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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese FrostingThe Carrot Cake is loaded with nutritious carrots which give it that unique flavor and soft, moist texture. Carrots have been used to make sweet desserts since the medieval period, when sweeteners were scarce and expensive. Carrots are one of the very few vegetables which are rich in sugar and their abundance make them ideal ingredients for sweet treats.

Today, the Carrot Cake remains to be a popular tea time treat and a great  dessert. While it can be enjoyed on its own, it is commonly served with cream cheese frosting and chopped walnuts which make it a decadent dessert. Here is a simple and easy to follow recipe for Carrot Cake.

4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon

Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

Mix until just blended and then add the carrots and pecans.

Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool down completely before frosting it with the cream cheese icing.

Cream Cheese Frosting:
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cake.

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