Carrot Cake

I’ve just hand grated six cups of carrots for tonight’s 42 Game dessert.  OK, so I ate at least two.  I love their crunch and flavor! Carrot cake is a favorite at several restaurants I know.  My favorite was a thick square at the Carriage House Bistro at the San Antonio, Texas, Botanical Gardens.  Their cactus strips were sweet, too!

So, tonight we’re having a much smaller version, and here’s the recipe. It’s adapted from one given to me, and I’ve lost the source so I cannot correctly thank the chef.

No – I didn’t grate too many carrots – we’re making two cake pans.  We have between sixteen and twenty people at the games (plus sending home a couple of ‘care packages’ for two gentlemen.)

Carrot Cake

Ingredients:

2 cups sugar
2 cups flour
2 teaspoon baking soda
1 teaspoon salt
3 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups vegetable oil (I used half oil and half applesauce)
4 eggs
3 cups grated carrot
1 cup chopped pecans (some use English walnut instead)
1 teaspoon vanilla

Sift together sugar, flour, soda, salt. cinnamon and nutmeg. Stir in oil/applesauce. Add eggs, one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly.

Pour into a floured and greased 13 x 9 x 2 inch cake pan.
Bake in a 350' oven for 30 minutes. Cool in pan.
Spread with Cream cheese Frosting.

Cream Cheese Frosting

1/2 cup melted butter
1 8-oz. package softened cream cheese
1 teaspoon vanilla
1 1-lb. box powdered sugar

Combine butter, cream cheese and vanilla, mixing well. Gradually add powdered sugar, beating until smooth. Spread on cooled cake.