Carrot Cake

This month's What's Baking hostess, Leanne of The Martin Family, chose Spring Baking as the theme. It is the time of year when everyone is starting to plant their gardens and many fruit and vegetables are coming into season. I thought Carrot Cake would be a great way to introduce Spring. Michael has a co-worker whose wife has made this cake many times before. He brought a piece home one night for me to try the goodness. It really is a great carrot cake! I love that it is simple. There are no raisins or coconut or any other additions, just carrots.

I made this recipe into cupcakes for ease of serving at work. They are wonderful with the cream cheese frosting. They were a huge hit and I'm sure I will be making these again soon. Enjoy!!



Carrot Cake
Printer friendly recipeSource: Co-worker

2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons soda
1/2 teaspoons of salt
3 cups of shredded carrots
1 1/2 cup chopped walnuts
2 cups sugar
4 large eggs
1 1/2 cups oil

Preheat oven to 350 degrees. Butter and flour a bundt pan.

Mix together flour, cinnamon, baking powder, soda and salt. In a separate bowl mix together the sugar, eggs and oil. Add in the shredded carrots and walnuts. Mix the dry ingredients into the wet ingredients.

Bake in a bundt pan for 1 hour.

Cream Cheese Frosting

1 stick butter
1 8oz cream cheese
1 teaspoon vanilla
1 lb powder sugar

Cream the butter and cream cheese together. Add the vanilla. Slowly add the powder sugar and mix until well incorporated.