Baked and Wired Carrot Cake
Cake: o 2 ¼ (11.5) oz. all-purpose flour
o 2 cups sugar
o 2 teaspoon baking soda
o 1 teaspoon cinnamon
o ½ teaspoon salt
o 2 cups shredded carrots
o 1 ½ cup canola oil
o 4 eggs
o 1 cup chopped pecans, toasted, and cooled
Pre-set oven to 350 degrees. Grease and flour two 9” pans. Whisk together all dry ingredients. Blend all ingredients at low speed, except nuts. Whisk with attachment on mixer for 3 minutes on high. Stir in pecans. Bake for 34 minutes, remove and allow to cool.
Cream Cheese Icing:
o 1 stick butter, softened
o 1 lbs. 8 oz. powdered sugar
o 1 teaspoon vanilla
o 8oz. Cream Cheese
o 1 tablespoon evaporated milk (may not need) Blend together all the ingredients, and apply to cup cakes. Spread additional ½ cups of chopped and toasted pecans over the icing for decoration. Makes 16 Cup Cakes. Recipe Provided by: Baked and Wired, Reposted from the Taste of Georgetown Website.
3 comments:
Sounds like a great carrot cake! But how can it be a cream cheese frosting without cream cheese?!
hahaha I was wondering that too! When I reposted it I thought, this can't be right, and went back to the Taste of Georgetown page to make sure...but yup, that's what it says. Maybe we should make it and see how it tastes...but your favorite cream cheese frosting recipe would work just fine too I'm sure!
Sorry! The Georgetown Bid left out the cream cheese on the recipe, I will have them correct it. Thanks for bringing that to my attention.
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