Carrot Cake

There is something gratifying about peeling carrots. I would put it under the same category as washing fresh potatoes from the garden or mowing lawn. Taking away the unpleasant looking layer and revealing something bright and new.

I especially like anything baked with carrot because it seems healthy, yet satisfies my sweet craving at the same time!

Carrot Cake

from Allrecipes.com, by Tammy Elliot

(I first tasted this cake when it was made by my friend, Aaron)

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

Cream Cheese Frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. 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. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar, and vanilla. Beat until the mixture is smooth and creamy. Make sure the cake is completely cooled before frosting.