And what better way to celebrate a new look than with cake? Yes, you can have your cake and you can eat it to! What is the point of having cake you cannot eat? I mean seriously! And honestly, what better cake this time of year than Carrot Cake with Cream Cheese Icing? Easter is quickly approaching! That bunny needs carrot...cake!
If you have seen this recipe before don't be surprised. I ripped it, and the picture, from my other blog. I made this for Fairchild Airforce Base, those stationed at Larson, last year for Baking For Our Soldiers and it was such a big hit I had to post the recipe for them. So here you are, the perfect cake for Spring!
- 4 Eggs
- 1 1/4 Cup Vegetable Oil
- 1 1/2 Cup White Granulated Sugar
- 1/2 Cup Packed Light Brown Sugar
- 2 Teaspoons Vanilla Extract
- 1/4 Teaspoon Almond Extract
- 2 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Regular Table Salt
- 2 Teaspoon Freshly Ground Cinnamon
- 2 Cups All Purpose Flour - For once I am saying AP instead of Cake Flour.
- 3 Cups Freshly Grated Carrots
Now, in your mixing bowl combine your eggs, oil, sugars, vanilla and almond. Mix well on medium while in a different bowl you are sifting together your flour, salt, baking powder, baking soda and cinnamon.
Once those are sifted together, add them to your sugar "slush" and beat until well mixed and smooth.
Now, fold in your grated carrots. (Little tip, I prefer buying baby carrots and grating them myself with my cheese grater. It does take a bit of time and cramps the hand a bit but I find it gives a much better texture and flavor than using large carrots or pre-grated ones.)
Now simply divide your batter into the 3 cakes pans and toss into the oven. Bake at 350 degrees for 25 minutes or until you can insert a toothpick into the center of the cake and it come out clean.
Once cooked, take out of the oven, wait roughly 1 minute, give your pan a little shake and then turn out to cool fully on a wire rack. It is best to turn these cakes out onto their racks soon out of the oven. The longer you wait, the more likely they are to stick to the pan. Carrot cake likes to cling!
Now, what is Carrot Cake without Cream Cheese Icing and Pecans?!?! Nothing! It is nothing! LOL Anyhow, a little bonus for you, my Carrot Cake Cream Cheese Icing. (This is different from the icing I use for Red Velvet.)
Cream Cheese Icing
- 1 Cup Margarine Softened
- 16 Ounces Cream Cheese Softened
- 2 Teaspoons Vanilla Extract
- 2 Lbs Confectioners Sugar
- 1 Cup Crushed Pecan Pieces
Now, just cream together your margarine, cream cheese and vanilla. Once that is well mixed, add in half of your sugar and mix until well blended and smooth.
Now comes the testing part. Here you go on your own taste and more than that... local humidity and temp. The more humid area you live in, the hotter it gets the more sugar you are going to want to add to make sure this icing doesn't "melt" off your cake. Right now I am in Washington State during Spring. I used 3/4's of a 2 pound bag for this. Now in Ga during summer I might use 2 1/2 pounds. You will have to judge this part for yourself.
Once it is done and your cake is cool, just frost it, top with pecans and serve!!!!