Carrot Cake

Who doesn't want to go to the freezer, pull out a dessert prepared ahead of time, allow it to thaw on the counter for 6 hours and serve?!  I DO!  Wrap up a freezer cooking day by making this dessert.  It bakes (and scents up your kitchen and home) wonderfully!  This is our family recipe for Carrot Cake.  We have to admit, it is AMAZING (and most would say "better") when made ahead, frozen and thawed on the counter for 6 hours.  So company coming?  An event you need to take a dessert?  Make this cake when you have the "time", pull out, thaw & wow your friends!

Carrot Cake
2 c. sugar
2 c. flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 c. oil
4 eggs
3 c. shredded carrots

Mix the dry ingredients in a mixing bowl until well combined.

Add wet ingredients, mix well and pour into a greased 9X13 pan.  Pop in the oven at 350 degrees for 50 minutes.  (Please excuse the oven rack in the picture).


While cake is cooling make frosting.

Mix 1/2 stick of softened butter, 1 pkg of cream cheese (8oz) softened,  1 tsp. vanilla and enough powdered sugar to make a frosting consistency.  I use nearly all of one small box of powdered sugar.  (Makes alot of frosting, keep the extra for your bagels in the morning).  Frost cake and freeze!  Thaw and enjoy at your convenience!

1 comment:

  1. Huh! Didn't realise you could ice and then freeze it!! That's a great tip!