Friday, October 25, 2013

Carrot Cake with Cream Cheese Icing

One of my favorite cakes.  It has carrots, so it has to be healthy right?  This can be made as an 9” x 13” pan or as a 2 round  9” layer cake.  This cake is very heavy and rich.  You won’t need a big piece. 

2 C. Flour
2 tsp. Cinnamon
2 tsp. Baking Powder
2 C. Carrots, shredded
2 C. Sugar
4 Eggs
1 tsp. Salt
1 C. Vegetable Oil
1 C. Pecans, chopped

In a bowl, sift together flour, cinnamon, baking powder and salt.  In a large mixing bowl, beat sugar and oil for 2 minutes.  Beat in eggs, one at a time.  Add flour mixture , beating just until blended.  Mix in carrots and pecans.  Batter will be very thick.  Pour batter into greased cake pans.  Bake in preheated 350 degree oven for 35 – 40 minutes until toothpick inserted in middle of cake comes out clean.  Cool completely on rack before icing. 

 Cream Cheese Icing
1 stick Butter, softened at room temp.
16 – 24 oz. Powdered Sugar
2 tsp. Vanilla
8oz. Cream Cheese, at room temp
1 C. Pecans, chopped

In large mixing bowl, mix all ingredients except pecans until well blended.  Stir in nuts.