It is a truth universally acknowledged, that a single person in possession of a good event, must be in want of a carrot cake.
And so, for those who are searching for the perfect carrot cake, here is a simple recipe to enjoy. Bonus: you don’t have to grate carrots! I hate grating! I find it, well, grating.
20 Carat Carrot Cake
Preheat oven to 350 degrees Farenheit or Celsius. One of the two.
Grease and flour a tube pan.
Use beaters if you have them.
- 4 eggs
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 3 small jars of baby food carrots or two cups grated regular carrots (or a combo of both)
If you enjoy chunky carrot cake, be sure to add some walnuts, grated carrots, raisins, or coconut to the batter; to enjoy a smooth texture, though, just use baby food.
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt.
Add this to the wet mixture.
Bake it until it’s done or the toothpick inserted in centre comes clean. A clean hat pin is even better because it’s longer and less likely to lead to third degree burns from your oven.
For frosting, mix:
- 1 package cream cheese (one block)
- 1/2 cup melted margarine
- 3 1/2 cups icing sugar
- 1 teaspoon vanilla (or to taste)
Slap that icing onto the cake once it’s out of the pan and cooled off. If you don’t cool it off first, you’ll discover you have less icing on your cake than you do your counter (or fingers if you happen to catch the emergency in progress.)
Enjoy! I prefer my cake with coffee. Milk works well too.
Use cardio equipment for at least 60 minutes to burn off one slice of cake.