Monday was my mother's birthday. I don't know a person in the world who deserved a wonderful birthday more then my mom did; and there are few things she enjoys more then good food. Therefore, when her special day came around, I couldn't think of a better gift then to make a fancy Chinese dinner followed by her favorite dessert -- carrot cake!
I am not sure whether most people are generally partial to this unusual cake flavor, but ever since we have had a particular amazingly-delicious recipe for it, I have considered it one of my favorite desserts. It is moist and flavorful, topped with a sugary cream cheese frosting which compliments it perfectly. Let's just say I could eat it for breakfast, lunch, and dinner (actually, I already have eaten it for all three of those meals).
Also, seeing that it's fall, I believe this orange cake is quite appropriate for the season.
1 1/4 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking power
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup raisins (optional)
Cream Cheese Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners sugar
1 teaspoon vanilla extract
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking power, salt and cinnamon. Stir in carrots and raisins. Pour into prepared pan.
Bake in the preheated over 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 an cool completely.
Tip: I usually line my pan with wax paper to remove it from the pan easily.
For the 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 cooled cake.
And I am terribly sorry about exlucding the last part of the recipe until now! I honestly forgot about it!