Thursday, January 5, 2012

Carrot Cake & Frosting

My dad, sister, and I had several baking nights over Christmas break. On one of these nights, we decided to make a carrot cake with homemade frosting, using a recipe he had found on It's an excellent recipe and makes a delicious, moist cake that even finicky eaters (like my sister who won't eat pecans in anything else) will love.
  • 4 eggs
  • 1 ¼ cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  1. Beat eggs, oil, sugar, and vanilla.
  2. Mix in flour, baking soda, salt, and cinnamon.
  3. Stir in carrots. If needed, cut them up into smaller pieces.
  4. Fold in pecans. Feel free to chop these up into smaller pieces, as well.
  5. Pour mixture into greased and floured 9x13 inch pan.
  6. Bake at 350 degrees F 40-50 minutes.
  7. Cool for 10 minutes in pan, then turn out on wire rack cool.

 Frosting Ingredients:
  • ½ cup butter, softened
  • 8 oz cream cheese
  • 4 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans (optional)
  1. Beat butter, cream cheese, and vanilla.
  2. Mix in confectioners sugar until smooth and creamy.
  3. Frost cake, cut yourself a piece, and ENJOY!

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