Moist, Delicious Carrot Cake

This is a great way to get more vegetables in your daily meals…put them in the dessert now and then.  Here is a recipe for a delicious, moist carrot cake that I’ve been making for a while.  It’s very easy, and pretty quick to assemble.  Cream cheese frosting is the natural choice, and I use the same recipe as I do for frosting cinnamon rolls, thickening with extra powdered sugar if needed/desired/based on the temperature of this hot summer.

Makes a two layered 9 inch cake, but can easily be halved if you want a smaller cake.

Ingredients:

2 C. carrot

1 1/3 C flour

2/3 C brown sugar, packed

2 t baking soda

1 1/2 t baking powder

2 t cinnamon

1/2 t ground cloves

1/2 t allspice

1/2 t nutmeg

1/2 t salt

2/3 C vegetable oil

4 eggs

1 1/2-2 C nuts-pecans, walnuts (either)

Method:

Preheat oven to 350

Butter and flour two 9 inch baking pans

In a food processor, process carrots until finely grated consistency, set aside

Process nuts until finely chopped, set aside

In a large mixing bowl, combine eggs and brown sugar, mix with a hand mixer

Add oil, mix

Add spices, mix

Add baking powder, baking soda and flour, mix

Add carrot and nuts, mix

Divide into the pans with equal proportions

Bake for 30 minutes, toothpick test

Cool completely before frosting

Always gets rave reviews!  Always gets eaten up!