photo home-12.jpg photo courtney.jpg photo cook.jpg photo create.jpg photo contact-10.jpg photo spaceimage.jpg photo pinterest-13.jpg photo facebook-10.jpg photo twitter-29.jpg photo googleplus-2.jpg photo instagram-3.jpg photo rss-5.jpg

Monday, April 16, 2012

14 "Carat" Cake

There really isn't a whole lot I can say about this bite yeilds most everyone speechless. Unless, you are my daughter and you do not like carrots. My mom received this recipe from a friend years ago and has been making it in our family ever since. It is my dad's favorite birthday cake.
I made this cake last week for Easter and it was a huge hit! It is moist and spicy and the cream cheese frosting is not too sweet and the creaminess of it balances perfectly with the spiciness of the cake. In a word...divine! Make this my friends, you will not regret it!

2 C. flour
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 C. sugar
1 1/2 C. vegetable oil
4 eggs
2 C. grated carrots
1 8oz. can crushed pineapple; drained
1/2 C. chopped walnuts or pecan

Cream Cheese Frosting
1 C. butter
2 8oz. pkg cream cheese; softened
1 lb. powdered sugar
2 tsp. vanilla

Sift or whisk together flour, soda, salt and cinnamon in a large bowl. Add sugar, oil and eggs and mix well. Stir in carrots, pineapple and nuts. Turn into 3 greased and floured 9" cake pans. Bake at 350* for 35-40 min or until cakes spring back when lightly touched. (Note: I used dark pans and only needed to bake for 25 minutes.) Cool completely.
While cakes are cooling, whip together butter, cream cheese and vanilla until well blended. Gradually add in sugar beating well. If too thick, add a small amount of milk. Frost a cool cake.

This cake is not only delicious, it is absolutely stunning when perched upon a cake stand. It is a show stopper!