Fab Fridays……. Carrot cake

After such an early 5am start, with snow on the ground that had melted by the time anyone sane had got out of bed, it was only right to quickly whip up a cake before school and work started, to finish off the week in the way that I had started it.  After all, 2 weeks worth of bio carrots from my delivery box, were lurking in the bottom of my fridge……..

and I only have 2 more weeks of swim early starts (and bake sessions!) before the sanity of Spring arrives and the swim season ends……. yippee!

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P1050654

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Carrot Cake

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Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans

……

Icing

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened (fromage blanc)
  • 4 cups confectioners’ sugar (Icing sugar)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (I just used sprinkles on the top of the icing)

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

adapted from a great recipe;

Carrot Cake III Recipe – Allrecipes.com.

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