Some cakes exist just to put a smile on our face. I'm convinced that carrot cake is one such cake. It is decadent and delicious. It's also a sweet way to get our vegetables! (If only it was a healthy way too....)
The first time I made this carrot cake, I was a teenager. My Uncle Dan was coming to our house for a visit. My mom told me we should bake a carrot cake for him becauseit was his favorite dessert. I'm not sure how true that statement is, but I do know that he enjoyed the cake we baked for him.
While I love this cake, I don't make it often. Although I did make it twice in the last two weeks. The heat and humidity screwed up my baking and made the cake stick to the pan; so much so that the cake refused to come out at all. Luckily, it cooperated more the second time I baked it allowing me to share the recipe with you today.
I began by chopping 1 cup of pecans and grating 3 cups of carrots. I chose to finely grate the carrots, but the recipe works just as well using a coarse grate.
In a separate bowl, my daughter Ginny helped me mix together the dry ingredients: 2 cups flour, 2 tsp baking soda, 1 tsp cinnamon, and 1/2 teaspoon salt.
I poured the cake batter into two 9-inch round cake pans that had been greased and floured. If you don't want the cake to stick to your pans, do not skip this step! I greased the pans with Crisco then added flour to coat the pans.
The cakes went in the oven and baked for 40 minutes. I checked them with a toothpick to make sure they were done before removing them. I allowed them to cool for 10 minutes before removing them from the pans to cool further.
As the cakes baked, I made the cream cheese icing. In a bowl, I mixed together 8 oz. cream cheese, 1 pound powdered sugar, and a splash or two of milk. Only add the milk to thin it if necessary.
After the cakes cooled, I frosted the cake. It looked amazing! And, you know what, it tasted heavenly!
For a printable recipe, go to Adventures of a Jayhawk Mommy.
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