Monday, September 5, 2011

Practice, Practice and the Best Carrot Cake Ever!

Little Lotte Lou's 1st birthday is coming up this month.  1st birthday's are always so exciting!  This time there is a little sadness mixed in the excitement.  Lotte is our last baby.  My last baby, and she's not a baby any more.  She's trying to walk and saying words.  I could go on and on about how I wont get to hold another one of my own newborn babe's. Or feel the kicking and punches of  tiny hands and feet.  But then I will be in tears and never get this post done!

Anyhoo, we were talking about Lotte's birthday. 

As I said in this post, I am trying to get better at cake decorating.  When I saw this post  at Girl Inspired  I wanted to try it.  So today, because it is Labor Day and hubby is home,(meaning he had the kiddos)  I thought I would practice.  Carrot cake is his favorite so he was happy to watch them so I could bake.







I like the way it turned out.  Fun ruffles for a cute little girl.  I also practiced some flowers but they didn't turn out so well, so no photo.  I might do this one for Lotte's birthday.  I can never decided!  I do like this one too hmmm.  ( Also from Girl Inspired)  So many choices!

I wanted to share with you the best carrot cake recipe ever!!  A few years ago my Aunt Margo put together a family recipe book.  I LOVE it.  I use it often.  It has recipes in it that I wouldn't have any other way.   

The carrot cake recipe comes from Aunt Margo.   I tweaked it a little hope you don't mind Aunt Margo. 

The Recipe:
Carrot Cake

  • 1 1/2 cup vegetable oil
  • 4 eggs 
  •  2 cups sugar
  • 1 tsp. vanilla
  •  1 1/2 tsp. cinnamon
  •  1/8 tsp. ginger
  •  1/8 tsp. nutmeg
  •  1 tsp. salt
  •  2 1/4 cups flour
  • 2 tsp. baking powder
  • 1 1/2 cups flaked coconut (optional)
  •  2 cups shredded raw carrots
  • 1/2 - 1 cup chopped nuts (optional)
  • 1 (8oz) can tidbits or crushed pineapple (drained)
Put each ingredient as listed in bowl, mixing well after each entry.  Pour batter into a greased and floured 9x13 pan.  Bake at 350 degrees for 40 min.  Cool and frost with cream cheese frosting.

I used 2 8 inch cake pans greased and floured.  Baked at 350 for  30 to 40 mins. or until a toothpick inserted in the center comes out clean.

Cream Cheese Frosting:  (I double this for a round cake)
  • 1/2 stick butter
  •  1 tsp vanilla
  •  1 (8 oz) pkg cream cheese
  • 2 1/2 cups powdered sugar 
  •  1 TBSP milk (if to thick)
YUMMY!

Thanks for hanin' out.







I will be linking up to the great party's on my party page.  Please check it out and pay them a visit.  They are all so great! I am also linking up here.

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