To start with any time you are going to make a recipe from a cook book it is always good to look at what ingredients are needed and make sure you have that ingredient and also the right amount of it. I have not done this in many years, not ever if I can remember. I know I started my love of baking when I was too young to even use the over yet. Ok I will have to tell that story some other time, this story is about a cake named carrot and how it was frosted by cream cheese, then ate and enjoyed by many. I will add I try to make the sweet things a little bit more healthily made. I will use whole wheat flour as often as possible, I have found to use only whole wheat flour makes your bake goods to dry!

Ok I get this recipe from the Betty, that “Betty Crocker” “Best-Ever Carrot Cake” with Cream Cheese Frosting.

Prep time:30 mins Bake: 30 mins Oven:350 degrees cool 2 hours serves: 12

4 beaten eggs

2 cups all-Purpose flour ( I use a whole wheat regular flour blend I make)

2 cups sugar

2 teaspoons baking power

1 teaspoon ground cinnamon

½ teaspoon baking soda

3 cup finely shredded carrots (lightly packed/makes sure very fine or will sink to bottom of pan while baking)

¾ cup baking oil (I split it with some olive oil)

½ cup chopped walnuts (Betty says pecans but I like walnuts with my carrot cake)

1) Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour your 9×1 ½ inch round cake pans, set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.

2) In a medium bowl combine eggs, carrots (use a food processor to shred) and oil. Add egg mixture stir until combined. Pour into prepared baking pans.

3) Bake in a 350 degree oven for 30 to 35 minutes or until a wooden tooth pick inserted near the center comes out clean. Cool on a rack for 10 minutes remove from pans cool toughly on the racks.

4) Frost the cake with the cream cheese frosting recipe that follows this one. Enjoy with many made with love!

Cream cheese frosting

1 8-ounce package cream cheese, softened

½ cup butter softened

2 teaspoons vanilla

5 ¾ 6 ¼ sifted powdered sugar

1) Beat together cream cheese, vanilla and butter in a medium size bowl until fluffy with an electric mixer. Adding 2 cups of sugar at a time folding it in to the cream cheese mixture so it will not blow powdered sugar all over your kitchen. Keep adding the sugar in until mixture is of spreading consistency. It should kind of stick real good if you stop the mixer and lift it.