Last week I made carrot cake for our friendsgiving and another one for Jay’s office Thanksgiving. Turns out they were doing a contest and my cake won!! Yes…we won a carving knife, and not a trip to the Bahamas…but still, it won!!
I wanted to share the recipe to this amazing cake (thanks Mom for always sharing your recipes and being the best non-professional cook ever)…
What you need:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 tsp vanilla
1 – 8 1/4 oz can of crushed pineapple (drained)
2 cups grated carrots
1 cup chopped nuts (optional…but totally adds to it)
preheat to 350
In a separate bowl beat the eggs. Then beat the sugar, oil, buttermilk, and vanilla into the eggs…
Once that is ready to go mix the egg mixture and dry ingredients together…
Now grate up those carrots! This is by far the worst part but it pays off! Once the carrots are grated mix the carrots, pineapple, and nuts into the egg/flour mixture..
Pour into a lightly greased pan (I used baking Pam) and bake for 55 minutes.
Time for the FROSTING!
What you need:
1 – 8 oz cream cheese softened
1/4 lb butter softened
1/2 to 1 lb powdered sugar (depending on taste)
1 tsp vanilla
Go ahead and leave out the cream cheese and butter while the cake cooks so it can soften. Wait patiently…drink wine…yum…
Ok now your cake is baked…let it cool!
Mix up your frosting while the cake is cooling. Mix the cream cheese, butter and vanilla together. Gradually stir in the powdered sugar. This is the best part because you get to stop and taste check. I only use about a 1/2 lb of the powdered sugar, but if you are a sweet tooth you may want more…
Now you are all done and ready to enjoy the best cake you will ever have…
I would have taken a picture of it cut open to eat, but by the time we got to friendsgiving we ate it all too fast!
Everyone have a wonderful Thanksgiving!!