Last week one of the linemen (I work at an electric cooperative) brought me some carrots from his garden. I was so excited! Fresh carrots are the best! When I was little my sisters and I would run out to the garden, try to pick the biggest carrot, barely brush the dirt off, and eat it. Mmmmmm...so good! Anyway, later I saw the same lineman and he requested I make a carrot cake from scratch. He remembered the last time I'd made one, which surprised me cause that was a good 4-5 years ago! Wow...must've been a really good carrot cake! So, being the nice person I am, I went ahead and made the linemen a carrot cake from those fresh carrots. Pacen was so bummed that they got the whole cake so I let him have a sliver and tonight I made him a cake of his own. It will be a nice surprise for him in the morning. A not so nice surprise will be that he has to share it with me. :) The recipe I use is out of the Better Homes and Garden cookbook. Yes, the famous plaid cookbook. It is called "The Best-Ever Carrot Cake" and it lives up to its name. I also made Cream Cheese Frosting from scratch and used a recipe out of the same book. Here are the recipes.
Best-Ever Carrot Cake
4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon (optional, but I suggest you use it!)
1/2 tsp baking soda
3 cups finely shredded carrots* (lightly packed)
3/4 cup cooking oil
1/2 cup finely chopped pecans, toasted (optional...I didn't use them)
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour (or use grease and wax paper) two 9 x 1 1/2-inch round cake pans. Set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired...and trust me it should be desired), and baking soda.
In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into prepared pans.
Bake in a 350-degree oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire racks for 10 minutes. Remove from pans and cool thoroughly on racks.
Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in refrigerator for up to 3 days.
*NOTE: The carrots need to be finely shredded or they may sink to the bottom of the pan during baking.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 tsp vanilla
5 3/4 to 6 1/4 cups sifted powdered sugar (I only used 4 cups cause I think too much takes away from the cream cheese flavor.)
Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. (Like I said...I only used 4 cups and it tastes great!)
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." ~ Jim Davis
