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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Carrot Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp cinnmon
pinch of nutmeg (optimal)
2 eggs, slightly beaten
2 1/2 c. shredded carrots
3/4 c. packed light brown sugar (I use honey)
1/4 c. sugar
1/2 c. canola or vegetable oil
1 tsp. vanilla

Cream Cheese Frosting (optimal):
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, softened
pinch of salt
1 tsp. vanilla
1 1/3 c. powdered sugar
Directions:
Directions:
Cake:
Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder, baking soda, cinnamon and nutmeg. In a medium bowl combine the eggs, shreeded carrots, brown sugar, sugar, oil and vanilla and mix until well blended. Add wet ingredients to dry ingredients and stir together until just combined. Do not overmix. Pour batter into a greased 9x13-inch baking pan and spread evenly. Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completley and top with Creem Cheese Frosting.

Frosting:
Using a hand mixer, cream together butter and cream cheese. Add the salt, vanilla and one cup of powdered sugar and mix until combined. Add remaining powdered sugar and mix until smooth and creamy. Add milk if frosting is too thick. Spread over cooled cake.
Personal Notes:
Personal Notes:
I personally do not apply so much sugar as requested in the cake nor in the frosting. Taste and see what's savory :)

 

 

 

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