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In our household, birthday cakes aren’t chocolate, vanilla, or marble. They’re carrot cakes. This is a tradition that I started as a kid when I fell in love with my stepmother’s carrot cake with cream cheese frosting. Every year thereafter (even into my 20’s!) she would make me a carrot cake for my birthday. When I finally asked her for the recipe, I was a little surprised that it wasn’t some vintage Grandmother recipe hidden in a recipe box somewhere. Nope, it was straight out of Better Homes and Gardens. I’ve been using it ever since.
Although I always give my kids the choice on their birthday cake, 9 times out of 10 they pick carrot cake. Everyone else in the family is always glad they did!
A whole bunch of notes on this one! I usually add a bit more cinnamon and sometimes a dash of nutmeg. You'll note if you're familiar with the BHG recipe I mix my ingredients in a slightly different order (don't think it makes a difference and with mine you only dirty one bowl). You can make these into cupcakes, but watch the cooking time - you'll cut it in half by baking them this way.
Preheat oven to 350 degrees. Grease and flour 13x9 pan or 2 9" round pans.
In a large bowl, combine eggs and vegetable oil. Add carrots, cinnamon, baking soda, and baking powder, mix well. Add flour and sugar, mix well. Pour into pans, bake for 30-35 minutes, until toothpick comes out clean.
Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Gradually beat in enough of remaining powdered sugar to achieve desired spreading consistency.
Cool cake completely before frosting. Cover and store in refrigerator.
This recipe is posted courtesy of Better Homes and Gardens