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

4 eggs

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.