Week 18 :: Carrot Cake for Mom!

Happy Mother's Day!!

This week I made a carrot cake as it is one of my mother's favorites!  I used what I had to make a new cream cheese frosting and it turned out awesome (and super easy!).  Some people suggest mixing the pecans in to the frosting but I chose to decorate with them, either way is fine.  I certainly recommend trying this spring-time recipe while it is still in season.  Happy Baking!

Carrot Cake

Prep time :: 10-15 minutes

Bake time :: 40-55 minutes

::Ingredients::

• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 4 eggs
• 1 1/4 cup vegetable oil
• 1 Tbs. vanilla extract
• 2 cups sugar
• 3 cups grated carrots
• 1/2-1 cup pecans 

::Directions::

1. Preheat oven to 350 degrees.  Grease and flour (2) 8-9-inch round cake pans, (3) 6-inch, or (1) 9x13-inch pan.
2. In a large mixing bowl sift the flour, baking soda, baking powder, salt, and cinnamon together.  Mix well.
3. In a medium bowl beat eggs, add oil, vanilla extract, and sugar and mix well.  Add to dry ingredients.  Fold in carrots and pecans.
4. Bake at 350 degrees for 40-55 minutes or until a knife inserted into the middle of the cake comes out clean.

Cream Cheese Frosting

Prep time :: 5 minutes

::Ingredients::

• 1 (8 oz.) package cream cheese, room temperature
• 1 stick (1/2 cup) butter, softened
• 1 Tbs. vanilla extract
• 1 lb. powdered sugar
• 1 cup pecan pieces (optional)

::Directions::

1. Beat cream cheese, butter, and vanilla extract together until smooth.  Slowly mix in powdered sugar.
2. Fill and ice cake as desired, decorate with pecans if desired.