Dessert - Cake and Icing

Carrot Cake
by Lisa Suman| momready.com

Every year our family gets together for brunch to celebrate Mother's Day and although the location changes each year, this cake is the one must. It can be made in any shape pan you desire, although I would not suggest a bundt, because the frosting is too thick to work with the curves.

CAKE:

• 2 cups sugar
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1 teaspoon vanilla
• 1 cup finely chopped pecans (optional)

INSTRUCTIONS

Preheat oven to 350 °. Lightly grease two round cake pans.
Grate carrots (hand grater or food processor).
Mix dry ingredients (sugar, flour, baking soda, cinnamon, salt).
Beat eggs and add to dry mixture.
Add oil, carrots, vanilla (and chopped pecans if desired).
Mix well (batter will be thin...this is normal)
Divide batter in half and pour into the two greased cake pans.
Bake for 30 to 40 minutes or until cake feels springy to the touch and toothpick comes out clean.
Cool completely before frosting.

FROSTING:

• 1 box confectioners sugar (powdered)
• 1 stick of butter (does not have to be softened)
• 1 teaspoon vanilla
• 1 package of flake coconut
• 1 8 oz package of cream cheese

INSTRUCTIONS
Blend all above ingredients together with a hand mixer and frost away.
I generally frost the tops only of both cakes and stack them leaving the sides unfrosted.
Refrigerate and enjoy!