Homemade Carrot Cake

For dessert the other night, I made a scrumptious Carrot Cake. It was one of the best I have ever made- because of two very important mistakes- I spilled the spices and grated too many carrots.

I got this recipe from my mother-in-law because her carrot cake was always fantastic. However, because I am a little haphazard in the kitchen (which makes Chris cringe) and I make mistakes, I now have an improved recipe.

Carrot Cake

• 2 C Whole Wheat Flour
• 2 tsp baking soda
• 2 C sugar
• 1 1/2 C oil
• 4 beaten eggs
• lots of nutmeg, cinnamon and ginger*
• 4 C shredded carrots**

*The original recipe called for 2 tsp cinnamon, but I decided to mix it up with a mixture of ginger, cinnamon and nutmeg totaling 2 tsp. However, I dropped the nutmeg in the mix and a lot came out. A lot. And the cake was good. So yeah, its up to you.

** The original recipe called for 3 C shredded carrots. I peeled my carrots,


then shredded them in my super fun Cuisinart,


and measured them - only to find I had over 4 cups of shredded carrots. I only needed 3- but what can you do with a cup of shredded carrots? I didn't know of anything besides coleslaw, so I just threw all 4 cups into the batter. I think it made a huge difference. The cake was uber moist.

Directions

1. Sift all dry ingredents.
2. Add oil, eggs and carrots and mix well.
3. Grease and flour 3 8'' layers (or two 9'' pans with one 8'' pan).
4. Bake at 350 degrees for 25-30 minutes.
   

Frosting

• 3 C powdered sugar
• 1 8 oz package cream cheese, softened
• 1/2 C butter
• 2 tsp vanilla

Directions

1. Cream butter and sugar.
2. Add cream cheese, beat until smooth.
3. Add vanilla.

Ice cake and hide all your mistakes. = )



(Please excuse my mediocre frosting job. I was chatting and frosting at the same time, and apparently that is too much for me.)