Lately, I have been making this DELICIOUS carrot cake for my friends and family--and they all absolutely love it! It is extremely moist, has a delicious cream cheese glaze, and embodies every aspect of Southern baking.
So, please enjoy!
(Thanks to Kathy M. for lending me this recipe!)
Carrot Cake
Ingredients:
1 1/4 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon (I usually like to add a little bit more for a richer cinnamon taste)
3 cups freshly grated raw carrots (check your local farmers' market for fresh, sweet carrots!)
1 cup chopped pecans
Preparation:
Preheat oven to 325°F.
Combine the oil and sugar. Mix or blend well. Add eggs one at a time. Beat well.
Sift all dry ingredients. Add half of it to the egg mixture and blend.
Add remaining half of dry ingredients.
Add carrots and pecans. Pour into a well-sprayed Bundt pan.
Bake for 1 hour + 10 minutes.
While the carrot cake is baking, you can prepare the glaze:
Ingredients:
3 tbsp.
dash of salt
6 oz. cream cheese
1 1/2 cups powdered sugar
1/2 tsp. vanilla (make sure you don't put too much vanilla in the icing; it will overpower the cream cheese)
Preparation:
Blend butter, salt, and cream cheese in a standing mixer with a paddle attachment. Add powdered sugar 1/2 cup at a time. Add vanilla and blend well until the lumps from the powdered sugar are gone and the glaze has a smooth consistency. Spread on cake while it it still slightly warm (but not hot).
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