Carrot Cake with Cream Cheese Frosting

CARROT CAKE

K i LOVE this recipe. Moist moist moist. I only like carrot cake if its high quality and raisins are just not my style. Of course add them if you fancy.

1- 20 oz. can crushed pineapple

2 c. sugar

1-1/2 c. vegetable oil

4 eggs

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1-1/4 tsp. nutmeg

1 tsp. salt

3 c. grated carrots

1 c. chopped nuts (optional) I prefer pecans and use an additional 2 cups coarsely chopped to "decorate" outside edge of cake

(I also added 1/2 tsp. cloves)

Preheat oven to 325 degrees. Drain pineapple. Cream sugar and oil. Beat in eggs. Mix dry ingredients separately and then add to egg mixture. Mix well. Fold in pineapple, carrots, and nuts. Mix well. Pour batter in greased and floured pans (3- 8 inch round pans or 9x12 inch pan). Bake until a toothpick inserted in center comes out clean (25-40 minutes, depending on pan size).


CREAM CHEESE FROSTING

1 lb. cream cheese

1 c. butter

2 tsp. vanilla

2-1/2 lbs. powdered sugar

Cream butter and cheese together. Add vanilla, then gradually beat in sugar. Mix until smooth and creamy. Frost cooled cakes.

A great frosting to ice carrot cake or red velvet. I even LOVE it on cinnamon rolls! Delicious and easy does it get any better? If you make this let me know and if you really want bring me a piece.

THE WORLDS BEST BUTTERCREAM FROSTING

Butter Cream frosting

I have had a few requests this week for my icing recipe. This is tried and true and has been altered from Wilton's recipe to be both delicious and appropriate for some decorating. I learned a lot of pastry chef add lemon extract as a hidden flavor to liven up icing, it sure makes a difference. Due to using all butter and real yummy vanilla this icing is not pure white but is so delicious no one will even care that it is a creamy white color. If pure white is desired replace butter with shortening (not nearly as yummy) Enjoy and if you have any questions let me know.

Summer's Best Ever Butter Cream Frosting

2 cubes real butter
1 tsp. vanilla extract
1/2 tsp. lemon extract (my fav part very understated and refreshing)
1/2 tsp. salt
1 pound (4 cups) powdered sugar
5 tbs. water
( more or less water may be added depending on how dry/damp the weather is)

Cream butter, extracts, salt, and water (start with 4 tbs.)Gradually add powdered sugar. Mix until light and fluffy. At this point the icing should be medium/thin consistency. Add additional 1 tbs. water if needed to thin icing for ease in frosting.