Carrot Cake
So the whole week has been about my birthday, right? What better way to celebrate the big 44 than with Olivia’s famous Carrot Cake with homemade cream cheese frosting! This cake is really rich and goes great with a cup of French Vanilla coffee.
Ingredients:
4 eggs beaten
2 C all purpose flour
2 C sugar
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
½ tsp. baking soda
3 C shredded carrots
¾ C cooking oil
Bring eggs to room temperature. Grease 2 round cake pans and line with greased waxed paper. Pre-heat oven to 350 degrees. Mix together flour, sugar, baking powder, salt, cinnamon and baking soda and set aside. In a separate bowl mix eggs, carrot and oil together. Add egg mixture to dry ingredients. Stir until combined. Pour batter into pans. Bake for 30-35 minutes. Cool cake layers for 10 minutes and then turn out onto cooling racks. Frost with cream cheese frosting and place chopped pecans on the sides. Cover and store cake in refrigerator.
Cream Cheese Frosting
1 8oz package cream cheese
1/3 C butter
2 tsp. vanilla
6 C powdered sugar
Mix cream cheese, butter and vanilla with an electric mixer until fluffy. Gradually add the powdered sugar to reach spreading consistency.
