Tomorrow is my husband’s birthday. I made his favorite, carrot cake, to serve last night when company was over. Sadly, in the hustle & bustle, I failed to snap a picture. The one below came from the web.
Like I said, carrot cake is my husband’s favorite & I have used the same recipe as my mother all of my life – until this week. The old family recipe calls for a cup of oil, which isn’t the healthiest way to add moisture to a cake. I decided to swap butter for oil & add buttermilk. My guys all agreed that the new recipe is better. Please don’t tell my mom!
2 sticks butter, softened
2 cups sugar
1 teaspoon vanilla
2 cups self rising flour
2 teaspoons cinnamon
1/2 cup buttermilk
3 cups grated carrots
Cream together butter, sugar, & vanilla.
Add eggs, one at a time.
Stir cinnamon into flour. Alternate flour & buttermilk, until blended.
Fold in carrots.
Divided evenly between 3 8″-9″ round cake pans that have been sprayed with Baker’s Joy or greased & floured.
Bake at 325 for 15-20 minutes or until toothpick comes out clean.
Cool for 10 minutes. Remove from pans. Cool completely.
Frost with cream cheese frosting.
Cream Cheese Frosting
12 oz cream cheese, softened
6 tablespoons butter, softened
6 cups powdered sugar
1/2 tablespoon vanilla
Cream butter & cream cheese. Add remaining ingredients. Beat on high until fluffy.