I made a carrot cake. I took half of it to work, where it was hidden and hoarded like a treasure, until the coworkers who hid it had savored every bite. The other half? My husband ate it all. Except for the slice I cut in this post (which I ate).
It looks so pretty with the spices on top of the cream cheese frosting, and little carrot hearts decorating it.
Maybe I’ll just take a little slice…
There they are… mother cake and daughter slice. Was that too cheesy?
Maybe I’ll just have a little… tiny… bite.
So I know you want the recipes.
Carrot Cake Recipe:
You will need:
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 cups flour
- 2 tsp. baking soda
- 3 1/2 cups grated carrots
- 1 cup chopped walnuts
Preheat the oven to 325 degrees Fahrenheit. Butter a 10″ tube or bundt pan.
Blend oil and sugar. Add eggs, beating well after each addition.
Sift together flour, salt, cinnamon, and baking soda. Add to the egg mixture. Stir completely.
Fold in carrots and walnuts.
Pour batter into the pan and bake about 1 hour and 15 minutes, or until a wooden skewer comes out clean when inserted into the cake. Cool, then remove from pan by inverting onto a plate.
Cream Cheese Icing Recipe
You will need:
- 8 oz. cream cheese
- 4 Tbsp. butter, melted
- 2 Tbsp. vanilla
- 1 lb. powdered sugar
Beat cream cheese until light and fluffy. Gradually add melted butter until absorbed. Add vanilla, then sugar one cup at a time, beating well after each addition.