Carrot Cake with Cream Cheese Frosting

Carrot Cake

Serves 10-12

1.5 cups Vegetable Oil

4 eggs

2 cups sugar

2 tsp vanilla

2 cups unbleached flour

3 tsp cinnamon

2 tsp baking soda

1 tsp salt

3 cups finely grated carrots

1.5 cups chopped walnuts (optional- I didn't put them in)

Instructions:

1. Preheat oven to 350 degrees.
2. Cream together the oil and eggs until light and full of bubbles. 
3. Beat in the sugar, 1/2 cup at a time, until it is all mixed. Then add vanilla.
4. In a seperate bowl, blend together flour, cinnamon, baking soda, and salt. 
5. Mix the flour mixture into the egg mixture.
6. Fold in the carrots and nuts.
7. Pour into a lightly greased 9x13 cake pan and bake for 45-50 minutes.
8. Let cake cool completely before frosting.

Cream Cheese Frosting

1/4 to 1/2 cup of butter (depending on texture. I use about 1/2 cup)

8 oz softened cream cheese

1 tsp vanilla

3.5 cups confectioner's sugar (I find it too sweet this way, so I only use 2.5)

1 cup chopped nuts (optional)

1/2 cup minced ginger candy or 1 tsp ground ginger (optional)

milk to make the frosting spreadable

Instructions:

1. Combine butter, cream cheese, and vanilla. Beat until light and fluffy.
2. Add sugar gradually, stirring well.
3. Stir in nuts and ginger, if desired. (I don't generally use them, but they do taste good added.)
4. Add milk, a little at a time, until frosting is a spreadable consistency.
5. Makes enough for a 10x14 cake.
6. Store in refrigerator. 

I really liked this cake; it is moist and the texture is smooth. Next time, I will try it with the ginger frosting.

Celtic Saying of the Day

May you always have walls for the winds, 

a roof for the rain, tea beside a fire,

laughter to cheer you, those you love near you,

and all your heart might desire.