Carrot Cake is one of my all-time favorite desserts. Mostly I love the cream cheese frosting on top. But without the cake to go along, the balance is off (believe me, I put extra frosting on this last time and it was actually too much).
Since it's now Fall, I decorated the cake with colorful leaves on top (make sure you wash them first). The cake can be made as a sheet cake, layered cake, or even mini cupcakes. They all taste scrumptious. I've made this a few times and had people ask for the recipe. So here it is; another favorite from my mom's recipe box.
CARROT CAKE2 - 4 carrots
1/2 cup oil
2 cups flour
1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar)
- Grate 2 - 4 carrots. Measure 2 cups of loosely-packed carrots (don't cram the carrots into the measuring cup) and set them aside.
- Heat the oven to 350º (turn it to 325º if using a non-stick pan or a glass pan). Grease a 13x9 pan (or 2 to 3 round pans)
- In a large bowl beat the oil, sugar, eggs and vanilla together until light, about two minutes.
- Stir together the flour, baking soda, salt and cinnamon.
- Add the flour mixture and the buttermilk to the creamed mixture. Beat for another two minutes.
- Stir in the carrots.
- Bake for 33 - 40 minutes or just until the center springs back when lightly touched. Cool on a wire rack before frosting.
(you may need to double this recipe, if making a round double-layered cake)
4 ounces Cream Cheese (Lite Cream Cheese or * Neufchatel Cheese is okay)
Cream together the cream cheese, butter and vanilla. Add the powdered sugar and enough milk to make a creamy, spreadable frosting.
To make a Layer Cake:
For Mini Cupcakes (the really tiny bite-size ones):
Prepare recipe above, use candy-cup wrappers for cupcake holders (found in the candy making aisle at Michaels and other craft stores), and pour appx 1 Tbls of batter into each cup. Bake 7-9 minutes. Place frosting in piping bag and decorate as you like.