November 4, 2011

Carrot Cake

November 4, 2011
My husbands stepfather is one of the best cooks I know and he makes everything from scratch.  I have been fortunate enough to not only eat some of his amazing food, but to also be privy to his recipes!  This Carrot Cake and his Italian Creme Cake are my two most requested desserts!

4 eggs - room temperature
2 cups sugar
1 1/2 cups vegetable oil
2 1/4 cups self rising flour
1 1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 cups finely grated carrots
1 (8.25 oz.) can crushed pineapple w/ juice
3/4 cup chopped pecans

Preheat oven to 325 degrees.

Grease and flour two nine inch cake pans.  Beat eggs till fluffy.  Add sugar and oil.  Stir in flour and spices.  Add carrots, pineapple and 3/4 cup of pecans.

Bake for 30-35 minutes.

1 (8oz.) package cream cheese (softened)
1 stick unsalted butter (softened)
1 pound confectioners sugar
1 tsp. vanilla
1/2 cup chopped pecans (optional)

After your cake has completely cooled spread the icing evenly over your cake and enjoy!!

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