Saturday, March 3, 2012

Carrot Cake

Note:   Something about Spring and Easter that makes me think carrot cake.    I would not rate carrot cake as my favorite, but there is something about it that I really enjoy once or twice a year.    This recipe is simple, but the results are very good.   

Carrot Cake

1 Box Betty Crocker Carrot Cake Mix
4 eggs
1/2 cup vegetable oil
1 can (8oz) crushed Pineapple, with juice drained out
3/4 cup finely shredded carrots

Preheat oven to 350 degrees.  Mix cake mix, eggs, oil & pineapple for about 2 minutes on low speed.  Stir in the carrots.  Pour mix into desired pans sprayed with cooking spray.     Be sure to test for doneness about 5-10 minutes before the box suggested cook finish time.

Best Carrot Cake Icing

3-4 cups powdered sugar
8 ounces cream cheese, softened
1/4 cup butter, softened (just use the butter...margarine if you must, but go on...use the butter!)
1 teaspoon vanilla extract
in reserve:  1-2 tablespoons of milk to add only if you need to make your frosting less thick

Cream the butter & cream cheese with a mixer.  Add 1-2 cups of sugar to the butter mixture until combined. Add the vanilla and mix.  Finally, start adding remaining sugar (& milk if needed) until you reach the taste and consistency desired. 

Will you need all of this icing for your cake?   Probably not.   So plan on making some cupcakes for the kids who probably won't want carrot cake.   More for you!!

1 comment:

The Japanese Redneck said...

This sounds good, but I'm really trying to lose weight so can't try it out