Darryl's favorite birthday cake is Carrot Cake. Until I married him, I never made one or really ate one because who puts veggies in their cake! But, since it is his favorite I knew I had to learn how to make it. I did some searching and I think I probably found this recipe on All Recipes.com but I really am not sure. What I am sure about is that it is amazingly easy, always turns out and is so good.
Ingredients
1 1/2 cup sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots
1 cup coarsely chopped nuts (Darryl doesn't like nuts so I leave these out)
Frosting:
1 8-oz package cream cheese, softened
1/4 cup butter, softened
2-3 tablespoons milk
1 teaspoon vanilla
4 cups powdered sugar
Directions:
heat oven to 350 degrees. Grease bottom and sides of a 13x9 inch pan with shortening or cooking spray. In a large bowl, beat sugar, oil, and eggs with mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, baking powder vanilla and salt; beat on low speed 1 minute. Add carrots and nuts; pour into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
In a medium bowl, beat cream cheese, butter, milk and vanilla with mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time on low speed until smooth and spreadable (I usually use about 3 cups). Frost Cake. Store covered in the refrigerator.
