Carrot Recipes

Carrot Cake

4 eggs
1 cup vegetable oil
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups grated carrot
1 cup pecans, chopped (optional)

Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softenend
2 cups powdered sugar
1 teaspoons vanilla extract
1 teaspoon orange zest (optional)
1 cup pecans, chopped (optional)

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
In a large bowl, beat together eggs, oil, sugars, and vanilla. Mix in flour, soda, powder, salt, cinnamon, nutmeg. Stir in carrots and fold in pecans. Pour into prepared pan.
Bake for 40-50 minutes or until toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting: In a medium bowl combine butter, cream cheese, powdered sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in orange zest and pecans. Frost the cooled cake.