Monday, January 18, 2010

A simple gift + Carrot Cake Recipe

I put together a flower arrangement for a co-workers birthday. It's hard for me to believe but this is her big 8-0! I recycled a jar, used some left over ribbon (from my apron project) and bought some flowers. Total cost was under $10 and I think the arrangement turned out very pretty!

I also made her a carrot cake from scratch with yummy homemade cream cheese frosting!

Here is the recipe for the Carrot Cake

4 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspooons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners sugar
1 teaspooon vanilla extract
1 cup chopped pecans (optional)

1)Preheat over to 350 degrees F.  Grease and flour a 9x13 inch pan.
2) In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans (optional). Pour into prepared pan.
3) Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes then turn out onto a cooling rack and let it cool completely.
4) Prepare frosting. In a medium to large bowl, combine butter, cream cheese, confectioners sugar and 1 teaspoon of vanilla. Beat until the mixture is smooth and creamy. Stir in the chopped pecans (optional). Frost the completely cooled cake.