I’ve had a few requests for the carrot cake I made for St. Patrick’s Day (I didn’t know what an appropriate Irish dessert would be, and carrot cake seemed festive enough at the time). Jan’s coworker Ken loved it so much I decided to make it for a yard clean-up party/barbeque he was hosting, hoping that would get me out of doing any yard work. Besides, I was arriving with Jan, chainsaw and chaps in tow, so I think that together, we were covered.
This recipe is adapted from the Better Homes and Gardens New Cook Book, and it turns out so moist and carrot-ey. I’ve toned down the sweetness of the cake, and the frosting tastes like pure cheesecake.
Favorite Carrot Cake
4 eggs (let sit at room temperature for half-an-hour)
1.5 cups granulated sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
3 cups finely shredded carrots, lightly packed (make sure carrot is finely grated or it will sink to the bottom during baking)
3/4 cup cooking oil
Preheat oven to 350 degrees, and grease and flour a 13x9x2 pan. Combine the dry ingredients in a large bowl. In a medium bowl, combine beaten eggs, carrots, and oil, then add to the bowl of dry ingredients. Pour into a pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool, keep in the pan. While the cake is cooling, prepare the frosting.
1 8 oz. package of cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
1.5 cups powdered sugar
Combine the cream cheese, butter, and vanilla with an electric mixer. Gradually add the powdered sugar. When the cake is cool, frost (don’t do this too soon while the cake is still warm or the frosting will melt). Top with chopped pecans. Store in the refrigerator for up to 3 days.