Recipe: Carrot Cake
Bet you didn’t know that February 3rd (Tuesday) is National Carrot Cake Day…. yep… it is…. So why don’t you surprise the people at work with some delicious carrot cake…
You can make cupcakes… a bundt cake… a layer cake… or a one layer (9x13 size cake)… I chose to make a bundt cake this time…. personally I’m partial to cupcakes… but it was Warren’s request… and I know he prefers cakes to cupcakes… probably because he thinks the pieces are bigger.
Carrot cake is a wonderful way to eat veggies… what could be better … well maybe if you slathered chocolate on broccoli… but I’m willing to bet George Bush (Sr.) still wouldn’t eat it…. all joking aside carrot cake is wonderful…. there are a number of really good recipes out there… and in my opinion… this is one of them.
So definitely try this… you will love it!
Carrot Cake Recipe:
All you need:
1 ¼ cups vegetable oil
1 cup white sugar
1 cup firmly packed brown sugar
3 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped pecans
All you need to do:
Preheat oven to 350 degrees.
Grease and flour a bundt pan.
In a large mixing bowl, beat eggs, oil, sugars and vanilla.
In another bowl, combine flour, baking soda, baking powder, salt and cinnamon.
Add in the flour mixture in small batches (about ¼ of the flour mixture) at a time, mixer should be on medium speed.
Stir in the carrots.
Stir in the chopped nuts.
Pour into the greased and floured bundt pan.
Bake for 50-55 minutes or until a toothpick comes out clean.
Let cool in the pan for 10 minutes.
Turn cake out onto a wire rack to cool completely before frosting.
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