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40th and 50th Birthday: Carrot Cake

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By Karen Perkins
Staff Writer
 
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40th and 50th Birthday: Carrot Cake
recipe from allrecipes.com. It's many people's favorite cake with flair and lots of flavor.
Ingredients
  • 2 Cup(s) white sugar

  • 1 Cup vegetable oil

  • 4 Whole eggs

  • 2 4.5 oz jars carrot baby food

  • 1 Tsp vanilla extract

  • 2 Cup(s) all-purpose flour

  • 1/2 Tsp salt

  • 1 1/2 Tsp baking soda

  • 2 Tsp ground cinnamon

  • 1/4 Tsp ground nutmeg

  • 1/4 Tsp ground cloves

  • 1 8 oz package cream cheese

  • 1/2 Cup butter, softened

  • 1 Tbsp vanilla extract

  • 4 Whole confectioner's sugar

  • 1 1/4 Cup(s) chopped pecans

Steps
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.

  • In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.

  • Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.

  • To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.




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