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.

Cool Whip Frosting

This recipe came from my sister Barb.  She makes the best cakes around.  She used traditional frosting but sometimes used this one also.

8 oz cool whip, thawed
3.5 oz package instant vanilla pudding mix
1 cup milk
1 tsp vanilla

Stir together pudding, milk, and vanilla until it looks like pudding and than fold in cool whip.

If you don't like vanilla you can always use chocolate pudding.   You could use what ever flavor you enjoy.

Peanut Butter Frosting

My grandma Lucie used to make the best peanut butter frosting.  I would love to go to her house and eat chocolate cake with fresh peanut butter frosting.  Oh the memories.  This is not her recipe as she just threw the ingredients together and never measured, but it is pretty close.   That is why her frosting  was so good cause it was made with love.

1 cup peanut butter
1/2 cup butter - softened to room temperature
1 tsp vanilla extract
pinch of salt
3 Tbsp milk - as needed
2 cups powdered sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.  Gradually  mix in the sugar, vanilla, salt and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.  Beat for at least 3 minutes for it to get good and fluffy.

Cream Cheese Frosting

4 oz cream cheese - softened to room temperature
1 stick butter - softened to room temperature
1 Tbsp milk
1 tsp vanilla
Pinch of salt
2 cups powdered sugar

Beat cream cheese and butter until light and fluffy, add milk, vanilla and salt.  Mix until incorporated.  Gradually add powdered sugar and beat until smooth.