The Hubby’s Favorite…Carrot Cake

The number one thing The Hubby asks me to make for him is this carrot cake…hands down. I’ve mentioned before I once worked in a bakery, so I guess you could say I know my way around the kitchen in that respect.  Hence the reason The Hubby likes my carrot cake so much. Needless to say he was thrilled when I told him I was making it for the blog, because of course he gets to eat it after I’ve photographed and posted it. And of course…you get the recipe too…win, win!

Ingredients

For Cake

4 eggs

1 1/4 cups vegetable oil

2 cups substitute or regular white sugar

2 teaspoons vanilla extract

2 cups all-purpose flower

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

 

For Frosting

1/2 cup or 1 stick of butter, softened

8 ounces of cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

 

Directions 

1.  Gather ingredients and preheat oven to 350 degrees. Grease and flower 2 square pans or Pyrex baking dishes.

2.   Beat together eggs, oil, sugar and 2 teaspoons vanilla. (note: In this recipe I have used Stevia sugar substitute which measures cup for cup the same as sugar. I do this to lower the sugar content because I love The Hubby & I want to reduce anything bad for him that I can. Doing this does make the cake more dense, but the taste is nearly 100% the same. Feel free to choose whichever sugar you prefer.)

3.  Mix in flour, baking soda, baking powder, salt and cinnamon.

4.  Stir in carrots.

5.  Fold in chopped pecans.

6.  Pour mixture into prepared baking dishes. Bake in preheated oven for 40 to 50 minutes, or until a toothpick comes out clean after inserted into the center of the cake.

7.  Let cool in pan for 10 minutes, then remove from pan and cool on wire rack completely. (Note:  I let the cakes sit for hours before I frost them, sometimes overnight.)

8.  For the frosting, mix together butter, cream cheese, confectioners’ sugar and 1 teaspoon of vanilla. Beat until mixture is smooth and creamy. Apply to completely cooled cake. (Note:  Depending on how long you’ve had the frosting out or how warm it is, your frosting could be very soft. I think it is easiest to apply a thin coat to the cake to cover all of it, then set it and the remaining frosting inside the refrigerator to thicken. Once the frosting has become more stiff, frost the rest of your cake and you’re ready to serve.)

And there you have it…yummy carrot cake!

 

Have a Fab You Bliss day!

xoxo

Stephanie

 

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