Carrot Cake
Carrot Cake
1 cup flour
2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
4 eggs
1 cup cooking oil
4 raw carrots grated
1 cup pecans
Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, salt and cinnamon; mix well. In a large mixing bowl, beat the eggs until frothy, slowly beat in the oil. Gradually add in the flour mixture; beat until smooth. Mix in the carrots and nuts; put into 3 greased and floured 8″ round cake pans. Bake in the oven for 30-45 minutes or until done. Cool in the pan for 10 minutes and then remove and cool completely.
Frosting
4 tbsp. butter (softened)
8 oz. package of softened cream cheese
4-1/3 cups powdered sugar
1 tsp. vanilla
In a mixing bowl, blend together the butter and cream cheese. Gradually add in the powdered sugar; beat until smooth and creamy. Stir in vanilla. Slowly pour over cake. Serve.
*Johnna’s tip: Some how we’ve siked ourselves into believing that carrot cake might be the one way to indulge in sweets and not feel so guilty…it Does have carrots in it?! We know, of course, this is a lame excuse but carrot cake is soo good, but soo full of sugar. It is best to make this when you’re going to someone else’s house for dinner and want to bring a dessert or if you are having guests over and want to make a dessert…basically, you should only make this when you are going to be sharing a huge part of it, though you’ll end up eating the whole thing yourself;-) Try with some french vanilla ice cream and add the ice cream while the cake is still somewhat warm…delicious…
1 cup flour
2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
4 eggs
1 cup cooking oil
4 raw carrots grated
1 cup pecans
Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, salt and cinnamon; mix well. In a large mixing bowl, beat the eggs until frothy, slowly beat in the oil. Gradually add in the flour mixture; beat until smooth. Mix in the carrots and nuts; put into 3 greased and floured 8″ round cake pans. Bake in the oven for 30-45 minutes or until done. Cool in the pan for 10 minutes and then remove and cool completely.
Frosting
4 tbsp. butter (softened)
8 oz. package of softened cream cheese
4-1/3 cups powdered sugar
1 tsp. vanilla
In a mixing bowl, blend together the butter and cream cheese. Gradually add in the powdered sugar; beat until smooth and creamy. Stir in vanilla. Slowly pour over cake. Serve.
*Johnna’s tip: Some how we’ve siked ourselves into believing that carrot cake might be the one way to indulge in sweets and not feel so guilty…it Does have carrots in it?! We know, of course, this is a lame excuse but carrot cake is soo good, but soo full of sugar. It is best to make this when you’re going to someone else’s house for dinner and want to bring a dessert or if you are having guests over and want to make a dessert…basically, you should only make this when you are going to be sharing a huge part of it, though you’ll end up eating the whole thing yourself;-) Try with some french vanilla ice cream and add the ice cream while the cake is still somewhat warm…delicious…
Picture source: http://www.shezcakes.com/fruitfilled.htm
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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