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Keep-a-man Carrot Cake
This recipe could be called by many fun and inappropriate names, but my husband will assure you that it is the reason we have our 4th child. I have been perfecting this recipe for years, but it has been delicious every time, through all the trials!
Prep Time: 00:35
Cook Time: 00:35
4 eggs 1/2 cup (1 stick) butter, melted and cooled
1/2 cup applesauce
8 oz can crushed pineapple, drained
1 cup white sugar
1 cup brown sugar
3 tsps vanilla
2 cups flour
2 tsps baking soda
2 tsps baking powder
1/2 tsp salt
4 tsps cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
3 cups grated carrot (1 lb bag cooking carrots)
1 cup chopped pecans (optional, but delicious! )
1/2 cup (1 stick) butter, softened
8 oz block cream cheese, softened
3 and 1/2 cups powdered sugar
1 tsp vanilla
1Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2In a large bowl, whisk together the eggs, butter, applesauce, pineapple, sugars, and vanilla.
3Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4Stir in the shredded carrots and chopped pecans.
5Pour evenly between the two pans and bake at 350 for approximately 35 minutes, or until toothpick comes out clean.
6While cake is baking, make the frosting.
7In a large bowl, whip together the softened butter and cream cheese.
8Add the sugar 1 cup at a time, mixing thoroughly with each addition.
9Add the vanilla. Mix until smooth. Use more or less sugar for desired consistency.
10Once cake has cooled, remove from pans, frost the top of the bottom layer, then add the second cake round. Then frost gently over the whole cake.
The beauty of cream cheese frosting is that it looks pretty when it's not smooth on the cake! Just keep swirling the knife around for desired effect! It's the easiest "fancy" cake to make! Sprinkle some chopped pecans over the top for a fun look! ;-)
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