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Monday, March 31, 2008

Best Carrot Cake EVER!

So, I recently became completely addicted to This Blog. And she posted a recipe for a Carrot Cake a few weeks ago. I made it this weekend... It was AMAZING! Thought I would share. For the full illustrated instructions, Go Here...

Otherwise, Enjoy!

Sigrid’s Carrot Cake

2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake at 350 until done, 25 to 50 minutes, depending on the pan you use. Cool completely.

1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

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