Carrot Cake

Yesterday, a good friend of mine came over to spend some time in my kitchen. You see, it was her husband’s birthday and she wanted to make him a carrot cake (his favorite). I hadn’t planned originally on making one for our family, but it sounded so good I went with it! My friend made hers in a 13×9 pan and wrote Happy Birthday on it….me? This is what I did! I like double decker cakes…more frosting per bite! I decorated the top with green and orange Wilton’s candy melts. You can certainly leave it undecorated though!

Print Recipe

Carrot Cake

Ingredients:

For the Cake:

• 2 cup sugar
• 1 cup oil
• 4 eggs
• 2 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 2 cup carrots, shredded

For the frosting:

• 1 stick butter, softened
• 8oz cream cheese, softened
• 1 Tbsp vanilla
• 3 1/2 cups powdered sugar
• 1 cup pecans, chopped

Directions:

1. Mix 2 c. sugar, oil and eggs. Add flour, baking soda, baking powder, and cinnamon. Beat for 2-3 minutes until fully combined and fluffy.
2. Add in carrots.
3. Preheat oven to 350 degrees. In well greased and floured 9 inch cake pans, pour batter. Bake for 30 minutes.
4. When cake is cooled, cream together butter and cream cheese (about 3 minutes). Add vanilla, powdered sugar and mix well. Fold in pecans. Spread over cake and enjoy!

(adapted from Better Homes and Gardens New Cook Book, 15th Edition)

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