Tuesday, August 14, 2007
Mmmmm... Carrot Cake!!! I really love Carrot Cake. Not only does it taste super yummy, but it just sounds so healthy since it's got plenty of carrots!! Ha ha!!
Our church had Homecoming this past weekend. I took my Mom's Chicken Pot Pie, iced tea ("Southern" sweet, of course) and Carrot Cake, per Mr. U's request.
I had never made Carrot Cake before and Mr. U really likes it, so I decided to try it. I have this "thing" about me... I'm kind of weird... I have a hard time following any recipe. So, true to form, I didn't follow any one recipe for this cake. I combined several recipes for the cake and the icing. Surprisingly, it came out DELICIOUS!!!!!!!!!! Mr. U was pleasantly pleased, which means S-U-C-C-E-S-S in my book!
Here's the recipe in case y'all want to give it a try. And if y'all have any changes that you make, please share them!! :)
1 1/2 cups oil
2 cups sugar
2 cups grated fresh carrots*
1 (8 ounce) can crushed pineapple in juice
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped pecans
Preheat oven to 360 degrees. Grease two round cake pans. Mix together oil, sugar, eggs, carrots, pineapple, flour, baking powder, baking soda, nutmeg, cinnamon, and salt until well blended. Stir in pecans. Pour batter into prepared pans. Bake 35-45 minutes or until golden brown (cake should spring back when you touch it with your finger). Cool in pans before turning onto cooling racks.
*Do NOT use carrots from the grocery store that have already been shredded. They are too stiff. Buy whole carrots and grate them by hand for a more moist cake.
Cream Cheese Icing
1 stick butter
2 (8 ounce) packages of cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1 cup pecans
Make sure that butter and cream cheese are soft and at room temperature. Blend all ingredients together very well and spread on your cake layers. Yum!