Ok, it's been forever since I've posted, again. Too much work to do, no time to bake :( But for my brother's birthday, his first one home since retiring from the Navy, I had to make something special. So I shut the computer off and focused on making something memorable for his birthday. He requested carrot cake of all things! I haven't made carrot cake in ages. This recipe calls for so many heavy ingredients I was a bit worried when it came out of the oven without rising that much. But when I added the icing, it made all the difference. Plus all you needed was a small slice since it was so filling! Everyone raved over how rich and moist it was. This cake would be perfect for any occasion. Enjoy!
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted comes out clean.
Icing
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract
Directions
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Spread Cream Cheese Frosting between layers and on top and sides of cake
"Love is like a good cake; you never know when it's coming, but you'd better eat it when it does!” ― C. JoyBell C.
Moist and Delicious Carrot Cake
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs (I used 1 egg and 1/2 cup Egg Beaters)
2 cups sugar (I used 1 3/4 cup)
3/4 cup vegetable oil (Iused 1/4 cup oil and 1/2 cup applesauce)
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Directions
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs (I used 1 egg and 1/2 cup Egg Beaters)
2 cups sugar (I used 1 3/4 cup)
3/4 cup vegetable oil (Iused 1/4 cup oil and 1/2 cup applesauce)
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Directions
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted comes out clean.
Icing
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract
Directions
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Spread Cream Cheese Frosting between layers and on top and sides of cake
"Love is like a good cake; you never know when it's coming, but you'd better eat it when it does!” ― C. JoyBell C.
