So I'm having a little spring time fever over here and needed to make something "springy"! One of my favorite deserts of all time is carrot cake. I absolutely LOVE it, but I never had an awesome recipe for it until now! I was always forced to buy it at a bakery because I never thought I could make it just right. Well ..forget that sisters!! This recipe for carrot cake is the yummiest yet! (It's really really good..and the frosting...to die for!!)
So in honor of one of the seven sisters who doesn't get a chance to post all the time because she's an awesome full time working...full time mom...(aka M.J.) I am sharing this with you today. When M.J. found out that I loved carrot cake she was like.."Mar...I have an awesome recipe for carrot cake..and its to die for!!" So I had to try it and sure enough..it lived up to just that.
Carrot Cake * 2 Cups flour
* 2 Cups sugar
* 1 tsp baking powder
*1 tsp baking soda
* 1 tsp cinnamon
* 1 tsp salt
* 3 cups finely shredded carrot
* 1 Cup cooking oil
* 4 eggs
* 1/2 cup chopped walnuts (optional)
* 1/2 cup golden raisins (optional)
Stir together flour, sugar, baking powder, and soda, cinnamon and salt. Add carrot, oil and eggs. Mix until moistened and beat at medium speed of electric mixer for two minutes. Pour into greased and floured 13x9x2 inch or 2 small spring form pans. Bake at 325 degrees for 50-55 minutes. Cool thoroughly.
Frosting for Carrot Cake
* 1/3 cup margarine or butter softened
* 1 tsp vanilla * 4 cups confectioners sugar * approximately 4 tbs milk Cream butter, add vanilla, 1 tbs milk and 1 cup sugar. Beat with electric mixer until smooth. Add 1 tbs milk and 1 cup sugar. Beat smooth again. Repeat one more time. Add remaining cup of sugar and beat in. Add milk 1 tsp at a time until spreading consistency desired.
This is how mine turned out:
Step 3: Bake
Tip: Once cooled if cake is made is 2 round spring form pans for the bottom layer of the cake cut off the rounded top of the cake to level it out. Spread a layer of frosting on top and place second cake on top of that. Then spread frosting around the entire cake. One fine layer of frosting to start, refrigerate for about 20 minutes (this will keep the crumbs at bay!!). Then top with remaining thicker layer of frosting.