Wednesday, May 16, 2012

I just noticed I have followers!  Thanks to the both of you.  8^)

I realize I never update things, but I made a goodie today that I thought I'd share.  My cat is missing, and I spent the whole day yesterday stressing over it.  So today I decided she's just punishing us for the cat yodeling and stressing out about it isn't helping a single thing so I'll make carrot cake.  I typically use recipes I find and modify them, so below is the recipe and my changes are in red.  I originally got the recipe here.

Cat's missing Carrot Cake:

  • 4 eggs  
  • 1 1/4 cups vegetable oil (grapeseed)
  • 2 cups white sugar (one cup splenda and about 2 tbls honey)
  • 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 (almonds and also cranberries)  
Instead of making icing, I'm using some leftover no sugar pre-made (I know, I'd be rolling over in my own grave but a girl only has so much time) stuff I found at the local Scalpertsons.

Pictures to follow once I get them out of the oven.

  • 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. I did cupcakes, trying 380 for 5 minutes and then 330 for 10 to see if this gets the carrots done faster.  
  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.

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