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Carrot Cake with Cream Cheese Frosting

2008-04-22@13-13-49

INGREDIENTS

  • 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 (optional)
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened (we used 16oz)
  • 2 cups confectioners’ sugar (IMHO, 1 cup is enough)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 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 Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. Note that we used only 1 cup of sugar because we like to taste the cream cheese in our cream cheese frosting.

3 comments to Carrot Cake with Cream Cheese Frosting

  • Yammie

    Y-U-M.
    Would you mind sharing some simple pointers on making food photographs sometime when you get a chance???

  • Yam – you are so sweet to think that I can give any food photography tips. My photos are lacking STYLE. I need to do more with napkins, spoons, sprinkles of cinnamon. I should have curled some carrot and put it on top of the cake, but who has time? I give Schäfer a toy. Grab the food. Put it on a table by a window (natural lighting is best) and shoot for 3 minutes until Schäfer needs some new entertainment. If I’m shooting at night then I use the light box Hubs made.

    My MAIN problem with food photography is that I’d rather eat than shoot. Ha ha. This carrot cake photo is odd because I’m trying to hide a bazillion blemishes. I’ve only started shooting food this year, so hopefully I’ll get better.

  • Laura

    Have I ever told you that I hope to be like you when I grow up. I’m always impressed!

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