Carrot Cake

          

Carrot cake is, by far, my favorite cake ever!  I absolutely love it!  It was my job to bring dessert for Easter so I made this recipe:

Wet ingredients go into your mixer:

4 eggs
1 cup brown sugar
1 cup sugar
1 1/4 cup vegetable oil
2 teaspoons vanilla

Sift together dry ingredients:

2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

Mix the dry ingredients with the wet ingredients.

 Other ingredients to add to the batter before baking:

1 cup raisins
1 cup nuts (optional)
Grate 2 cups carrots in your food processor and add to the cake batter.

Mother Knows Best:  Before adding the raisins to the cake batter, dredge them in flour.  This way the raisins will not sink to the bottom of the cake pan.  Of course, she reminded me of this while she ate my cake with the raisins that all sank to the bottom!

Put the batter in two cake pans and bake in a 350 degree oven for 25-30 minutes.  To see if the cake is done baking stick a toothpick in the cake.  If it comes out clean it is done!

Let the cakes cool completely before frosting them.  

Frosting:

2 sticks softened butter
2, 8 ounce packages of cream cheese
2 teaspoons vanilla
4 cups powdered sugar

Put the ingredients in your mixer.  Remember, adding powdered sugar to the mixer will make "dust" go everywhere!  Use your mixer shield!

Maria, our little sous chef!

Photo bomb!

Enjoy!