Sunday, July 31, 2016

Carrot Cake

I made my first ever carrot cake a week or so ago using our home grown carrots! I also made cream cheese frosting to go with it. I love carrot cake, but I've never been a fan of cream cheese frosting. However, when I made the frosting myself, I actually liked it. Awesome. 

The carrot cake was a total hit, everyone loved it! The consensus was that it was the best carrot cake ever because we used our homegrown carrots, haha. I made three minor changes to the recipe: I used chopped walnuts instead of pecans, I halved the amount of nuts in the cake as well as in the frosting, and I added deliciously plump raisins to the cake.  

This recipe is a keeper, it was so fun to use the carrots from our garden! Next time I hope to use a bunt cake pan to make the cake look prettier. 

Carrot Cake 


4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened

8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


1. Preheat oven to 350*. Grease and flour a 9x13 inch pan. 
2. In a large bowl, beat together eggs, oil, white sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. 
3. Bake in preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.    
4. To make the frosting: in a medium bowl, combing the butter, cream cheese, confectioners sugar, and vanilla. Bean until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cake.   


With love,
Mama Hauck

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