carrot.cake

Tonight is a celebratory night for our good friends Nate & Angie who got engaged last week! Because we're so excited for them, I couldn't help but make my signature carrot cake for their engagement party. I only make this dessert once a year for my boyfriends birthday, and I wanted to spread the love. 


This cake is great for an after dinner treat, and even better for the morning with a cup of joe or tea. The only pain in making this cake is shredding the carrots. It requires some major muscle to get the required 3 cups, but the rewards are much sweeter. 

Ingredients

Cake Mix

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

I. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

II. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.


III. Bake in the preheated oven for 40 to 50 minutes, or until atoothpick inserted into the center of the cake comes out clean. Letcool in pan for 10 minutes, then turn out onto a wire rack and coolcompletely.

To Make Frosting...

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.