Carrot Cake

Wednesday, May 20, 2009

I have been looking for a delicious carrot cake for a while now since the one from the box just did not cut it. I found this recipe from http://www.allrecipes.com/ and it turned out to be just what I was looking for. It came out very moist and flavorful. Everyone loved how it turned out. Definitely a recipe worth trying.




My little piece of heaven

Baking in the oven with my Wilton bake - even cake strips. These strips allow the tops of the cake to remain flat without the high rise centers or cracks. These are perfect for layered cakes. All you do is dampen the strips with water and wraps around the pan. Easy! I purchased mine at http://www.amazon.com/ for around $7 a pair.


Carrot Cake

For the cake you will need:
4 eggs
3/4 cups vegetable oil
1/2 cup Applesauce
1 cups white sugar
1 cup Brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans

For the Frosting you will need:
1/2 cup butter softened
8 ounces cream cheese softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (if desired)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.


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