Wednesday, April 2, 2014

CARROT CAKE


This is Easter month. I like baking a moist and super moist carrot cake Doc! It is so so good and you just can stop licking your fingers from the cream cheese Frosting. Just looking at it you can gain a pound. I call this cake you can't go wrong....

2 c. sugar

1-1/2 c. vegetable oil

4 eggs

3 c. grated carrots

2 c. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 c. chopped toasted pecans

1/4 teaspoon cayenne pepper


Cream Cheese Frosting

In mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well. Mix in carrots. Combine in bowl flour, baking soda, baking powder and cayenne and cinnamon. Sift. Add flour mixture to carrots mixture. Mix. Add nuts. Pour into greased and floured two round cake pans. Bake in 325 degree oven for 45 minutes to 1 hour or until cake test done.

CREAM CHEESE FROSTING
1/2 cup crushed pineapple without the juicy
1 (8 oz.) pkg. cream cheese, softened
1/2 c. soft butter
1 (1 lb.) box powdered sugar
1 tsp. vanilla
Chopped nuts sprinkled on top of frosted cake (optional)

Combine cream cheese, margarine, powdered sugar and vanilla; mix well. Use to frost cooled cake. Sprinkle chopped nuts over top for garnish. Note: I make this cake the day before and place it in an airtight cake. Cover in the refrigerator.