I did post this recipe on Dyer Dining, but here it is for those interested:
Carrot Cake with Cream Cheese Frosting
In a medium bowl, sift together:
2 c cake flour
2 tsp of each: baking soda, baking powder, and cinnamon
1 tsp salt
Set aside.
In a large bowl, combine:
1 ½ c oil (can use ½ c oil and 1 c apple sauce)
2 c sugar
4 eggs, adding one at a time
4 c shredded carrots
1 ½ c chopped pecans
raisins, optional
Gradually add flour mixture to the above. Pour into 3 8" cake pans that are greased and lined with wax paper, or a greased and floured 13x9" pan. Bake @ 325 degrees for 45-60 minutes until sides start to pull away from pan. Let cool 30 minutes before icing.
Cream Cheese Icing
1 stick butter, softened
8 oz cream cheese, softened
1 tsp vanilla
Box Confectioners sugar
Whip together butter and cream cheese. Add vanilla and powdered sugar. If too stiff for spreading, thin with milk. Sprinkle with nutty topping, if desired.
3 comments:
That sounds so yummy. Alas, my Dad won't eat anything with cream cheese so that's not an open... unless I do cupcakes and only frost some of them with the cream cheese frosting. Which I hardly ever do. Too much trouble or too wasteful.
Now I want a cupcake. Eating sensible is hard. srsly.
Have a lovely day! big hugs xoxo
Carrot cake is indeed very good. I've not had any for a very long time either. My hips just love cake. NOT!
Have a terrific day honey. Big hugs from cool California. :)
Sounds like a delicious recipe! And carrots are vegetables so now doubt it doesn't count as cake!
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