This particular carrot cake recipe is a bit different. The carrot cake turned out nice. It is such a shame that my cream cheese frosting was a tad too sweet for my taste.
Carrot Cake (from pinch my salt)
2 1/3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons salt
3 cups grated carrot (about 4 medium/large carrots)
1 1/2 cups canola oil
3/4 cup chopped nuts (walnuts or pecans)
Preheat oven to 180 degrees C. Butter and flour two 9-inch or three 8-inch cake pans.
In a large bowl, sift together first six ingredients. Stir in oil then stir in eggs, one a time. Add carrots and stir until well blended then add nuts. Divide batter between two 9-inch or three 8-inch cake pans and bake in preheated oven, 30-35 minutes for the 8-inch pans or 35-45 minutes for the 9-inch pans. Cakes are done when a toothpick inserted the center comes out clean. Let cakes cool in pans on a wire rack for ten minutes, then remove cakes from pans and let cool completely before frosting.
Cream Cheese Frosting
475 gram packages of cream cheese, softened
113 gram butter, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
With an electric mixer, cream together cream cheese and butter until light and fluffy. Add powdered sugar and blend until well combined. Blend in vanilla extract.
Oh yeah, I should mention that tomorrow is my birthday .
I thank God for everything.