Carrot Cake

This is my very first carrot cake from scratch! My husband said that this was by far the best he has ever tasted.  And we've both tasted a lot of carrot cake in our time. We are big fans!

A funny story for ya. A long time ago, back in my single days... I had a great friend whom I loved to pal around with.  We would always surprise each other by dropping off lunch or treats to each other. It became a fun little game to see who could surprise the other more.  One day, I brought in some Krispy Kreme doughnuts to my friends work.  His dad began to pick on me (a frequent occasion hehehe) about always bringing sugar in. And didn't I know that he was trying to lose weight?  I told him next time I would bring him a carrot. So to mess with his dad, I made a yummy carrot cake (from the box of course) and brought it in. I said Here's your Carrot!!!  Ha ha it was really funny.  Ok you totally had to be there, but I thought it was funny!

Anyway, every time I think of carrot cake, I think of my friends dad and how I made him speechless that day.

This recipe is super easy. I wish I had the right color of food coloring to add some carrots to the top of the cake and give it some color. I have to admit, Boxed mixes just aren't going to be the same after making this one.  It's not even in the same league. Its so moist and delicious!

 Carrot Cake



Cake:

1 1/2 cups granulated sugar

1 cup vegetable oil

3 eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped walnuts

Cream Cheese Frosting:

1 package (8 oz) cream cheese, softened

1/4 cup butter or margarine, softened

2 to 3 teaspoons milk (I would use only 2 next time)

1 teaspoon vanilla

4 cups powdered sugar

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Frosting: In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.

Tip: I would only do 2 tsp of milk to start out, And then if it is too thick you can add the other tsp later.  I did all 3 at the same time and the frosting was too runny for me.

Recipe taken from Betty Crocker