Monday, December 17, 2007

carrot cake with cream cheese frosting

I made this last was my first carrot cake ever! It was EASY, easy! And delish!

2 cups flour
2 cups sugar
2 t. baking powder
2 t. ground cinnamon
pinch of ground nutmeg
1 t. salt
4 large eggs
1 1/3 cup canola oil
3 cups shredded carrots
1 cup chopped pecans
1/2 cup raisins
1 pkg (8oz) cream cheese
1 box (16oz) powdered sugar
1/2 cup (1 stick) butter, softened
2 t. vanilla extract

1. Heat oven to 350°. Butter two 9-inch round cake pans.

2. Cake: In a medium bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots and pecans, and the raisins, if using.

3. Divide the batter evenly between the prepared pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans on rack for 5 minutes. Remove cakes directly to rack
to cool completely.

4. Frosting: In a large bowl, beat together the cream cheese, confectioners' sugar, butter and vanilla. Spread the frosting between the layers and on the sides and the top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

Note: For an even simpler presentation, bake the batter in a 9 X 13-inch pan for 45 minutes and simply frost the top.