Friday, March 19, 2010

Carrot Cake

It's kind of Easter season and one day last week I got to thinking about rabbits and that lead to carrots which lead to me think about this which propelled me into the kitchen and whipped my hands into a frenzy making an oh-so-yummy (but it's good for you with all the carrots, right?!) double-layer carrot cake. It's a smoosh of 2 of recipes.

2 c flour
1 tsp baking powder
1.5 tsp baking soda
1 tsp salt
2 Tbsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice (don't sweat it if you don't have it)

Mix dry ingredients in a large bowl. Set aside.

3/4 c sugar
3/4 c loosely packed brown sugar
2 tsp vanilla
4 eggs
Mix together with blender til smooth.

Add in:
8 Tbsp butter, softened
3/4 c plain yogurt (or applesauce)

Mix well.

Stir in dry ingredients.
Now mix in :
2-3 c finely grated carrots
8.5 oz can crushed pineapple (well drained, I mean well)
1/2 c chopped pecans
1/2 c raisins

Preheat oven 350F. Flour and grease 2--8" round cake pans. Divide batter evenly between them; bake for approximately 35-40 min (til toothpick comes out clean). Remove from oven , cool for 5-10 min then remove from pans and cool on rack til cooled completely.

1/2 c butter, softened
8 oz cream cheese, softened
1 Tbsp vanilla
powdered sugar

Whip cream cheese and butter til smooth. Add vanilla. Mix well. Add powdered sugar 1 cup at a time til desired flavor and consistency. Use milk if you need to thin it. Keep chilled until ready to use.

Place 1 round cake on cake plate, use 1/3 of frosting to ice the top. Place second cake layer on top and use remaining frosting to cover the entire cake...admire your work, grab a glass of milk and have a slice! Keep cake refrigerated for freshness.

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