I've been too busy just living my life to blog about it lately. More about that later.
But I have been wanting to post THE BEST
carrot cake recipe ever.
It comes courtesy of Sunset Magazine.
SOOO GOOD!
Carrot Cake
4 eggs
1 1/2 C. salad oil
2 C. each sugar and all-purpose flour
1 1/2 tsp. baking soda
2 tsp. each baking powder and ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. salt
2 C. shredded carrots
1/2 C. coarsely chopped walnuts or pecans
1 can (8 oz.) crushed pineapple, drained
Cream Cheese Frosting (recipe follows)
In a large bowl, beat eggs just until blended; add oil and sugar, beating until thoroughly mixed. In another bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add to egg mixture, stirring just until blended; then mix in carrots, nuts and pineapple.
Pour batter into a greased and flour-dusted 9x13 in. baking pan or a 12-cup bundt or other fluted cake pan. Bake in a 350 degree oven for 45 minutes for a 9x13 pan, 55 minutes for a bundt or other fluted pan, or until a wooden pick inserted in center comes out clean.
Let cool (if you use a bundt or fluted pan, let the cake cool in pan for 15 minutes; then invert onto a rack to cool completely.)
Prepare Cream Cheese Frosting and spread over cooled cake. Makes 12-15 servings.
Cream Cheese Frosting
In a bowl of an electric mixer combine 6 oz. package cream cheese, softened; 6 T. butter (or margerine), softened; and 1 tsp. grated orange peel; beat until smooth. Add 1 tsp. vanilla and 2 cups powdered sugar; beat until creamy.
SOOO GOOD!
Carrot Cake
4 eggs
1 1/2 C. salad oil
2 C. each sugar and all-purpose flour
1 1/2 tsp. baking soda
2 tsp. each baking powder and ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. salt
2 C. shredded carrots
1/2 C. coarsely chopped walnuts or pecans
1 can (8 oz.) crushed pineapple, drained
Cream Cheese Frosting (recipe follows)
In a large bowl, beat eggs just until blended; add oil and sugar, beating until thoroughly mixed. In another bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add to egg mixture, stirring just until blended; then mix in carrots, nuts and pineapple.
Pour batter into a greased and flour-dusted 9x13 in. baking pan or a 12-cup bundt or other fluted cake pan. Bake in a 350 degree oven for 45 minutes for a 9x13 pan, 55 minutes for a bundt or other fluted pan, or until a wooden pick inserted in center comes out clean.
Let cool (if you use a bundt or fluted pan, let the cake cool in pan for 15 minutes; then invert onto a rack to cool completely.)
Prepare Cream Cheese Frosting and spread over cooled cake. Makes 12-15 servings.
Cream Cheese Frosting
In a bowl of an electric mixer combine 6 oz. package cream cheese, softened; 6 T. butter (or margerine), softened; and 1 tsp. grated orange peel; beat until smooth. Add 1 tsp. vanilla and 2 cups powdered sugar; beat until creamy.
