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Today is National Carrot Cake Day!

Wednesday, February 03, 2010 Posted by Rita A

Oh the delicious carrot cake with cream cheese frosting has a National Day, today. We all know the rich, decadent taste of carrot cake but I wanted to find something a little different. Browsing through my favorite foodgawker, I found a few interesting recipes to try.

From Piggy's Cooking Journal there is a recipe for Carrot Cake Shortbread. A beautiful shortbread sandwich cookie rich in carrot cake flavors.

From The Clean Plate Club here is a recipe for Inside Out Carrot Cake Cookies. The frosting is sandwiched in the middle. The recipe is provided as a pdf file.

From Happy Love Strawberry (love that name!) I found a recipe for Carrot Cake Pancakes with a cream cheese spread. Wow doesn't that sound like One 2 Try?

For the Carrot Cake purists here is a recipe from Food Festivals for a traditional Carrot Cake.

Carrot cake is a sweet spice cake made with grated carrots.

Carrot Cake Recipe
2 cupscake flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
2 cups granulated sugar
1-1/2 cups vegetable oil
2 cups grated carrot
8 oz. can crushed pineapple, drained
1/2 cup chopped nuts, optional

1/2 cup butter or margarine
8 oz. package cream cheese, softened
1 teaspoon vanilla
1 lb. powdered sugar

Preheat oven to 350°F.
Grease three 9 inch cake pans (or a one 9x13 inch pan).
Sift flour, baking powder, soda, salt and cinnamon together. Set aside.
Beat eggs, then beat in sugar. Let rest 8-10 minutes.
Stir in oil, carrots, pineapple, and nuts.
Stir in dry ingredients until well mixed.
Pour into prepared pans.
Bake 35-40 minutes or until cake is done.
Cool in pans on wire racks 10 minutes, then turn onto wire racks to cool completely.
Make the frosting by creaming butter, cream cheese, and vanilla together.
Beat in powdered sugar. If frosting is too thick, thin with milk.
Frost cake.

There are lots of happy rabbits out there. Enjoy your day!