Carrot Cake

My father-in-law took the picture. He is the photographer in the family, but the cake really did look that good!
Alright, this is another one of my birthday cakes. This one was for my mother-in-law. I was thinking long and hard of what kind of cake to make her, of course my hubby and my father-in-law were absolutely NO help! The only suggestion they came up with was strawberry shortcake, not very birthday and her birthday is in October, so strawberries were not good tasting anymore! I remembered that she liked carrot cake and I’ve never made one before, so I took on the challenge. Turned out very easy and very good!

4 eggs (room temperature, let stand for 30 minutes)
2 cups of flour
1 1/2 cups of sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
3 cups of finely grated carrots
3/4 cup veggie oil
1/2 cup chopped walnuts

8 oz cream cheese (softened)
1/2 cup butter (softened)
2 tsp vanilla
3 cups powdered sugar (4 if you like your frosting very sweet)

1. Preheat the oven to 350. Grease 2 9-inch round cake pans
2. In a large mixing bowl combine eggs, carrots and oil. Mix very well until completely combined.

3. Add flour, sugar, baking soda, baking powder and cinnamon. Blend well.

4. Stir in the chopped walnuts

5. Split the batter between two cake pans evenly.

6. Bake for 30-35 minutes, check with a toothpick to make sure its done. Be careful not to overcook or the cake will be dry.

7. For frosting: Combine the softened butter and cram cheese in the medium bowl. Beat for 3-4 minutes
8. Add the sugar and vanilla and beat for another 3-4 minutes. 

9. Frost the first cake layer, top it with the second. Then frost the second layer and the sides.


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