Carrot Cake and Cream Cheese Icing

Before I was married and had children, I ran a cake decorating business in my home. My refrigerator was always loaded with party and wedding cakes, and my home was scented with the sweet aroma of butter cream icing and cake.
After I was married, I continued baking from home, but as soon as my first child was born, I was happy to bring my business to an end. My dream of being a wife, homemaker, mother...was now my main focus.

My carrot cake recipe was always a hit for brides
who wanted something special for their wedding cakes.
I hope you enjoy it as much as they did.

Carrot Cake

Ingredients:

2 cups sugar
4 eggs
1 1/2 cups oil
1 tsp. vanilla extract

2 cups flour
2 tsp. Cinamon
1 1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

2 cups grated carrots
1 cup crushed pineapple
1/2 cup chopped walnuts (optional)

Directions:

1. Cream together in mixing bowl: Sugar, eggs, oil and vanilla
2 In a separate bowl, mix dry ingredients: flour, cinamon,
baking soda, baking powder and salt.
3. Add dry ingredients (#2) to wet ingredients (#1) mix until
blended.
4. Add: carrots, pineapple and walnuts and mix.
5 Pour batter into 2 - 8" cake pans or 1 - 9" x 13"
cake pan lined with parchment paper.
6. Bake for 45 to 50 minutes at 350 degrees.
Use a toothpick to check if cake is completely baked.
7. Let cake completely cool before icing with cream cheese icing.

Cream Cheese Icing

Ingredients:

1 stick butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla

1. Cream all ingredients together with
an electric mixer until smooth.
2. After carrot cake is cooled, it is
ready to be decorated.

Enjoy!

~ Christa ~