Summer of Desserts Cont.
Okay, I really was going to feature carrot cake. But while the cake was cooling it already had been "snacked-into". I didn't even get it out of the pan or put any icing on it yet. :-O. Oie! Sorry there's no pretty presentation. Instead here's proof of the crime scene.
Carrot Cake
Sigh, it was suppose to be layered and with maple cream cheese.
So I guess I'll do another cake in mean while... um Mountain Dew Cake sound interesting. Anyhow Cake #3 you everyday and ordinary (exception of I added toffee instead of nuts)
Ingrediants
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (I did add any that just a personal thing, instead I used Heath-bars and sun flower seeds)
FOR THE ICING CREAM CHEESE
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Lightly butter and sugar a pan or 9X14-inch pans.
-In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
-Mix in flour, baking soda, baking powder, salt and cinnamon.
-Stir in carrots. Fold in pecans (or your choice of cluster, ie. toffee).
-Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. (If your in a house like mine, may need to stand guard with spy cams. LOL)
Icing:
Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake.
Remembrance of the Carrot Cake:
Well this is what was ableto make out of it...
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