Carrot Cake With Cream Cheese Frosting

One of the things that makes carrot cake so great is its flexibility. It can be served as a dessert or as a sweet breakfast treat. Either way it has always been something popular with friends and family making it a great homemade gifts for birthdays or holidays. I will usually run out of this cake the same day it gets made so I have to hide some for myself in the back of the refrigerator.



Carrot Cake Ingredients:
1-Cup Pecans or Walnuts
2 ½ Cups Finely Grated Raw Carrots
2 Cups All Purpose Flour
1-Teaspoon Baking Soda
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
1 ½ Teaspoons Ground Cinnamon
4 Large Eggs
1 ½ Cups Granulated Sugar
1-Cup Vegetable Oil
2 Teaspoons Vanilla Extract

Cream Cheese Frosting Ingredients:
¼ Cup Unsalted Butter
8 Ounces Cream Cheese
2 Cups Confectioners/Powdered Sugar
1-Teaspoon Vanilla Extract

Firstly, preheat your oven to 350 degrees and prepare your pan(s) by greasing the edges or use paper muffin cups instead. Toast the pecans or walnuts in the oven for 8-10 minutes or until golden brown and fragrant. After letting them cool chop the nuts coarsely and set aside.

Next, grate the carrots and set aside. In a separate bowl mix together flour, baking soda, baking powder, salt and cinnamon then set aside. In another separate bowl beat the eggs until foamy/frothy then gradually add the sugar and beat the batter until it is thick. Then add the oil and vanilla extract gradually while still beating.

Then add the flour mixture into the bowl with the eggs and beat until mixed evenly. Fold in grated carrots and roasted nuts and mix gently. Fill pans and bake. Time depends on how you bake the cake; 9 x 9 round pans take about 25-30 minutes, 13 x 9 pans take about 35-45 minutes and muffin pans take 15-20.

While the cake is in the oven, use an electric mixer to blend the cream cheese and butter until even than gradually add sifted powdered sugar and finally the vanilla extract be careful to avoid lumps.

After the cake is cooked, let cool completely before frosting and than serve. Keep refrigerated.

Recipe makes a dozen cup cakes, one 13x9 pan or a two layer 9x9.



*This week I am trying out a new format for my recipe posts, feedback would be greatly appreciated and as always if you end up making anything in these posts, send me a picture and let me know how it comes out!