I watched The Pioneer Woman this morning and was inspired to make Sloppy Joe Hoagies and a Carrot Cake. I wanted to make the Chocolate Dipped Granola Bars but didn't have time. Perhaps in a day or two when the cake is gone. The cake is an easy recipe to make. It's one I have made for many, many, many, many years...a long time. I usually only make a little icing. My boys and I eat it as is. Hubby likes the icing so we let him eat it all if he wants. Enjoy! Love and Hugs!
This recipe can also be found here.
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
4 eggs, room temperature
3 cups carrots, grated. I used 7 carrots. Depending on size.
1/2 cup chopped nuts, I used walnuts...it's what I had
Icing for Whole Cake
8 oz neufchatel cheese, room temperature
1 stick margarine or butter, room temperature
3 1/2 to 4 cups confectioners sugar
2 teaspoons vanilla extract
For those that don't want a lot of icing
3 oz neufchatel cheese, or fat free cream cheese
3 Tablespoon margarine or butter, room temperature
1 cup confectioners sugar
1 teaspoon vanilla extract
Directions For Cake
Preheat oven to 350 degrees F. Spray and flour bundt pan.
Get eggs, neufchatel cheese and butter or margarine, out of fridge.
Grate carrots and put aside.
In a bowl sift flour, baking soda, salt and cinnamon together.
In another bowl beat sugar and eggs together until lemony color.
Add oil and beat until incorporated.
Beat in flour mixture.
Fold in carrots and nuts.
Pour into greased and floured bundt pan.
Cook in preheated oven for 50-60 minutes turning pan around after 30 minutes.
Check at earliest time. It is done when toothpick inserted comes out clean.
Let sit for 5 minutes and turn out on cooling rack.
Directions For Icing
Cream neufchatel cheese and margarine until smooth.
Beat in sugar and vanilla until incorporated.
Ice cake, if desired, when cool. Sprinkle with nuts.
Shared with these lovely ones!