Thursday, November 4, 2010

A piece of carrot cake.

I love Carrot Cakes. Especially the one that my aunt Eugene makes. It's so juicy and crunchy that I only stop eating when the platter is all empty. Here is the recipe and I hope you enjoy it!



4 eggs, 1 1/4 cups vegetable oil, 2 cups white sugar, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 3 cups grated carrots, 1 cup chopped pecans, 1/2 cup butter, softened, 8 ounces cream cheese, softened, 4 cups confectioners' sugar, 1 teaspoon vanilla extract, 1 cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

That's probably why I love Carrot Pants, too. They are comfortable and juicy as well, don't you think? And of course, they are carrot shaped. 
That's me (no head, no head) wearing my grey-brown carrot pants from Zara, with grey Intimissimi tank top, camel La Redoute boots and Massimo Dutti cardigan.


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