty sure I cooked it less, but I like ultra moist cake.
Let the cake sit in pan(s) for 10 minutes, then let cool completely on a wire rack. I usually let them sit overnight.
Beat the ingredients for the frosting in a bowl until smooth and have at it!
It has carrots, so it must be healthy, right?!
I made this cake for Kelly's birthday. It was freakin' delicious, but she said it was too RICH! See if I ever make a cake for you again, Kelly! :P
3 comments:
Okay seriously, I meant it was too rich to eat so much in one sitting! Man, I can't catch a break! :)
You should make me another one this weekend, since my car got broken into and I need a pick me up bad.
I love carrot cake--one cannot ever eat too much carrot cake--especially if one cuts out half the sugar and uses applesauce in place of most of the oil--I love carrot cake.
You can make it May 10th. I won't complain.
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