Thursday, July 26, 2012

Carrot Cake III with Whipped Cream Cheese Frosting

Back when I was teaching, I discovered that my co-teacher loved carrot cake.   The first year that I was teaching with her I made her a homemade carrot cake that she loved!  Since then, it became a tradition that I made her a carrot cake every year for her birthday.  When I was asking my son what kind of dessert he wanted for his birthday his response was "a carrot cake with a race car on it."  I wasn't even sure that he had ever eaten carrot cake before, but he was adamant about his request.  So carrot cake it was.  After trying out different recipes, this one has been my go-to recipe for the annual carrot cake.  This is definitely not a "light" recipe but the cake turns out really moist!  The recipe for the cake that I posted below came with a cream cheese icing recipe (click on the origial recipe link to see it).  I posted below the cake recipe the icing recipe that I used.  I had used the whipped cream cheese frosting for another recipe and loved it and decided to use it for the cake.  I think that half of the icing ended up in my tummy but I made sure that I left plenty to ice the cake.   My husband, who is way  more artistic than I am, did the car decorating!  My son really enjoyed the cake and I was glad we could honor his request. 

Carrot Cake III
Recipe slightly adapted from by Tammy Elliott

4 eggs
1 1/4 cups vegetable oil
1 cup white sugar
1 cup  brown 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

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.

3.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.
Whipped Cream Cheese Frosting:
Recipe from by Tom
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

1.In a small bowl beat whipping cream until stiff peaks form; set aside.

2.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Family Rating: 2 thumbs up.

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