Extra Special Carrot Cake Recipe

Extra Special Carrot Cake Recipe
from Patty's Cakes
Sent in by Cyber Bob

4
1 1/2 cups
2 cups
2 cups
1 tsp
2 tsp
2 tsp
3 cups
2 tsp

Frosting
1 pkg. (8 oz)
4 Tb (1/2 stick)
3 cups
2 tsp

Eggs
Vegetable oil
Sugar
Flour
Salt
Baking soda
Cinnamon
Grated carrots
Vanilla

Cream cheese, room temp
Butter, room temp
Confectioners' sugar
Vanilla

After cooling ice with Cream Cheese Frosting:

Oven Temp ~ 350° Baking Time ~ 50-55 Min.
Pan Type ~ 9X13 inch pan

Preheat oven, grease and flour pan.

Beat eggs, add oil gradually; then add sugar. This mixture should be very frothy.
Mix together the flour, salt, soda and cinnamon; combine with first mixture. Grate carrots either by hand or with the food processor, making sure to drain the liquid from the carrots. (Grated carrots work better with the batter instead of using the blade with your food processor.)
Stir in carrots and flavoring.
When using greased pans, place a piece of wax paper in it after it has been floured - this tip helps to keep the carrot cake from sticking - (some carrots have too much natural sugar and can cause cake to be stickier and not release from pan easily.)
Bake.

Frosting
Place the cream cheese and butter in a large mixing bowl.
Blend with an electric mixer on low speed until combined.
Stop the machine.
Add the powdered sugar a little at a time, blending with the mixer on low speed until the sugar is well incorporated, l minute.
Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
(Makes 3 cups, enough to frost 24 cupcakes, need to double for other sizes of cakes).

Variations of frosting:

In place of 2 teaspoons vanilla, add: 2 teaspoons coconut flavoring , or 1 tsp of maple extract. Enjoy

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