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.