It’s Fathers Day tomorrow and the man of the house loves Carrot Cake. I have a quick easy recipe for when I make it. As always I was multi-task cooking making the cake and our Italian Pasta Salad for tomorrow’s dinner.
This recipe is so easy. The part that takes the longest is trying to frost it pretty.
You can make this adding raisins, pecans, walnuts, and instead of carrots, zucchini. But the man likes it basic. Also it’s so much better for you to make your own frosting. You know what’s in it and there are no preservatives. If you don’t use it all store in the fridge for up to 2 weeks.
Here is the recipe I use for our family Carrot Cake with Cream Cheese Frosting:
**this will make a three layer cake or I make a 2 layer and a square to leave unfrosted for the “Tween Queen” of this house who does not like frosting!!!
Preheat oven to 350
Grease and flour 3 round pans or two and an 8×8 square pan
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
3 cups grated carrots (6 large that I run through my food processor instead of grating by hand)
1 1/2 cups chopped pecans, raisins, walnuts, pineapple, or anything you want optional
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool. Remove from pans and allow to cool completely before frosting.
2 – 8oz bricks of cream cheese (room temperature)
1 stick of butter (room temperature)
2 cups of powdered sugar
1 teaspoon vanilla
Add all ingredients into a medium bowl and beat until fluffy using a mixer. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.