Carrot Cake

This Carrot Cake is so easy and so good.

Carrot cakePhoto byJustina Price

Carrot Cake is one of those desserts that you love to hate. It tastes great, you can’t get enough, and you dig in and try to forget about the calories. Carrot cake is rumored to have originated in England in the early 1500’s most likely was called “pudding in a Carret Root.” In Switzerland it is found to be a very popular cake especially for children’s birthdays. Carrot cake has evolved to be one of the most popular desserts ever and although there are several variations of carrot cake, one thing that is standard is that It has carrots, and it covered with delicious cream cheese icing.

I have experimented with many recipes and this one is the most popular with my family and friends. With step-by-step instructions you will be amazed at how easy it is to make it your most popular dessert.

Ingredients:

2 cups all-purpose flour

2 cups granulated sugar.

2 tsp baking soda

2 tsp. Cinnamon

1 tsp salt

4 eggs

1 ½ cups of vegetable oil

3 cups grated carrots.

1 ½ cups pecans (your preference)

Icing:

4 cups powdered sugar.

½ stick softened butter

2 8 oz. packages softened cream cheese.

1 tsp. vanilla

1 cup chopped pecans.

Equipment needed:

One large bowl

Wooden spoon

2 9” pans sprayed with cooking spray and lined with parchment paper.

Preheat oven to 350*. Measure all dry ingredients into large bowl, stir together.

Mix all dry ingredients togetherPhoto byJustina Price

Add eggs and oil into the dry ingredients and stir together until mixed well. Add carrots into the mixture and stir together until carrots are mixed through the cake batter.

Mix eggs, oil and carrots until carrots are mixed well.Photo byJustina Price

Pour the batter evenly into the 9” pans. Bake for 45-55 minutes.

pour evenly into the pans.Photo byJustina Price

While the cakes are cooling it’s time to make the icing. In a large bowl, use a mixer to beat the butter and cream cheese until light and fluffy, gradually stir in the chopped nuts. Slide a clean knife around the outside of the cake pan to loosen the cake and turn it upside down onto a cake plate. Frost the top with icing then add the second cake layer, frost the top and then around the sides. Chill for thirty minutes to set the frosting and serve! Keeps best in the refrigerator.