Friday, November 19, 2010

A Thanksgiving Carrot Cake

What?  Carrot Cake isn't on your Thanksgiving menu?   All right then, it's just me... After a month of pumpkin muffins, pumpkin pancakes and pumpkin cookies, I'm just kinda tired of the ol' gourd. Time for a new kind of orange!  

This is my favorite, tried and true Carrot Cake.  I brought it to a Thanksgiving potluck and got many recipe requests, so I thought I'd share it here too.

My Favorite Carrot Cake

4 eggs
3/4 cup vegetable oil
1/2 cup unsweetened apple sauce
1 cup brown sugar
1 cup white sugar
3 teaspoons vanilla

2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
1/4 teaspoon nutmeg
3 cups coursely grated carrots
8 ounces pineapple - canned or frozen, squeeze out water (optional)
1 cup chopped pecans OR walnuts (optional)

1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla

preheat oven to 350 F
grease & flour 9x13 inch pan (I use a pyrex)
beat eggs, applesauce, oil, brown and white sugars & vanilla
mix in flour, baking soda, baking powder, salt, cinnamon & nutmeg
stir in carrots, pineapple (opt) & nuts (opt)

pour mixture into prepared pan
bake 40-50 minutes until center is cooked, check with a toothpick.
cool in pan for at least 15 minutes.  you can either flip it out or keep it in the original pan.

make frosting by mixing butter, cream cheese, sugar and vanilla.
beat until smooth.

once cooled, frost the cake and serve.  yummy!


I'm still a little under-the-weather, but I need to drag myself to the grocery store tonight so I can pick up a BIRD.   I have a feeling the pickings will be slim after this weekend!

Have a wonderful weekend!