Carrot Cake

Just in time for Easter is my favorite cake in the world.  I remember being a kid and for years I had a carrot cake for my birthday.  I like to tell myself its good for me because it has fresh shredded carrots and pineapple in it, but when you smother it in the cream cheese frosting that dream is crushed.

Carrot Cake

4 eggs
3/4 cup vegetable oil
1/2 cup applesauce, unsweetened
1 cup white sugar
1 cup dark brown sugar
1 T. vanilla extract
2 cups all purpose flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
1 T. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
3 cups grated carrots, large grate
1 cup chopped pecans or walnuts, optional
8 oz can crushed pineapple, drained
1/2 cup butter, softened
8 oz. cream cheese, room temperature
3 1/2 cups powdered sugar
1 t. vanilla extract
1 cup chopped pecans or walnuts, optional
1/2 cup whole pecans or walnuts, optional

Pre-heat oven to 350 degrees.  Grease or spray with non-stick baking spray, two 9-inch round cake pans and set aside.

In a large mixing bowl beat together the eggs, oil, white sugar, brown sugar, and 1 tablespoon of vanilla until well combined.  In a separate bowl combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together.  Combine with the egg mixture.  Stir in the carrots and pineapple.  Stir in the pecans.

Bake in the pre-heated oven for 29 to 33 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool for 10 to 15 minutes and then remove from the pans and cool on wire racks until completely cooled.

Once the cakes are completely cooled in a large clean mixing bowl, prepare the icing.  Combine the butter and cream cheese and cream together until light and fluffy.  Mix in the powdered sugar and vanilla until smooth and creamy.

On a round cake plate place one of the cakes smoothing icing over the top only.  Place the second layer on and frost the entire cake.  To decorate, press the remaining chopped pecans into the icing around the sides of the cake.  To finish off place whole pecans in a decorate pattern over the top of the cake or around as a boarder.

Serve immediately or store in the refrigerator until ready to eat.

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