Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

March 27, 2012

Carrot Cake with Cream Cheese Icing

This cake is created, without fail in my family, for two occasions - Easter and a child's 1st birthday.  Since my womb is retired I won't be making it for a 1st birthday again, until my children start their families.  That makes it an Easter special, now.  It is moist and flavorful and we look forward to it each year.  Enjoy!

Carrot Cake 

4 eggs
1 1 /4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2  cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1 1/2 cups shredded coconut
Cream Cheese Icing
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.  Grease and flour a 9x13 inch pan.
Beat together eggs, oil, white sugar and 2 teaspoons of vanilla.  Add flour, baking soda, baking powder, salt and cinnamon.  Stir in carrots and coconut.  Fold in pecans and pour into prepared pan.
Bake for 40-50 minutes.
Let cool completely and then frost with icing.
To make icing combine butter, cheese, sugar and vanilla until smooth and creamy.

Savannah McQueen is the author of Hammock Tracks which includes Savannah's Savory Bites - dedicated to recipes and cooking with simple ingredients, Hammock Track Tales - a photographic journal of our life on the hammock, and Hammock Home School - includes editorials, book reviews, and educational link posts.  You can follow Savannah on Twitter and Facebook.

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