[Foodie Friday: Carrot Cake]

Since part of my Summer To-Do List is to try 5 new recipes, I thought I start off by making a classic dessert: carrot cake. Now I think I may have made a version of carrot cake in the past, but I remember it not tasting very good. (which completely opposite from my delicious Carrot Cake Pancakes) But after trying out this fool-proof Carrot Cake (technically called "Grandma Hiers' Carrot Cake") recipe by Paula Deen, I will never go back to making any other carrot cake again! It is so moist and full of yummy flavors. Completely irresistable.

When I saw this recipe was by Paula Deen, I knew it was going to be anything but lowfat. But it's always nice to splurge, right? So here's the recipe. Enjoy! :0)

Ingredients:

Butter, for pans

2 cups all-purpose flour, plus more for pans

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans, optional

Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans, optional

Directions:

• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

• In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

• Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts, if desired. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Linking this recipe up to these parties.
[Jen]