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!
Ingredients4 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
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.