Ah, Sunday's are either: for me; extreme work days or a day to BAKE! I can't explain it, and it doesn't happen very often, but every once in awhile, I just have to bake something... Doesn't necessarily mean that I'm CRAVING a certain baked item...just that I have that Urge to stir flour, sugar and eggs together!
Sooo, today, as I was going through various magazines, trying to find meals I wanted to add to my 2 week grocery list, I came across this recipe for a Carrot Cake with Cream Cheese Frosting...HMM. I thought to myself....and my mind is mentally raiding my refrigerator and my pantry..AH HA! I had Everything except for the raisins..but who needs raisins all the time anyway?
Away I went to baking the cake...Fun, fun..and Actually...Really easy to make. I had ONE snag while happily puttering in my kitchen, and that was shredding the carrots in my food processor...all of a sudden, it SToPped working...I was in a serious pout about it until along came my happy to fix it for me Hubby! Yeay! I didn't have to hand-shred those carrots after all!
I'm happy to say that the cake turned out tasting wonderful, the cinnamon spice in it just making your mouth water before you get the fork in your mouth. My kids all gave it 2 thumbs way up all around. And so I wouldn't eat the whole cake myself...watching those Weight Watcher points these days....I shared a slice or two with the neighbors! Aren't I sweet?! LOL
Ingriedents:2 cups flour2 cups sugar2 tsp baking powder2 tsp baking soda2 tsp ground cinnamonPinch ground nutmeg1 tsp salt4 large eggs1 1/3 cups oil3 cups shredded carrots, about 6 medium1 cup chopped pecans1/2 cup raisins *optionalFrosting:
1 pkg *8oz* cream cheese, room temperature
1 box (16 oz) confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
2 tsp vanilla extract
Directions:
Heat oven to 350° F. Butter two 9-inch round baking pans.
For the Cake:
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, & nutmeg. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots, pecans and if using, the raisins.
Divide the batter evenly between the two pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool pans on rack for 5 minutes. Remove cakes directly to rack to cool completely.
For the Frosting:
In a large bowl, beat together the cream cheese, confectioners sugar, butter & vanilla. Spread the frosting between the layers and on the sides and top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Click here for Printable Version
