Old Fashioned Carrot Cake

We interrupt National Nutrition month to bring you a little slice of heaven right here on earth!  This Old Fashioned Carrot Cake is guaranteed to elicit cheers of joy and delight from the crankiest of teenagers humans, while simultaneously improving your vision and making you a more well-rounded uhh, well-adjusted person!

Please, please make this cake immediately!  Carrots are on sale, people!  They’re an excellent source of antioxidants and vitamin A, for pitty’s sake! A big hunk of cake pairs swimmingly with a glass of calcium-rich milk!  And seriously, do you really need a reason?!!

Help, my exclamation mark key seems to be stuck!!

Share this goodness with your family, friends, neighbors, and countrymen.  Heck, save it for the Easter Bunny if you’re so inclined.  Or, do what I did.  Set this cake on a pretty cake stand, then take it with you to the farthest reaches of your house.  A closet is good.  Make sure you also have with you a big fork and large glass of cold milk.  Shut the door.  Dig in.  Be at peace.

Or, don’t be like me.  Have you seen my thighs lately?

Nom, nom, nom……

 

OLD FASHIONED CARROT CAKE

Serves:  12

Source:  allrecipes.com

  • 2 c. sugar
  • 1 c. vegetable oil
  • 4 eggs
  • 2 c. flour
  • ½ t. salt
  • 1 t. baking soda
  • 1t. baking powder
  • 1 t. cinnamon
  • 2 c. grated carrot (for me this was one giant one; they’re on sale)
  • ½ c. butter, softened
  • 1 8 oz. package cream cheese, room temperature
  • 4 c. powdered sugar
  • 2 t. vanilla
  • 1 c. toasted pecans, optional

Preheat oven to 350.

In a large mixing bowl, blend together the sugar, vegetable oil, and eggs until well blended.  In a medium mixing bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.  Add to the sugar mixture and combine well.  Add in the carrots and stir until just blended.

Choose your pan(s) and spray well with non-stick cooking spray.  I used two 8” rounds; you could use a bundt pan, cupcake tin, or 9×13” pan.  Pour in the cake batter; bake until a toothpick inserted into the center of the cake comes out with loose crumbs attached, anywhere from 25-50 minutes, depending on the pan you’ve chosen.

Remove cake to a rack and cool completely.  Make the frosting by creaming together the butter and cream cheese in a large bowl.  Gradually add in the powdered sugar and vanilla, and beat to blend.  Add the pecans if desired.  Alternately, you could top the cake with the chopped pecans as a garnish.

Featured, Fresh, Frugal, Fabulous | March 13th, 2010