CARROT CAKE

Preparation Time:  20 Minutes                              

Cooking Time:  40 Minutes

Make Ahead:  You can make the frosting
up to 2 weeks ahead and store tightly
covered in the refrigerator.  When you
are ready to use it, simply soften at room
temperature while preparing the cake.

Serves 16

Serve the old fashioned favorite with
a frosty glass of lemonade.

SHOPPING LIST

Frozen Carrots, Cream Cheese, Pecans, Confectioners' Sugar, Sugar, Oil,
Eggs, Flour, Salt, Baking Soda, Vanilla Extract, Cinnamon, Butter

INGREDIENTS

1 package frozen sliced carrots (9 ounce size)
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3/4 cup chopped pecans or walnuts, divided

FROSTING
1/2 cup butter or margarine, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

  1. Preheat the oven to 350 degrees.  Grease and flour a 9 x 13 inch baking pan.  Cook the carrots according to the package directions until tender.  Drain and mash the carrots in a large bowl.  Add the sugar, oil and eggs and beat well.
  2. Mix the flour, baking soda, cinnamon and salt and beat into the carrot mixture.  Stir in 1/2 cup pecans.  Pour the batter into the pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool the cake in the pan on a wire rack.  to prepare the frosting, beat the butter, cream cheese and vanilla in a bowl until creamy.  Add enough confectioners' sugar to make the frosting a "spreadable" consistency.
  4. Spread the frosting evenly over the cake and sprinkle the top with the remaining pecans.  Cut into squares and serve.

VARIATION

Bake the cake in two 9 inch cake pans and frost between the layers.  Sprinkle the top with additional nuts.

EXPRESS COOKING

If you want an easy and light topping for this delicious cake, instead of using the frosting, sift 3 tablespoons of confectioners' sugar over the top of the cooled cake.

MONEY SAVING TIPS

To save a few pennies, buy white eggs instead of brown eggs.  The shell color may vary, but the brown eggs do not differ in quality, flavor or nutritional value from the white eggs.

         

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