Take the Cake

Spring has sprung! What better way to welcome Spring 2012 than with some delectable desserts. One of my favorite springtime desserts is carrot cake topped with homemade cream cheese frosting. I found my recipe from tastykitchen.com and won't try anything else. 

Above are my homemade cupcakes wrapped with fold-over sandwich bags and tied with a bow.

The Cake

2 cups sugar

1 1/4 cup oil

4 whole eggs

1 tsp. vanilla 

2 cups all purpose flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 trp. baking powder 

2 cups raw carrots (around 3 carrots)

optional: 1 cup chopped nuts

Preheat oven to 350 degrees F. Combine sugar, oil, eggs and vanilla. Sift dry ingredients together and combine with egg mixture. Add in carrots and  nuts (try putting your carrots in the food processor). Place batter in greased pan; I always make cupcakes but you can try 2 round pans or a 9x13 pan. The baking time will depend on the size pan you use, so keep on eye on it.  

The Frosting

8 oz cream cheese 

1 stick butter

1 tsp. vanilla

2 1/2 cups powdered sugar

Mix all ingredients together until smooth. Make sure the cake is completely cooled before you start to frost. This dessert is sure to make a statement at any spring get-together!