Sunday, June 7, 2009

carrot cake

as i've mentioned before, i'm not huge into cake (don't get me wrong, i'll eat it—but i prefer other desserts over cake most of the time). however, if i could, i would probably marry carrot cake and live happily ever after. i don't know what it is (probably the cream cheese frosting) but i really love it. maybe it's because it's more dense than most other cakes, and not too sweet. whatever the reason is, i truly truly love it. and this is my favorite recipe for it. the original calls for 1 1/2 cups oil and i just can't bear to do that, so i cut it down by 1/2 a cup. i'm not a fan of applesauce as a substitute because i feel like it ruins the texture. so i just cut back oil and make sure there are plenty of carrots up in there. i love the ratio of the frosting to cake in this recipe too.

carrot cake

2 cups sugar
3 eggs
1 c. vegetable oil
1 c. white flour
1 c. wheat flour
1/2 t. salt
2 t. baking soda (half this in high altitude)
3 t. cinnamon
3 c. grated carrots
cream cheese frosting

cream together sugar, eggs and oil. in a separate bowl, sift together the flour, salt, baking soda, and cinnamon. combine two mixtures. stir in carrots. pour into greased 9x13 pan. bake at 350° for about 30 minutes. let cool, frost with cream cheese frosting.

cream cheese frosting

1 (8 oz.) package cream cheese, softened
1/2 c. butter, about halfway melted
1 t. vanilla
2 c. (16 oz.) powdered sugar

cream the softened cream cheese. blend with butter. add powdered sugar and vanilla. beat well. spread over room temp. cake.


Trina said...

Yum! Carrot cake is my favorite too!!

skywalker said...

Yum Yum Yum YUM! No one in my family eats this, but I'm tempted to make it just for myself. Maybe they'll give it another shot - this recipe looks too good.