I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, August 2, 2010

Carrot Cake with Cream Cheese Frosting

This is my sister Connie's favorite cake. I don't make it often, because it's one of the few cakes that I don't know when to stop. Very moist, and it has to be good for you, it has carrots in it.


CARROT CAKE with CREAM CHEESE FROSTING (serves 15)

Directions:
*4 eggs
*1 1/4 cups vegetable oil
*2 cups white sugar
*2 teaspoons pure vanilla extract
*2 cups all-purpose flour
*2 teaspoons baking soda
*2 teaspoons baking powder
*2 teaspoons ground cinnamon
*1/2 teaspoon salt
*3 cups grated carrots
*1 cup chopped pecans
*1/2 cup butter, softened
*8 ounces cream cheese, softened
*2 cups powdered sugar
*2 teaspoons pure vanilla extract
*1 cup chopped pecans

Directions:
~Preheat oven to 350 degrees.
~Grease and flour a 9X13 inch pan.
~In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
~Mix in flour, baking soda, baking powder, cinnamon & salt.
~Mix in carrots.
~Fold pecans.
~Pour into pan.
~Bake for 40-50 minutes. (do tooth pick test to see if done)
~Let cake cool completely.
~In a medium bowl, mix butter, cream cheese, vanilla, and powdered sugar.
~Stir until smooth and creamy.
~Stir in pecans.
~Frost cake.

Variations:
`add 1 cup chopped, drained, pineapple.
`add 1 cup raisins.
`add 1 cup shredded cocoanut.
`substitute pecans for walnuts.

1 comment:

Anonymous said...

Yum! Looks great! Can't wait to try it Barb. Thanks.