Saturday, March 29, 2008

Birthday treat!

My sister-in-law just celebrated her 21st b-day! I decided I would make her something she really enjoys! She loves carrott cake. This was the first cake I have made from scratch and it was really easy. I don't know why I ever thought it wouldn't be! I made her cupcakes so that she wouldn't have to eat a huge cake and eat it quickly so that it wouldn't go bad. I iced about 6 cupcakes and gave her the rest to freeze!I found this recipe from all recipes. It had a ton of reviews which gave many different tips. I did change the recipe as a a lot of the reviews said to do 1 cup brown sugar and 1 cup sugar. I also added a tbp. more of vanilla. I don't
care for carrott cake so I didn't try it but I hope she approves!
I don't have any pictures as the two I took came out blurry :(

Carrott Cake III
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
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. 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. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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