Sunday, September 14, 2008

Zaroga's Pecan Carrot Cake


Yummy Carrot Cake
© Zaroga Goff 2008

Preheat oven to 350° F Bake Time: 35 to 40 Minutes
Lightly grease and flour two 9" cake pans

1 ¾ cups of sugar
1 cup oil
4 eggs
2 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
¼ tsp ground cloves
1 tsp. vanilla
3 cups finely grated carrots
2 cups chopped pecans *

Beat sugar, oil and eggs together. Combine the flour, baking soda, baking powder, salt, and spices. Add flour mixture to sugar, oil and egg mixture. Stir in vanilla. Fold in the carrots and pecans. Pour into cake pans. Bake in 350° oven 35 to 40 minutes until wooden toothpick comes out clean. Cool in pan on wire rack for 15 minutes before removing from pans. Cool and frost.

Cream Cheese Frosting

1 8 oz package of cream cheese
1 stick butter or ½ cup of Smart Balance
1 pound of powdered sugar
1 tsp. of vanilla

Cream butter or Smart Balance with cream cheese until soft and fuffy. Add powdered sugar and vanilla and beat well.

*Walnuts can be used or nuts can be omitted. You can add raisins if you like.

© Zaroga Goff 2008