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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I'm addicted to coupons and every penny counts. I hope you will enjoy reading my posts and will share your success stories with me as well.

Monday, September 2, 2013

The Perfect Carrot Cake Recipe

So I can be a food channel junkie.  My new favorite is Ree Drummond otherwise known as The Pioneer Woman.  So far everything I've made of hers has been fantastic!  And so far my favorite recipe of hers has been Sigrid's Carrot Cake.  OH. MY. GOODNESS.  This is seriously the best carrot cake I've ever eaten.  It's plain and simple.  I don't like carrot cakes with extra ingredients like raisins, pineapples, and pecans. And this is totally the cake for those who like it plain and simple.  Although I did make one change to her recipe which was swapping out the vegetable oil for butter.  You can't go wrong with butter.
Ingredients for the Cake
2 cups sugar
1 cup butter, softened
4 whole eggs
2 cups all-purpose flour
1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
Preheat oven to 350 degrees.  Mix together the sugar, oil, and eggs in a large bowl.  In another bowl sift together the flour, salt, baking powder, baking soda, and cinnamon.  Add to the first mixture and combine.  Then add carrots and mix well.  Pour into a greased and floured Bundt pan for 50 minutes.  Cool completely.
Ingredients for the Icing
1 stick regular butter, softened
1 package (8 oz) cream cheese
1 pound powdered sugar
2 teaspoons vanilla
1 cup pecans, chopped finely (optional)
In a large bowl, cream butter and cream cheese.  Add sugar and vanilla and blend, then mix in the nuts.  Spread on cooled carrot cake.
Try not to eat the entire cake in one setting....seriously.

1 comment:

  1. YUMMO!!! Thanks for sharing this Ashley. Of course I enjoy it more when you make it....and I have discovered I really like your cream cheese frosting!!!! Seriously, most others are always sour, so I have never really liked it. Thanks for being a great baker!!! :)

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