Carrot Cake

September 6, 2013 by HFE 1 Comment

What’s one dessert that doesn’t make us feel too guilty about devouring it? Carrot Cake! At least we are getting some portion of our veggies! We’ve always enjoyed eating store bought carrot cakes. One day while looking to satiate our sweet tooth, we decided to try out one of the carrot cake recipes. Lo & behold it was a success, alhamdulillah!

We shared it with kids, family and friends; thankfully it was equally well-received by everyone. The general feedback was it turned out very nice and moist and  it tasted equivalent to a store bought carrot cake.

IngredientsCake Batter 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 Cream Cheese Frosting 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners’ sugar 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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. 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. Frost the cooled cake.

Source: Carrot Cake III