I think it was in the 1960's when carrot cake make it's big 'debut' on the food scene....at least that is when I seem to remember everybody and his/her cousin making carrot cakes. It was the hottest thing on the dessert scene in the South at that time.
It's hard to beat a good carrot cake, you feel like you are getting the nutrition of some vegetables plus the decadence of a dessert.
Recipe By : Sitara
Serving Size : 10 Preparation Time :1:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/3 cup oil
4 large eggs -- room temperature
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups carrots -- grated
1/2 cup pecans -- chopped
8 ounces cream cheese
1/2 stick butter -- room temperature
2 teaspoons vanilla
1 box confectioner's sugar
I'm not particularly fond of raisins or fruit in my carrot cake. If you like them, feel free to add some raisins or crushed pineapple. A cup of raisins and/or a cup of pineapple tidbits.
1. Beat together the 2 cups of sugar and 1/3 cup oil. Add the eggs and beat till fluffy.
2. Sift together and add to beaten mixture the flour, baking powder, soda, salt and cinnamon. Beat well.
3. Add in the grated carrots and pecans and beat till well mixed.
Grease and flour THREE 9 inch cake pans.
Evenly divide batter among the pans. Bake at 325 for 30-40 minutes.
4. Let cake layer cool completely before trying to frost them.
5. Prepare frosting. Cream together the cream cheese and butter with vanilla.
Add the confectioners sugar and beat till smooth. Beat till soft enough to spread on the cake.
Put icing between the layers and on the outside of the cake.