Thursday, March 11, 2010

Carrot Cake

I have tried other carrot cake recipes - but this one takes the cake. (ha ha)

Carrot Cake:

2 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
1 tbsp & 2 tsp cinnamon
4 eggs (room temperature)
1 ½ cups oil
1 lb shaved carrots

Frosting: 8 oz cream cheese
½ cup butter (room temperature)
4 cups powdered sugar
2 tsp vanilla
½ cup pecans

Cake: Combine dry ingredients; add eggs one at a time; mix; add oil & carrots. Bake in 2 round pans at 350 degrees for 30-40 minutes. Leave in pans until cool.

Frosting: mix cheese & butter & add vanilla & sugar. Frost cake. Chill until served. Can top with walnuts or pecans.
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