February is not a good diet month for me as Matt and Madeline’s birthdays are both this month and then of course Valentines Day comes right in-between the two. As you can see I’ve made a lot of dessert. This year Matt asked for carrot cake. This was my first attempt to ever make carrot cake but it turned out quite well! It was moist and delicious! And since it has carrots in it can’t it be considered kind of good for you? =)
Recipe from: Matt’s Mom
- 2 cups sugar
- 1 1/2 cups oil
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice (optional)
- 1/4 tsp cloves (optional)
- 3 cups grated raw carrots
- 1 cup chopped nuts
Preheat oven to 300 degrees. Cream the sugar and oil together with a mixer until fluffy. Add the 4 eggs one at a time mixing well between each addition. Sift together the flour, baking soda, salt, cinnamon, allspice and cloves and add to the mixture. Stir in 3 cups of grated raw carrots and 1 cup of chopped nuts. Pour batter into two floured and greased 9″ round cake pans. Bake for 1 hour or until toothpick inserted in the middle comes out clean. Cool completely before frosting.
Cream Cheese Frosting
- 1/2 cup butter, at room temperature
- 1-8 oz. package of cream cheese, at room temperature
- 4 cups powdered confectioners sugar
- 1 tsp. vanilla extract
- 1-4 Tablespoons heavy whipping cream or milk
- 1 cup chopped nuts (optional)
Beat butter and cream cheese until fluffy. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream a little bit at a time until desired consistency is met. (Don’t add to much if you want it to stay fluffy when piping cupcakes). Beat until fluffy about 1 minute. Fold in nuts if desired. You may want to double this recipe if you like lots of frosting like we do.
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