Awesome Carrot Cake With Cream Cheese Frosting

This wonderful combination of carrot cake and nuts is something my whole family enjoys. Easy to make, change the ingredients to include raisins, pumpkin seeds and whatever else you wish to make it a great snacking cake too!

INGREDIENTS:

• 1 Cup Granulated Sugar
• 1 Cup Vegetable Oil
• 3 Eggs
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoons Baking Soda
• 1 1/2 Teaspoons Baking Powder
• 1 1/2 Teaspoons Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 1/2 Cups Flour
• 2 Cups Carrots, Shredded
• 1 Cup Walnuts or Pecans, Chopped

DIRECTIONS:

Preheat Oven to 300º F

1. Peel and shred carrots.
2. Measure dry ingredients in a large mixing bowl,  mix together and create a ‘well’ in the center.
3. In another smaller bowl, whisk the oil and eggs together until well blended.
4. Pour the egg mixture into the ‘well’ in the dry ingredients and lightly blend together until smooth.
5. Mix in the shredded carrots
6. Mix in the chopped nuts
7. Pour batter into a 9" x 13" pan.
8. Back at 300º F for 30-35 minutes
9. Check cake with toothpick, if it comes out clean it’s done, if not, put back in oven for 5 minutes, or until toothpick poked in center comes out clean.
10. Let cake cool completely on wire rack

Enjoy the best carrot cake by itself as a snacking cake or frost with cream cheese icing. Icing made from cream cheese is a perfect compliment for carrot cake and gives it just the right amount of sweetness on top.

Cream Cheese Icing

INGREDIENTS:

• 4 oz Package Cream Cheese (Room Temperature)
• 1 Cup Icing (Powdered) Sugar
• 1/4 Cup Butter (Room Temperature)
• 1 Teaspoon Vanilla

DIRECTIONS:

1. Cream together cream cheese, butter and vanilla
2. Mix in Icing Sugar
3. If too runny, add a little flour pinch by pinch
4. Use the back of a spoon to frost your cake
5. Cut a piece of cake, and enjoy!

Until next time,

Happy Baking!