Delicious Carrot Cake

I had such a craving for carrot cake the other day. Maybe it was the spring-ish weather we've been having. Or maybe it was just that amazingly rich frosting that I needed. Either way, I was going to make it. And I was going to eat it. And that was that.

This cake is a great way to use up a few carrots left in the crisper. The rest of the ingredients were pretty standard but I did add 2 tablespoons of plain yogurt to the batter because I really love a super moist cake. I also cut the sugar in half because I wanted it to be more of a cake you could eat with tea or coffee, rather than a overly sweet dessert. The frosting balanced that out though because it was just the right amount of sweetness. Next time I think I would add 1 or 2 more grated carrots, however this was absolutely delicious, and perfect for the beginning of spring.

Carrot Cake

adapted by The Pioneer Woman

For the Cake:

1 cup sugar

1 cup vegetable oil

4 eggs

2 tablespoons plain yogurt

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups grated carrots, finely

For the icing:

1 stick unsalted softened butter

16 oz cream cheese

2 teaspoons vanilla

1 cup pecans, chopped finely

1 In a large bowl, beat the eggs, oil and sugar together.

2 In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.

3 Add the dry ingredients to the wet and beat little by little. Add grated carrots to the batter and stir.

4 Pour into a greased 9x13 pyrex and bake 25 minutes.

5 While the cake is in the oven, prepare the icing by creaming the softened butter and cream cheese together. Add sugar and vanilla and blend well. Then, add the pecans and stir throughout. Spread on cooled cake.