Carrot Cake with Cream Cheese Pecan Frosting

 Oh gee…. 

Would you like a slice of Cake?

Saturday morning, right before I turned on the vacuum,

I turned on the t.v.

Somehow, it magically tuned into the Food Network.

That cute Pioneer Woman .  . . Ree was dressed up & baking.

It just happened to be this beautiful Carrot Cake.

Her Cake probably looked better, but that’s beside the point.

We have lots of Carrots in our garden . . . that garden won’t die!

I’m not complaining, but I am looking forward to the first frost.  Just don’t tell my husband I said that.

Last week:

I made 6 batches of Salsa . . . from Mild to Hot!

I made Plum Fruit Leather.

I made Plum Huckleberry freezer jam

I bottled green beans and also froze some.

so . . . the way I see it, I need a slice of CAKE.

This Carrot Cake is Ree’s favorite and so I figured that it must be darn good.

It is darn good!

It was really good the first day, but the second day it was even better.

I also added chopped walnuts to the batter, as well as a few golden raisins.

Lots of chopped pecans are in the Cream Cheese Frosting.

I like the flavor that the chopped walnuts add to the baked cake and Pecans for the frosting.

Usually one bite is enough . . . but it wasn’t.

I had five

Big Bites with extra frosting!

Since it’s just the two of us in this big house, I was forced to cut the cake in half.

I ran one half to my sweet neighbor who is busily canning as well.

I figured she also deserved a slice of cake!

If you deserve a delicious slice of cake . . . make this cake . . . put extra frosting on your bites.

You can get up and run early in the morning!!!

 

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CARROT CAKE

adapted from:  Pioneer Woman

Ingredients

Cake:

  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 whole eggs
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • Butter, for greasing
  • Optional:  add 1/2 cup of chopped nuts to the batter
  • Optional:  add 1/2 cup of golden raisins

Icing:

  • 1 stick butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 pound powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup pecans, chopped finely

Directions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.

Eat. Faint. Repeat as needed.

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  • Jane - September 17, 2012 - 5:09 am

    Umm! This looks delicious! Feel free to link up this recipe on my Melt in Your Mouth Monday Blog Hop! 🙂ReplyCancel

  • jessica - September 17, 2012 - 9:38 am

    Thanks for sharing it. We loved it!!!ReplyCancel

  • Rubina - September 17, 2012 - 11:14 am

    Hi Jonna,

    I just want to say that, “YOU ARE SIMPLY AWESOME…!!!!”

    I love… love… love… your recipes….!!!!

    God bless you and thanks a lot for all the great recipes.

    RubinaReplyCancel

  • cindy - September 17, 2012 - 7:31 pm

    I do love a good carrot cake and this looks delicious. Can’t wait to try it.ReplyCancel

  • Brandi - September 19, 2012 - 1:46 pm

    This was so good. The best I have ever had. I had a piece… well, maybe two!!! So good-you have to try it. MMMMMReplyCancel

  • Jenni - September 22, 2012 - 10:49 am

    Oh Gee… I would definitely like a piece of cake!!!ReplyCancel

  • Melissa Lee - October 1, 2012 - 6:04 am

    My daughter’s name, Skylar, is still my all time favorite. I wish I had not let my family talk me out of spelling it the traditional way, Schuyler, but they did.

    My favorite cookbook would have to be Ina Garten’s Barefoot in Paris, of course there is also Rosie’s All Butter Book….yummy baked items. I probably have 100 cookbooks in my collection.

    One more never hurts!ReplyCancel

  • Sheila - November 15, 2012 - 10:35 am

    This look DEVINE – it’s not going to do my diet any good LOLReplyCancel

  • Iris - December 20, 2014 - 3:38 pm

    Hi Jonna, I still have the Carrot Cake recipe that I got from you 31 years ago. I know that because your daughter and my son are a week apart and they just turned 31. I looked up your cream cheese icing recipe because I needed it quick. Thanks for sharing one of your many talents with all of us.ReplyCancel