Tuesday, April 19, 2011


Hey, hope you guys are doing well...another rainy day here. Today's recipe was given to me "seventeen years ago" from a teacher in Nichole's elementary school. She knew that I had problems mastering a carrot cake. She told me this is a "no fail recipe and it's easy". I have to tell you, it is! It's easy, moist and another tradition in our home at Easter. You will definitely be the hit at any occasion with this carrot cake. Enjoy!

Ingredients:  3 cups carrots (peeled/grated)
2 cups, 1 Tb. flour (all purpose)
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 cups vegetable oil
4 eggs (beaten)
1/2 cup pecans (chopped)
1/2 cup pecans (chopped for garnish)

Preheat oven to 350*. Mix dry flour, soda, cinnamon and salt in mixer until well blended. Add oil, eggs and carrots and pecans until well blended. Spread into 2 greased and floured round cake pans. Bake for 30-35 minutes (ovens vary) test with toothpick.
Cool in pan. Remove and frost with cream cheese recipe below. Delish!!!

HINT:  After cake has cooled, place each layer on wax paper, cover and freeze for 10-15 minutes. Makes frosting cake easy and the crumbs do not get into the icing while decorating.

Cream Cheese Frosting:  8 oz. cream cheese (softened)
1/2 cup butter (softened)
1 1/2 lbs powdered sugar
1 tsp. vanilla
Blend cream cheese and butter in mixer until creamy. Slowly add in powdered sugar and beat until smooth. Add in vanilla and beat until creamy. Frost cake and garnish with chopped pecans.

TWIST:  If you are making this with kids, bake recipe in cupcake pans instead. Frost with cream cheese frosting and use food coloring to tint coconut for grass. Top each cupcake with grass and Easter candy. Makes a great presentation for a fund raiser as well.

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Have a Blessed day.

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~Sending you thanks and blessings from my home to yours