I've put my normal Friday post on hold this week for a very special day! It's Meghan's Birthday! I'm teaming up with Meghan's other blogger friends to throw her a virtual birthday party. I decided to keep it classic and make Carrot Cake.
I've really had an itch to make a cake so this was perfect timing. This cake is definitely a crowd pleaser. I like serving it chilled but room temperature would be good too.
Classic Carrot Cake
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup apple sauce
3 cups grated carrots
1 1/2 cups chopped pecans, optional
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans. Line bottom of the pans with parchment paper for make removing from the pan easier.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Add eggs, vegetable oil, and apple sauce. Using an electric mixer, blend until combined; At least a minute. Add carrots and pecans (optional).
Pour batter into pans evenly. Bake for 40 - 50 minutes or until tooth pick comes out clean or with few crumbs. Remove from the oven and let cool for 5 minutes. Carefully remove from pans and place on waxed paper to cool completely before frosting.
8 oz. cream cheese, room temperature
4 tablespoon salted butter, room temperature
4 cups powdered sugar box powdered sugar (more/less for desired consistency)
1 teaspoon vanilla extract
3-4 tablespoon milk
1/2 cup chopped pecans
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer (mix at least 2-3 minutes). Frost cake to your liking and sprinkle with chopped pecans and serve.
Cake is delicious chilled or at room temperature.
Source: Paul Deen
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