Carrot cake

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carrot cakeToday is Mark's birthday. Mark likes carrot cake. Last night, I made him a carrot cake. I used a couple of different recipes with modifications to our tastes/what I had available, and the end product, I am told, is "perfect." So I thought I'd share the recipe.

In your mixer (or by hand) mix:
1 cup canola oil
4 eggs
1 cup white sugar
1 cup brown sugar
3 tsp vanilla

Sift in:
2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg

Stir until mixed, then fold in:
3 cups grated carrot
1 cup chopped pecan

Spread in a buttered and floured 9"X13" pan, bake at 350 degrees for about 35-40 minutes.

When cool, frost with a blended (or better yet, food processed) mixture of:
1/4 cup soft butter
8 oz cream cheese
3 cups powdered sugar
2 tsp vanilla

Then sprinkle with another 3/4 cup or so of chopped pecans.

This is not for the faint of heart. I put it in WW and discovered it is like 14-18 pts per serving, depending on the serving size.

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