Tuesday, October 25, 2011

weekend eats: pioneer woman carrot cake

for my parents' birthdays (on the 15th and the 25th, HAPPY BIRTHDAY MOM!) i decided to make them a cake while they were in town. my mom said that they would go for a carrot cake or a chocolate cake...i knew that the unselfish thing for me to do would be to make a carrot cake. i generally have the opinion that it's not worth the calories if it's not chocolate...i've been trying to branch out though. this cake was super tasty. it was nice and moist and the frosting was also a win with the pecans. yum. i made it in a 9"x13" cake pan and i decided i would 3/4th the frosting next time around. i also added some nutmeg. here's the recipe:

sigrid's carrot cake (from the pioneer woman)


  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground nutmeg* (this is my addition)
  • 2 cups Grated Carrots
  • _____
  • For Icing
  • 1 stick Regular Butter, Softened
  • 1 package (8 Oz) Cream Cheese
  • 1 pound Powdered Sugar
  • 2 teaspoons Vanilla
  • 1 cup Pecans, Chopped Finely

Preparation Instructions

Preheat oven to 350F
Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda,(nutmeg) and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.
Cool completely.
In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Eat. Faint. Repeat as needed.

i also made this soup. it was super good and it was a perfect fall lunch paired with these sliders.

No comments:

Post a Comment

thank you for commenting. i love comments!