Thursday, January 29, 2009

Carrot Cake From Scratch!

Last week when I went grocery shopping, Wendell and I decided that we were not going to buy alot of junk food. If there were going to be any sweets in the house, it would be something that was made from scratch.

It did not take long for someone here to get tired of snacking on grapes, celery or carrot sticks. I took pity on the poor guy and decided to make him a carrot cake, using a recipe I had found at school. It turned out REALLY good!

Carrot Cake


4 - Eggs
1 1/4 cups - Vegetable Oil
2 cups - White Sugar
2 tsp - Vanilla Extract
2 cups - All-Purpose Flour
2 tsp - Baking Soda
2 tsp - Baking Powder
1/2 tsp - Salt
2 tsp - Ground Cinnamon
3 cups - Carrots, grated
1 cup - Pecans, chopped

~Icing Ingredients:

1/2 cup - Butter, softened
8 ounces - Cream Cheese, softened
4 cups - Confectioners' Sugar
1 tsp - Vanilla Extract
1 cup - Pecans, chopped

Preheat our oven to 350 degrees F. Grease and flour, two, 9-inch cake pans.

In a large bowl, beat together the eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in the carrots. Fold in the pecans. Pour into the prepared pans.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.

To make the frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon of vanilla. Beat until the mixture is smooth and creamy. Stir in the chopped pecans.

NOTE: If you plan to decorate with carrots on the top, be sure to set aside some of the frosting before adding the pecans. It will be much easier to work with. (I am speaking from experience! *laughing*)

The cake turned out really good and moist. Makes me anxious to try the recipe I have for carrot cake cookies... but that will be for another day.

Enjoy and Stay Warm,


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