Carrot-Cake...
& Cream Cheese Frosting!... A Holiday Treat!
I have to admit that I'm not a baker... and until now, I've only
enjoyed eating carrot-cake. I love to BBQ and I can even make some mean
garlic-mashed-potatoes
or home-made green-bean-casserole
(from scratch). Now, I'm expanding my cooking credentials and I've
discovered that it's pretty easy to make cake.
Carrot-Cake is a
great holiday recipe and it's as easy as screwing in a light bulb!
Check it out below...
Here's what you're going to need.
4 eggs
1 1/4 cups oil
2 cups sugar
1 teaspoon of vanilla extract
2 cups flour (all purpose)
1 teaspoon salt
1 1/2 tablespoon ground cinnamon
1 1/2 tablespoons baking powder
2 cups shredded carrots
1 cup pineapple
What You Need For the icing...
8 oz of cream cheese (let it soften to room temp)
1 teaspoons vanilla extract
1/2 cup butter (let it stand out to soften)
4 cups Powdered sugar (also known as
confectioners' sugar)
What to do next...
1. Don't forget to preheat your oven... say 350
degrees.
2. Grease and flour a Bundt (did I spell that
right?) pan. Not your traditional carrot-cake pan but I like it. Feel
free to use a regular 9 x 13 inch baking pan if you wish.
3. Beat the eggs, oil, sugar and vanilla all
together in a LARGE bowl
4. Add remaining ingredients saving the carrots
and pecans until last.
5. Now... pour that whole mess into the prepared
Bundt Pan and bake for about 50 minutes. You'll know it's done using
the old toothpick trick you learned from your Grandma. (In case you
forgot... the toothpick will come out clean when it's ready.)
6. Take it out and let it cool in the pan for at
least 10 minutes or more, then turn it over onto a wire rack so it can
cool completely.
Making The Frosting
1. In a medium sized bowl, combine all the stuff
listed under icing (hold off on the pecans for now though!) and beat it
like a rug or until the mixture is smoooooth and creamy.
2. Now stir in the chopped nuts.
3. Once the cake has completely cooled...
put on the frosting and enjoy!
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