Wednesday, March 2, 2011

Lip Smacking Good Carrot Cake

I am sitting here at the computer eating this cake as I type. It is soooo good. I must give a nod to the fantastic little blog where I found the recipe, that I have been reading the past few months (I love all it's country charm and beautiful photographs): Meadowbrook Farm .

Here is the recipe. Seriously, try it very, very soon. You won't be disappointed.

Carrot Cake

2 cups flour
2 cups sugar
1 1/2 cups oil (I substituted 1 cup applesauce for 1 cup of the oil)
4 eggs
1/2 cup chopped pecans (I left these out for the picky people who live at my house)
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots

Combine sugar, oil, (and applesauce if you choose to substitute), and eggs. Sift together flour, soda, cinnamon and salt. Add to sugar/egg mixture. Mix well and fold in carrots and pecans.

Pour into a greased and floured 9 x 13 pan (I used a bundt pan). Bake at 300 degrees for one hour.

Cool completely.

Cream Cheese Frosting

1 - 8 oz package softened cream cheese
1/4 cup softened butter
4 cups powdered sugar
2 tsp vanilla

Cream the cream cheese and butter, then mix in the vanilla and powdered sugar. Spread on the cooled cake and lick the beaters and the bowl clean!

Seriously. It's to die for!


MarcyG. said...

Yum! I'm making this over the weekend. Have I told you I love the "101 Things More Things to do with a SlowCooker"? And the family loves it too. We love the creamy black bean, salsa chicken, among many others. Think I'll post the recipe on my blog 'cause it's soooo good.

Janet Eyring said...

I must admit my favorite recipe also includes pineapple and pecans or walnuts, but since my family doesn't this recipe fits the bill!