Wednesday, December 15, 2010

Carrot Cake Recipe

This is not "my" recipe, but rather a recipe that I got from a cookbook almost 14 years ago.  Why mess with something that's already good, right???  :)  Of course, I'm probably biased.  And you may already have an awesome carrot cake recipe.  I entered mine in the fair one year, alongside 2 others.  None of us won a ribbon.  :(  So the judges must not have thought our cakes anything special.  So what!  I do!!  One serving of carrot cake packs a TON of vitamin A!!  And since this is me we're talking about here (miss picky eater and my picky-eater kids), getting in a good, natural source of vitamin A is no small deal.  I really should make one of these every week.  :)

Carrot Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil
4 eggs
1 recipe Cream Cheese Frosting

1.  Grease and lightly flour two 9x1.5-inch round baking pans or grease one 13x9x2-inch baking pan (also works as cupcakes); set pans aside.
2.  In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrots, oil, and eggs.  Beat with an electric mixer till combined.  Pour batter into the prepared pans.
3.  Bake in a 350 F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or till a wooden toothpick comes out clean.  Cool layer cakes on wire racks for 10 minutes.  Remove from pans.  Cool thoroughly on wire racks.  Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.  Frost with Cream Cheese Frosting.  Cover and store in refrigerator.  Makes 12 to 16 servings.

My tips:  I don't have any!  Seriously, this cake is forgiving and easy.  :)  If you can bake a cake, you can bake this one.

Cream Cheese Frosting

6 ounces cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla
4.5-4.75 cups powdered sugar

1.  Beat together cream cheese, butter and vanilla until light and fluffly.
2.  Gradually add 2 cups sifted powdered sugar, beating well.
3.  Gradually beat in 2.5 to 2.75 cups additional sugar to reach spreading consistency.  Frost cake.
4.  Cover and store cake in refrigerator.

My tips:  If you add too much powdered sugar, it will overwhelm the taste of the cream cheese.  Your frosting will taste like powdered sugar instead of like cream cheese frosting.  :)  Taste as you go! 

1 comment:

  1. YUM. I love a good carrot cake--with cream cheese frosting! I will definitely try out your recipe. Thank you for posting it!

    ~Heather

    ReplyDelete