Friday, April 29, 2011

A Delicious Spring Recipe!

Need an amazing dessert recipe for a Spring get together? This recipe is so delicious. A classic taken to a whole different level thanks to the lovely Pioneer Woman! I whipped it up for our Easter brunch and then quickly gobbled up the left overs! Here's what you need...

Carrot Cake
with Pecan Cream Cheese Icing!            Ree Drummond via Sigrid 

For the Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
Pinch of salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 cups grated carrots

For the Icing:
Stick of butter (at room temp)
1 8oz package of cream cheese (at room temp)
1 lb powdered sugar
2 tsp vanilla
1 cup pecans (chopped)

First you'll wanna preheat your oven to 350 degrees. Then grab your box grater and GRATE THOSE CARROTS!

Now grab your mixer and beat the sugar, oil & eggs together.

In a seperate bowl, whisk together your flour, salt, baking powder, baking soda & cinnamon. Slowly add the the mixer. 

Add carrots & mix it well!

Pour into a greased & floured bundt pan... because it looks so pretty that way! (PW made hers a sheet cake) and bake for 45-50 minutes!

Meanwhile... beat the butter & cream cheese until smooth. Slowly add the powdered sugar and the vanilla. Stir in the pecans. Try not to eat the entire bowl with a spoon while the cake is baking!

Cool completely in the bundt pan before turning out. Then grab your icing and pour/spread it all over that cake!


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