Carrot Cake with Cream Cheese Frosting

Please forgive me for taking so long to post another recipe. Between mainly working the closing shifts for my job and working opposite shifts as my husband it has left very little time to experiment in the kitchen. Plus, we were gone for a week on a wonderful 7 night western Caribbean cruise! My husband and I felt like one of the main activities that we participated in while on the cruise was eat, eat, and eat. There was always food available and it was always presented beautifully and tasted delicious. Anyways, onto this yummy recipe. While flipping through one of my favorite cookbooks (thanks to my in-laws) I saw this carrot cake recipe and decided it was just what my taste buds were craving! Plus, I bought 100% pure vanilla from Mexico and wanted to give it a try. This cake was so moist and delicious. I also brought some to my co-workers and every single one raved about it and wanted the recipe. My boss is still asking for more :)

 Here we are on our cruise with our HUGE slices of cheesecake!

An example on the cruise of their art presentations all made out of food!

Carrot Cake

Deliciously Dense & Moist

 

4 eggs, lightly beaten

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon (optional, but I added it)

1/2 teaspoon salt

1/2 teaspoon baking soda

3 cups finely shredded carrots (lightly packed)

3/4 cup vegetable oil

1 teaspoon vanilla (I added this step myself)

1.Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8 x 1 1/2 inch round cake pans. Line the bottoms of pans with waxed paper; grease the paper. Set pans aside.

2. Preheat oven to 350 degrees. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.

3. In another bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. Stir until combined. Spread batter evenly into prepared pans.

4. Bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off wax paper. Cool thoroughly on wire racks.

5. Frost with cream cheese frosting (see recipe below). If desired sprinkle chopped pecans (see below) over frosting. Cover and store in the refrigerator for up to 3 days.

Cream Cheese Frosting

Icing

2-8 ounce packages of cream cheese

1/4 cup butter

3 cups confectionery sugar; sifted

2 teaspoons vanilla

Topping

1/2 cup finely chopped pecans (if desired); toasted

1-2 tablespoons butter; melted

1. Preheat oven to 350 degrees.

2. Combine 1-2 tablespoons melted butter with chopped pecans. Spread an even layer on baking sheet.

3. Bake 10-12 minutes or until lightly toasted; flip pecans half way through baking time.  

4. Beat cream cheese and 1/4 cup butter until smooth.

5. Add sifted confectionery sugar one cup at a time; beat after each addition until smooth.

6. Add vanilla and beat until smooth.

7. Taste and adjust as needed.

8. Frost cake and sprinkle with toasted pecans.

Carrot Cake recipe from Better Homes and Gardens New Cook Book 15th Edition

Cream Cheese icing from Me but idea created from combining various other recipes