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Sunday, February 6, 2011

Carrot Cake

I really love carrot cake but I haven’t had it in forever. I was home last week and made this with my mom. It totally hit the spot. This is such an easy recipe and never fails. You could make them as cupcakes, as a sheet cake, however you prefer! I really love layer cakes so we made it this way…. Adapted from my Mom's recipe! 
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups granulated sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 2 1/2 cups grated carrots, packed tightly
Preheat oven to 350 degrees. Grease two cake pans with butter and then with wax paper and then with butter and flour on top.
Whisk/sift together the flour, baking soda, salt, and cinnamon in a bowl. Set aside
With an electric mixer (or whisk) beat the oil and sugar together. Beat in the eggs, one at a time. Add flour mixture slowly, beating just until incorporated. Fold in the carrots. 
Pour into prepared pans and bake for about 25-30 minutes, or until toothpick comes out clean. When finished, coo for 15 minutes on a wire rack. Remove from pans and let cool completely. 
Cream Cheese Frosting
  • Two 8 oz. packages of cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups (about) of powdered sugar
  • 1 teaspoon of vanilla extract
In a large bowl with an electric mixer beat the cream cheese and butter until smooth. While beating, slowly add the powdered sugar, spoonful by spoonful, periodically scraping the sides of the bowl, until desired sweetness. (If you add the sugar all at once, the frosting will thicken appropriately, but you need less sugar if you add it slowly- I prefer the method of adding it slowly so that I don’t end up with an overly sweet frosting.) Once thickened and sweet, add the vanilla. Frost the cake to your liking. Eat and enjoy!

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