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Birthday Carrot Cake

Carrot Cake

My husband's Carrot Cake Birthday

For my husband’s birthday I made a 9×13 inch sheet cake. Carrot cake is his favorite kind of cake, so that is what I baked for him. In the past I only made carrot cake using a cake mix I bought at the store, but this time I wanted to try to bake it from scratch. The cake mix is ok, but too sweet for my taste. When I make a cake I never use all of the sugar listed. I always cut the amount in half or use ¾ of it. I found a carrot cake recipe on www.allrecipes.com, which turned out to be really good.
Here is the recipe:
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar (I only used about 1 ¼ cups, because I do not like it too sweet)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
1. Beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in the carrots. Pour mixture into 9×13 inch pan.
2. Bake in the preheated oven (350°F) for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely.
The recipe calls for pecans in the cake and on top on the icing, but because I did not have any at home I left them out.
Cream cheese frosting goes best with carrot cake. It had the perfect consistency to ice the cake smooth-ly. Please check the Recipe section for the ingredients.
I also mixed up a little bit of butter cream icing to use for the decoration; stiff consistency for the roses and medium consistency for the leaves and borders. I colored the icing and mixed some of it with pip-ing gel for the writing. I was surprised how well I was able to write on the cake. It is not perfect, but I did better than expected. It is very different from writing on paper. I am not too happy with my roses though. The icing was too soft which made the petals thick and lumpy. Practice makes perfect!
The homemade carrot cake is so much better than the mix. Even though grating three cups of carrots is tedious work, it is worth it. The cake was moist, fluffy and tasted amazing.

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