Happy Mother’s Day! Do you know that I think you’re a really great Mom? Because you are. And I really love you. I also really love your carrot cake recipe. I didn’t even know you had a carrot cake recipe until we spoke a few weeks ago and I mentioned I was going to a carrot cake party and needed a recipe. And, like the awesome Mom you are, you came through with this gem! It’s a great recipe. The cake is spiced just right, it stays super moist, and the cream cheese frosting was just tangy enough and not too sweet. I’ll definitely make it again.
I ended up making these cute little stuffed cupcakes instead of a regular cake, and I thought they were so cute, I wanted to share them with you. I dedicate this post to you, Mom. You really are the greatest. Happy Mother’s Day!
For everyone else, here’s the recipe. Hope you enjoy as much as I did!
Peggy's Carrot Cake Recipe
This recipe is the perfect balance. It's not too sweet, is earthy, spicy and moist, and has the perfect complement of tangy cream cheese frosting. Thanks for the recipe, Mom!
2 c white sugar
1 1/4 c vegetable oil
2 tsp vanilla
2 c flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
3 c grated carrots
1 c chopped pecans
1/2 c butter, softened
8 oz cream cheese, softened
4 c confectioners sugar
1 tsp vanilla
1 c chopped walnuts or pecans
Preheat oven to 350 F. Prepare your pan, 9x13" for a sheet cake, 2 9" round pans for a layer cake or use a cupcake tin for cupcakes.*
Beat together eggs and sugar. Add oil and vanilla. Sieve together flour, baking soda, baking powder, cinnamon and salt and add to egg mix. Stir in carrots and fold in pecans. Be gentle with your mixing - if you overmix the dry ingredients into the wet ingredients, the cake will come out tough.
Pour batter into prepared pan(s). Bake 40-50 minutes or until cake raises and pulls away SLIGHTLY from sides. Don't overbake.
Let cool about 10 minutes, then cover with foil and let cool completely.
For the frosting, cream butter, cream cheese and add vanilla. Add sugar until spreading consistency is reached. (I didn't need to add any extra.) At this point you can either add the nuts to the frosting or save them to decorate the cake with. My mother loves cream cheese icing and will often double this recipe so she has plenty.
*To do what I did, fill a muffin tin with about a 1/2-inch of batter and bake for 10 minutes or so. Then you can stuff them with icing in the middle and on top. Once I had them filled, I rolled them in crushed pecans and walnuts.