Carrot Cake

My Achilles heel of the dessert world.  I have absolutely no willpower when there’s a plate of this sitting around.  It’s a good thing I can only get cream cheese in a city two hours away.  The recipe is fairly simple, but sometimes simple is best.  I found the recipe here; the only change I made was to take out the nuts.  For me, nuts ruin the wonderful texture of carrot cake.

Cake:

• 4 eggs
• 1 1/4 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups grated carrots

Frosting:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Beat eggs, oil, sugar and vanilla together.  Mix in flour, baking soda, baking powder, salt, and cinnamon.  Fold in grated carrots.  Pour into two 9 inch round pans or a 9X13 pan that’s been greased and floured.  Bake at 350 F for 40 minutes.  Let cool in pan for 10 minutes, then allow to cool completely on a wire rack.

For frosting, combine butter, cream cheese, sugar, and vanilla and beat until mixture is smooth.  Frost cake and try to stop yourself from eating half of it that moment.  Best kept refrigerated (assuming it ever makes it to the refrigerator).