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.

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)

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

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

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.