I have a feeling I'm going to be doing a lot of baking in the next little while.
First of all, the holidays are coming–gifts to bake, potluck parties, treats for the office, and that sort of thing. I'm in the mood to bring back a bunch of recipes I haven't made in a long time.
Secondly, I've promised the students I work with that I would make something special for each of their birthdays. After I committed myself, I found out a good chunk of them have birthdays within the next thirty days beginning today.
So Steven, this is for you. Carrot cake with cream cheese frosting. Yum! I think it's the perfect cake for a brisk fall day, and this is one of the best carrot cake recipes I know. And it's amazingly healthy, too, with three whole cups of carrots. Well, maybe not so much. But it's gotta help, right?
Give this recipe a try, and enjoy!
The finished cake. I know I'm not a food photographer, but you get the idea.
The birthday boy, Steven, with his cake. And
the reviews are in: everyone agrees this is an
incredible carrot cake. It disappeared in no
Carrot Cake with Cream Cheese Frosting
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 3 cups finely shredded carrot
- 1 cup cooking oil
- 4 eggs
Cream Cheese Frosting
- 1 8-ounce package cream cheese
- ½ cup butter
- 2 tsp. vanilla
- 4 cups powdered sugar