I made a cake for my mother’s birthday a few weeks ago, and it was carrot cake. Carrot cake is her favorite kind of cake and we have always bought one for her birthday, so this year I decided to make one from scratch. It turned out delicious and it was, without a doubt, my favorite carrot cake ever.

Ingredients:

4 eggs

1 ½ cups of oil; either vegetable or canola

3 cups of grated carrots

1 ½ chopped pecans optiona

2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

Frosting:

2 8 oz. packages of cream cheese

1 stick of butter, softened

1 16 oz. box of powdered sugar

1 tsp vanilla

½ chopped pecans optional

Directions:

Cake: In one bowl cream the sugar, oil and the eggs. It should have a liquid-like consistency.

In a second bowl, whisk the flour, soda, salt and cinnamon. When done with that, fold into the wet ingredients.

Fold in the three cups of carrots and the nuts, if you prefer them. Make sure to have the carrots evenly distributed throughout the batter.

Spread it into a 9×13 cake pan, which needs to be buttered or greased. Bake it at 350 degrees for 55 minutes. When done, let it cool in the pan.

Frosting: In a large bowl put all of the ingredients together and put it on medium speed in an electric mixer. The ingredients need to mix at this speed until you get a creamy thick consistency.

When you have that, it is ready to be spread over the cake and add the nuts. You might even have some leftover for you.

This carrot cake was truely fantastic and I hope that ya’ll will like it. That’s what’s cookin’ this week. Check back next week for an all new recipe.

This recipe is courtesy of Robert Clinton from Cliftons