Recipes For My Boys: Carrot Cake

Sunday, September 16, 2012

Carrot Cake

I LOVE Carrot Cake!!  I think it is one of my all time favorite cakes.  While I was growing up my Beloved Aunt Ree Ree would always bake our favorite cake on our birthday.  That and a dollar or two in a card were treasured.  We were able to eat the first slice and shared the rest with pleasure.  Lately, I have been wanting one and just haven't been able to make one.  Each time I go to the fridge, I find the mini horses have eaten all the carrots.  I blame my hubby for that but no worries..the minis love carrots, too.

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, yes, that long.  I usually 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!

This recipe can also be found here.

Carrot Cake

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'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
nuts, chopped

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
nuts, chopped

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. 


Ambreen (Simply Sweet 'n Savory) said...

Looks fabulous, absolutely delicious!

The Better Baker said...

Man oh man oh man! I sure do love carrot cake too - it's my over-all, hands-down favorite cake. Yours looks fabulous. Thanks so much for linking up at Weekend Potluck. Can't wait to see what you'll bring to our table next time. =)

Joan Hayes said...

Debi, I love carrot cake but haven't had it in ages. I'm the only fan in this house so I have to rely on the kindness of friends to share when they make one. This just sounds so good, I may have to make it just for me then send the leftovers off with hubby for his coworkers.

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