For Shane's birthday (last Oct.) I asked what he wanted me to make for him. He asked if I could make a carrot cake, which I did not even know he liked, so I agreed to try (though I secretly was far from thrilled about this new adventure). I checked my handy go-to cookbook Better Homes and Gardens, low and behold they had a "Best-Ever Carrot Cake" recipe which I knew would be a good place to start. I really did not think this was going to end up tasting good [I mean who really wants carrots in their cake..come on?!], but was willing to give it a try for my sweet husband. However, the end result was delicious (and easy!) and we devoured the cake in no time! Even if you are skeptical of carrot cake (like me), give it a try.
4 beaten eggs (at room temperature)
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
3 cups finely shredded carrots
3/4 cup oil
1/2 cup finely chopped pecans (optional)
1 recipe cream cheese frosting (this is what makes this cake so delicious, don't skip it!)
In a medium bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. In a large mixing bowl combine eggs, carrots (use a food processor if you have one, we learned it is much easier than hand grating carrots), and oil. Add flour mixture; stir until combined. Grease pans, and bake at 350 degrees for specified time (below). After cake is cooled frost with cream cheese frosting (recipe below), if desired sprinkle chopped pecans over frosting.
For a 13x9 pan we use 1/2 recipe of frosting. Bake for about 40 minutes at 350 degrees.
For 2 9in round cake pans use 1 recipe frosting. Bake 30-35 minutes at 350 degrees.
Cream Cheese Frosting Recipe
1 8oz block of cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5 3/4 to 6 1/4 cups powdered sugar
I get the cream cheese and butter out when I start making the cake. By the time the cake is in the oven, and you're ready to make the frosting everything is softened and room temperature. Beat cream cheese, butter and vanilla until light and fluffy (I use my kitchen aid stand mixer). Gradually add powdered sugar until it reaches desired consistency.
