Sunday, March 27, 2011

Carrot Cake with Cream Cheese Frosting

I realized that I have never had nor made a carrot cake before. So, I began to play around with the idea and came up with this. The carrot is almost like a hint of sweetness to an other wise spice cake. I loved the warmth of the cake along with the cool creaminess of the frosting. What a wonderful cake this was.

For Cake:
4 eggs (beaten)
2 cups of all-purpose flour
2 cups of sugar
2 tsp. of baking powder
1 tsp. of cinnamon
1/2 tsp. of baking soda
3 cups of finely shredded carrots (a must, or else they will sink to the bottom if they are too thick)       
3/4 cup of canola oil
1 recipe of my Cream Cheese Frosting

-Preheat oven to 350*. Let eggs stand at room temperature for about 30 minutes. Meanwhile, grease and flour a 9x13" baking dish. In a large bowl mix flour, sugar, baking powder, cinnamon and baking soda. In a medium bowl mix eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into baking dish. Bake at 350* for 30-35 minutes, or until a inserted toothpick comes out clean. Cool completely and then frost. Serves 16. Enjoy!

For Frosting:

1/2 a brick (4 oz.) of cream cheese (softened)
1/4 cup of real unsalted butter (softened)
1 tsp. of real vanilla extract
3 cups of powdered sugar

-Beat first 3 ingredient's until light and fluffy. Gradually beat in powdered sugar about 1/2 cup at a time. That's it, now just frost your cake :)

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