Carrot Cake w/ Cream Cheese Icing

Carrot Cake Recipe

Homemade carrot cake is SO MUCH better than what you get out of a box! It’s moist and delicious!

Ingredients

2 c. sugar
2 tsp. baking powder
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
4 eggs
1 c. vegetable oil
4 c. grated carrots
1 c. chopped pecans (optional)

Directions

Step 1: Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add the eggs and oil.

Step 2: Mix until just blended and then add the carrots and pecans.

Step 3: Pour into greased pans and bake at 375 degrees for 35 - 40 minutes. Poke cake with a knife to ensure it is baked all the way through. (You will know it is baked when the knife comes out clean.) Set aside and allow to fully cool before icing.

*Laurie’s Baking Tip: You can use 2 smaller sheet pans like I did (1 for me & 1 for a friend), 1 whole 9”x13” pan or do 2 round pans and make a layer cake. For the layer cake, frost the top of the bottom layer, place the second cake on top and frost the whole cake.

Cream Cheese Icing Recipe

Ingredients

1/2 stick butter, room temperature & softened
8 oz. cream cheese, softened
3 1/2 c. confectioner’s (powdered) sugar
2 tsp. vanilla extract
Additional chopped pecans for garnish (optional)

Directions

Mix cream cheese and butter until smooth. Add sugar and vanilla and blend well. Spread on cooled carrot cake.

*Laurie’s Serving Tip: If you are going to serve right away, you can slice warm cake and right before serving, drizzle the cream cheese frosting on the slices. It will melt over the cake but oh Lord, is it good warm and melty!