CARROT CAKE RECIPE

*  The recipe was found at Live Well Bake Often and made by college girl and her friends.





INGREDIENTS:

For Carrot Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup vegetable oil
4 large eggs - room temperature
1 1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups grated carrots, lightly packed

For Cream Cheese Frosting:

1 (8 oz.) package brick-style cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F.  Spray two 9-inch round cake pans well with non-stick cooking spray and set aside.  In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.  Set aside.  In a separate large mixing bowl, whisk together oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.  Add the grated carrots into the wet ingredients and mix until well combined.  Pour the wet ingredients into the dry ingredients and mix with a whisk until well combined, making sure not to over mix the batter.  Pour the cake batter evenly between both prepared pans.  Bake at 350 degrees F for 30-35 minutes or until the tops of the cake are set and a toothpick inserted into the center comes out clean.  Remove from oven, transfer to a wire rack, and allow to cool in pans for 20-25 minutes.  Once the cakes have cooled, remove the pans and return the cake to the wire rack to finish cooling.

To Make Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth.  Add the butter and mix for 30 seconds - 1 minute until well combined and smooth.  Add in the powdered sugar and vanilla extract and continue mixing until fully combined scraping down the sides of the bowl as needed.

To Assemble the Cake:

Level the tops of each cake with a knife or cake leveler.  Place one of the cakes on a cake stand, top with a little over 1/2 cup of frosting, and smooth it out into one layer.  Place the other cake on top and use the remaining frosting to frost the top and sides of the cake.  Top with pecans or other toppings of choice if desired.


NOTES:  This is where we changed around part of the recipe.  This is what we used to make the cake.

For Easy Cream Cheese Frosting:  

1 can Betty Crocker Cream Cheese Frosting or Duncan Hines Cream Cheese Frosting
1 Bundt Pan - Sprayed with Cooking Spray



                                                                               

YUMMY CARROT CAKE

Click HERE to see the great parties I will be linking up to!


Julie

Click HERE to see the great parties I will be linking up to!


Julie

WHAT YOU'LL NEED:


INSTRUCTIONS:

YARN:  Acrylic yarn in any color you like
CROCHET HOOK:  US size I - (it's what I used)
PATTERN:  HERE 
NEEDLE:  To weave in ends
SCISSOR:  Use to cut yarn

CROCHET CHRISTMAS MITTENS ORNAMENT

Click HERE to see the great parties I will be linking up to!


Julie