Carrot Cake

Tim's favorite dessert is Carrot Cake so I had to figure out a way to make it and not be such a big pan.  We love it but DON'T need such a huge pan.  So if you are looking for a cake recipe that doesn't make a large batch then this is it!!

Ingredients:

2 Eggs, at room temperature

3/4 cup oil

1/2 cup Brown Sugar

1/2 cup White Sugar

1 tsp Vanilla

1 cup Flour

1 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Salt

1 tsp Cinnamon

1/4 tsp Nutmeg

Frosting:

8 oz Cream Cheese, softened to room temperature

1 stick of butter softened to room temperature

1 tsp Vanilla

3-1/2 cups Powdered Sugar

Pinch of salt

*Milk if needed

• Preheat oven to 350 degrees. Grease and flour 8" x 8" pan and set aside. 
• Peel and grate carrots, and set aside. I use a food processor to grate mine fast but you can use a box grater as well. Note: Use freshly grated carrots. Store-bought pre-grated carrots are too dry.
• In a large bowl, beat together eggs, oil, sugars, and vanilla extract by hand with a large whisk.
• In a separate bowl, mix together flour, baking powder, baking soda, salt and spices. Stir the dry ingredients into the egg mixture until blended with a wooden spoon.
• Fold in the carrots and spoon into the cake pan.
• Bake in preheated oven for 35-40 minutes Cake is done when a toothpick inserted in the center comes out clean. Let cool before frosting.  
• Make the Frosting: Beat butter and cream cheese until light and fluffy. Slowly mix in powdered sugar, salt, and vanilla extract until smooth. *You can add milk if it is too thick. 
• Frost the Cake with the frosting. If desired, add chopped pecans to the frosting.
• Refrigerate until ready to serve.