Carrot Cake

This cake was made for a carrot lover. The cake is carrot cake with cream cheese frosting. I let the frosting dry enough so that I could create some texture on the surface, by pressing a paper towel along the surface of the cake. I then made some royal icing and divided/colored it appropriately. I pipped out my carrots with the royal icing and let them harden over night. I used icing to decorate the cake with a couple of different borders.

Carrot Cake

2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated carrots
1 1/3 vegetable oil
2 eggs, beaten
1 cup chopped pecans
1 cup drained crushed pineapple
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract

Preparation:

Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients. Put batter in two 9x5x3-inch loaf pans. Bake at 350° for 1 hour.

Cream Cheese Frosting:
Makes about 2 cups
8 oz. fat free cream cheese
8 tbsp or 1 stick butter, cut into pieces, at room temperature
1 c confectioners' sugar
1 tsp vanilla extract

Directions: Start with beating the cream cheese and butter until smooth. Then beat all of these ingredients together until well mixed and as fluffy as you can make it.


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