Carrot Cake
For some reason making a carrot cake from scratch intimidated me. What was I thinking! It was so easy, and so amazing. I got this recipe from my friend Ryan, and she got it from her Aunt Lou Lou. It was the perfect Easter dessert. The recipe says to bake for one hour. A little over half hour, it started to smell done. I went to check and sure enough, a toothpick came out clean. So glad I checked. I looked up in my sister dessert cookbook at two carrot cake recipes. The one added baking soda,and the other added allspice. The time was 30-60 for one and 55 minutes for the other. I would definitely check after 30 minutes. So worth making and so worth {?} the extra five pounds I am carrying around.
Carrot Cake
1 1/2 cups cooking oil
2 cups sugar
4 eggs
2 C. flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
3 cups raw shredded carrots
1/2 cup pecans {I chopped up with my rolling pin}
Mix all ingredients together except carrots and pecans. Add the last two ingredients; mix, pour into two greased layer pans. Bake at 350* for 60 minutes
Cream cheese icing
1 8 oz pkg. cream cheese
1 stick butter
1 box powdered sugar {approx. 3 3/4 cup}
1 tsp. vanilla
Mix all ingredients together, spread between layers and on top of cake.
The frosting was so easy to work with. A few people asked if the cake was from a bakery, because the frosting looked so professional. I don't take the credit, it was great frosting!
Yummy---I've started putting cinnamon in my cream cheese frosting for carrot cake & it's fabulous. (Also for cinnamon rolls.) And if you shave strips of whole carrots with a vegetable peeler and saute them in a little butter and maple syrup until they're soft, then cool on a paper towel , you can garnish the top of the cake with "curls" and it REALLY looks uptown. Although truly it's hard to look any better than what you are showing! Sorry, I'm working on my cookbook, again, so I'm being a busybody.
ReplyDeleteIt looks delicious! Aunt Lou Lou would be proud. :)
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