I'm more of a savory person than sweet and I'm not big on baking (mainly because I don't like to follow recipes!). Carrot cake is one of my favorites, right up there with banana bread, but because of my severe walnut allergy, I rarely get to enjoy either. So when I'm up to baking, this is the recipe that I always go to. It's not too sweet and not overly frosted. It's de-lish!
1 1/2 cups sugar
1 1/3 cups oil
1 tsp vanilla
2 cups all purpose flour
2 tsp baking soda
2 tsp SplenDishes Pumpkin Pie Spice
1/2 tsp salt
1 1/2 cups carrot, grated
Preheat oven to 350 degrees (F).
Grease and flour 2 cake pans.
Using a mixer, combine sugar, eggs, oil and vanilla for about 2 minutes.
In a smaller bowl, combine dry ingredients then slowly add to wet ingredients. Fold in grated carrot then divide into cake pans.
Bake for 30-35 minutes or until toothpick comes out clean.
Cool for 15 minutes, then turn out onto baking rack and cool completely.
Frosting: mix 12oz soft cheese, 1 cup powdered sugar, 1 Tbs vanilla and 1/2 tsp salt until well combined.
Put one layer of cake on plate and scoop half the frosting smoothing it over just to the very edge. Lay second half on top of frosted cake and scoop remaining frosting onto top of cake and smooth again to the ends of cake sides.
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