Sunday, October 26, 2008

Carrots are good for your vision...

... even if they are drenched in cream cheese icing!

So Saturday was my Dad's birthday and the man loves carrot cake. I decided that I would attempt my first home made carrot cake! The reaction of the birthday boy was simple... "yummm" :)

I found this recipe on the food blog titled "The Pioneer Woman Cooks" and made some simple changes to it to make it more spicy (I'm in love with my trifecta of fall spices... clove, cinnamon, nutmeg!). This makes a massive amount of cake! I ended up baking it in 8" x 3" pans & spliiting the cake to make a pretty 4 later cake! I did, however, double the frosting recipe (and is noted below) I used because let's be honest, who doesn't love gobs of cream cheese frosting?!

Enjoy :)

Carrot Cake with Cream Cheese Walnut Frosting
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4 cups sugar
2 cup vegetable oil
8 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon ground cinnamon
4 cups grated carrots
1 cup flaked coconut
1 cup chopped raisins

Preheat oven to 350 degrees.
Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Fold in coconut & raisins. Pour into a greased pan and bake until done, 25 to 50 minutes,
depending on the pan you use for 30-60 minutes (I used 8"x3" pans and it took 55 minutes to bake). Cool completely.

2 sticks regular butter, softened
2 packages (16 ounces) cream cheese
2 pounds powdered sugar
2 cups pecans, chopped finely
4 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Happy Birthday Dad!
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  1. I make it just like you - frosting between layers and on the top, but not the sides.

  2. That's about the ONLY way I like carrots!