Wednesday, March 24, 2010

#57 Carrot Cake

This is a half recipe of carrot cake. For two people, who needs a whole sheet? It fits in an 8x8 pan.

Ingredients:
Cake:
1 cup white or whole wheat flour (I recommend the whole wheat)
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
2 eggs well-beaten
1/2 cup honey
1/4 cup dark brown sugar
3 cups grated carrots
1/6 cup oil (I just approximate this)
1/2 cup raisins
1/2 cup chopped nuts (optional)

Frosting:
1/2 lb powdered sugar
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp. vanilla

Directions:
Cake:
Add liquid ingredients. Add dry ingredients. Fold in raisins (and optional nuts). Bake 45 minutes at 350 degrees. (Don't overcook!)
Frost when cooled.

Frosting:
Mix softened butter. Add cream cheese and blend until soft and creamy (about 8-10 minutes). Add vanilla and powdered sugar until creamy.

***Honey makes the cake moist. Plus, I add extra carrots!

1 comment:

Lisa said...

I LOVE carrot cake. Especially when it's full of raisins and nuts and has yummy cream cheese frosting.