Back to blogging! Carrot Cake - Yummmy!

After a three-year hiatus it is time to get back to sharing recipes and cooking experiences.  So much has happened over the past three years but it feels good to be able to set aside some time for cooking for fun.

Years ago I created a recipe for carrot cake that I really like.  It is moist, not too sweet and really easy to make.

Carrot Cake

2 cups sugar
4 eggs
2 tsp baking powder
3 cups grated carrots, packed very tight
1 1/2 cups oil
2 cups flour
2 1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup raisins
1 8 ounce can crushed pineapple
1 tsp vanilla

Frosting

8 oz cream cheese
2 cups powdered sugar
1/4 cup softened butter
2 tsp vanilla

First grease and flour your pans.  I used two 8-inch rounds today, but it can easily make a 13X9.

All my ingredients are ready to go.

Cream the oil and sugar.

Add the eggs, one at a time, mixing thoroughly.

Mix the dry ingredients in a separate bowl.  Then add to other ingredients.

Then add carrots, raisins, pineapple and vanilla.

Pour batter into prepared pan(s).

 Bake at 350 degrees for 45 minutes to an hour until toothpick in the center comes out clean.

FROSTING

Mix butter, cream cheese, powdered sugar and vanilla until smooth.

Frost the cake with all that yumminess....

Voila - your carrot cake is ready.

One of our grandchildren has severe peanut, tree nut and sunflower allergies.  I will tag my recipes as Eva-safe if they are safe for her to eat.  Note:  I only use flour that is processed in nut-free plants and do not use my mixer to make any recipes containing nuts.