Carrot Cake

I have been busy lately baking cakes, uhmmm, experimenting actually.

Since my first banana-choco cake, I have baked two more banana cakes. One was a simple banana cake without chocolate, it was okay, tasted like banana cake, lol. In my second banana cake, I added more bananas to make it more bananalicious but the batter became so thick I had to add liquid. I decided to add milk (the recipe did not call for milk) and my banana cake turned out to be a banana pudding, hahaha.

This time around, I wanted to try something healthier for my twins, so I decided to go for a carrot cake. This recipe is from www.epicurious.com and it's very, very simple to do. The recipe calls for two sets of 9" round baking pans and since my oven can only accommodate one, I had to slash the ingredients by half. I also used a square pan instead of a round pan.

I decided to go further and added some frosting to my cake. I don't have cream cheese on hand so I went for a simple frosting which is made of confectioner's sugar, milk and vanilla extract. I mixed these three ingredients until it became a little pasty.

My carrot cake doesn't have salt. I also only used half of the required baking soda..

The recipe says preheat oven at 375 degrees F and bake the cake for 30 minutes. Exactly what I did! But look at my cake. I only baked it for 20 minutes, had I baked the cake for 30 minutes, I don't think it would still be edible, lol.

Here's the recipe from www.epicurious.com

For the cake:
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots (appx. one pound)

Icing:
1 (8 oz.) package cream cheese (room temp.)
1 stick of butter (room temp.)
1 box 4x powdered sugar
2 teaspoons pure vanilla extract
Pecans, chopped (for garnish)