Traditional Carrot Cake with Cream Cheese Frosting

If you're looking for a good old fashioned carrot cake, this is it! This is a delicious breakfast or dessert with just the right balance of sweet and not sweet (for lack of a better word). The cream cheese frosting that goes along with it is delicious as well, tasting just as you'd expect.

Carrot Cake

makes: 9 large cupcakes or one 9x13 inch cake

Materials:

• something to grate the carrots with (unless the're already grated)
• oven
• 9x13 inch cake pan -or- a cupcake pan
• beater
• spoon
• large bowl
• wire rack (for cooling)

Ingredients:

• 4 eggs
• 1 1/4 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 substituted walnuts and it worked just fine)

Instructions:

1. grate carrots. an automatic/electric grater is preferred because 3 cups is a lot of carrots to grate by hand!
2. preheat oven to 350 F
3. beat together eggs, oil, white sugar, and 2 teaspoons vanilla
4. mix in flour, baking soda, baking powder, salt, and cinnamon
5. stir in carrots
6. bake in a greased pan until toothpick comes out smooth (40-50 mins for cake, 30ish for cupcakes)
7. let cool in pan, and then turn out to cool on the rack

Cream Cheese Frosting

makes: a lot

Materials:

• large bowl
• spoon

instructions