Carrot Cake

Carrot Cake is my husband's favorite cake in the whole world. Here is my favorite recipe for his favorite cake:



1 1/2 c sugar
1 c vegetable oil (OR apple sauce!!)
3 large eggs
***
1 c white flour
1 c whole wheat flour (or you can use 2 c white...2c wheat is pretty dense...)
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
***
3 c finely shredded carrots (about 5-6 medium carrots)

Combine the first 3 ingredients. Beat with electric mixer on low for about a minute. Add all the remaining ingredients except carrots. Beat on low for another minute--until well blended. Stir in carrots. Bake in a greased 9x13 rectangular pan at 350F/180C for about 40-45 minutes. Let cool then frost with your choice of frosting!

I use powdered sugar/butter frosting:

2 c powdered sugar
1/2 c melted butter
1 tsp vanilla (or you can add other flavorings instead: almond, lemon--including the zest, orange--including the zest, etc. The sky's the limit!)
1-2 Tbsp water or milk

Add melted butter and vanilla to powdered sugar and beat on low with an electric beater for a minute or so until it is all mostly combined. Add 1 Tbsp water/milk and mix again. continue to add until you reach desired consistency. More liquid means a runnier frosting--more like a glaze. Less liquid is a thicker frosting--better for cakes. :)



It even looks pretty frosted! :)