Sunday, April 28, 2013

Carrot Cake with Cream Cheese/Pecan Frosting


Updated and republished February 2020

I love, love, love Carrot Cake!  I'm originally a "Northern" gal, so I wasn't introduced to Carrot Cake until I was married, and we were stationed in Duluth, Minnesota (my husband was in the US Air Force). It was there I met a transplanted "Southern" gal, Becky Rhine, who introduced me to Carrot Cake! 

Since then I have had all kinds, with pineapple and coconut, without pineapple and coconut, with raisins, without raisins, but I must say this simpler version is my favorite.



I add pecans and sometimes Golden Raisins if I have them, but they are optional. The cake is very soft and moist and the frosting delicious. Naturally, I think this cake is best when using fresh carrots from your local Farmers Market or family farm, but of course you absolutely can use carrots from your local grocer.



RECIPE
Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)
1 cup Golden raisins (optional)

Frosting
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1-2 tsp cream 1/2 cup flaked coconut (optional)
*Double recipe if making this as a layer cake

Method
Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan.


Enjoy,
Mary

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