Carrot Cake

My Daughter and I- Carrot Cake

Hey! I feel like it’s been a very long time since I’ve posted a new recipe. I’m not sure what has been going on around here, but clearly it’s not cooking or at the very least not posting new recipes 🙂

Today I have a good one – carrot cake! This cake is simple to put together and has beautiful color and texture, thanks to all the freshly grated carrots. It’s almost like eating a salad! Except that it’s covered in a rich, delicious cream cheese frosting…so I guess not so much like a salad. Anyway, you need to try this delicious recipe today!

My Daughter and I- Carrot Cake 1

Carrot Cake
For the cake:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
1 tsp vanilla
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots

For the frosting:
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
1/2 tsp cinnamon
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Instructions for cake:
Preheat oven to 350*
Mix together the sugar and oil in mixer. Add the eggs and then the vanilla and mix until creamy. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the dry ingredients to the mixer and combine. Then add carrots and mix well. Pour into a well greased and floured Bundt pan and bake at 350* for 45 to 50 minutes or until done.

Cool completely before frosting.

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Recipe from The Pioneer Woman– I just made a few minor modifications.



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