My father is in town and it’s his birthday. He loves carrot cake, so I opted to make this for him instead of a traditional cake.
First – the icing is absolutely delicious. I made a double batch because I made the cake as a layer cake vice the 13 x 9.
This is a dense cake, but is still moist.
The spices are a little weak. I think I would double them next time.
I opted to diced my carrots as I like the flavor the carrots have. This is something I have always done. It’s carrot cake – why try to hide the carrots by shredding them!
My dad loved it. We even wrapped up the leftovers for him to travel home with. I should have given him a fork too – he could have snacked in the car!
CARROT CAKE
1 Cup (2 Sticks) Butter
2 Cups Sugar
4 Eggs
3 Cups All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
½ Teaspoon Salt
¼ Teaspoon Ginger
¼ Teaspoon Nutmeg
1 Cup Milk
1 Cup Diced or Shredded Carrots
½ Cup Chopped Pecans
1 Teaspoon Vanilla
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder, salt and spices. Add ½ Cup flour, mix well. Add ¼ Cup milk, mix well. Continue alternating the flour and milk until it is all incorporated. Blend in carrots, pecans and vanilla. Pour batter into a greased 13 x 9 baking dish. Bake in a 375 degree oven fo 45 to 50 minutes. Cool completely on wire rack. Top with Cream Cheese Icing.
CREAM CHEESE ICING
1 Tablespoon Butter
2 Cups Powdered Sugar
4 Ounces Cream Cheese
½ Teaspoon Vanilla
Blend all ingredients with an electric mixer until smooth.
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