I discovered this recipe our second autumn here after I’d had a summer to plant a garden. Suffice it to say that we had a bumper carrot crop and needed to find some recipes to use all of those delicious little roots. What better way to get in some vegetables via cake? After a little tweaking, here’s a flavorful carrot cake with a rich cream cheese frosting.
Here’s what you’ll need:
2 eggs
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups grated carrots
For the frosting:
1/4 cup butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Blend all of the frosting ingredients until smooth and creamy. It should be thick–if it’s watery, add a little more powdered sugar. Frost evenly on cooled cake.
***If you enjoy nuts with your carrot cake, add a half a cup of chopped pecans to the cake mix and/or a half cup chopped pecans to the frosting***
***If you have a larger group to feed, double the recipe and bake in a 9×13 inch pan for 40 to 50 minutes***
