Wednesday, April 1, 2009

Carrot Cake

4 eggs
1 1/4 c. vegetable oil
1 3/4 c. sugar
2 tsp vanilla extract
2 c. flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 Tb. ground cinnamon
3 c. grated carrots
1 c. chopped pecans

Cream Cheese Frosting (optional)
1/2 c. butter, softened
8 oz cream cheese, softened
3 c. powdered sugar
1 tsp vanilla

Preheat over to 350 degrees. Grease and flour 9x13 inch pan.

In a bowl beat eggs, oil, sugar and vanilla. In a separate bowl combine flour, baking soda, baking powder, salt and cinnamon. Stir dry ingredients into wet ingredients and then stir in carrots and pecans. Pour into pan. Bake for 40-50 mins, until knife inserted in center of cake comes out clean. Allow to cool.

Frosting: In a medium bowl, combine butter, cream cheese, powdered sugar, and vanilla. Beat until mixture is smooth. Frost cake once it is cooled.

This carrot cake is rich and moist. I like the carrot cake lightly frosted, but my husband raves about the cake without frosting. Either way, its addicting!

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