This is a copycat recipe from dana made it.
Ingredients:
2 - 4 carrots
1/2 cup oil
2 cups sugar
3 eggs
2 tsp vanilla
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar)
Cream cheese frosting ingredients:
110 gr (about a half a tub) Cream Cheese
1/4 cup butter (at room temperature) I used one tablespoon, you can also skip the butter
1 tsp vanilla
2 - 3 cups powdered sugar
milk
Method
Heat the oven to 170º.
Grease a 13x9 pan (or 2 to 3 round pans)
NOTE: I don't believe in nuts and raisins in Carrot Cake. I think it ruins the bite. But if you like them, throw them in the mix!
1. Grate 2 - 4 carrots. Measure 2 cups of loosely-packed carrots (don't cram the carrots into the measuring cup) and set them aside.
2. Prep your "buttermilk". If you ever have a recipe that calls for buttermilk, you can create an easy substitute by mixing 1 cup of milk with 2 tsp vinegar. Mix and let it sit while you prepare the rest of the ingredients:
3. In a large bowl beat the oil, sugar, eggs and vanilla together until light, about two minutes.
4. Stir together the flour, baking soda, salt and cinnamon.
5. Add the flour mixture and the buttermilk to the creamed mixture. Beat for another two minutes.
6. Stir in the carrots.
7. Pour into a 9x13 pan and Bake for 33 - 40 minutes or just until the center springs back when lightly touched. Cool on a wire rack before frosting. (I baked one round cake and kept the rest of the batter for cupcakes)
For the cream cheese frosting
1. Cream together the cream cheese, butter and vanilla. (This is Amy waiting for a piece of cake!)
2. Add the powdered sugar and enough milk to make a creamy, spreadable frosting. (I used about a tablespoon of milk)
3. And, you're done!
The final result! (my cake decorating sucks)
Cupcakes looked better and yummy!
So yummy!
