|Have a slice!|
|I had fun decorating!|
2 & 1/3 cup all purpose flour
1 tbsp baking soda
1/2 tsp salt
1 tbsp cinnamon powder
1 &1/2 tsp nutmeg
1/2 tsp ground ginger
1 &1/2 sticks (1&1/2 cups) butter
3/4 cup brown sugar, packed
3/4 cup white sugar (you may opt to use less if you find this too sweet especially with the addition of the icing)
2 tsp vanilla extract
4 cups grated carrots
1 cup chopped dates/raisin (I used dates - they are also sweet)
1 cup crushed almonds/cashew/pecans/peanuts (I used almonds)
Cream Cheese Frosting --
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 &1/2 cups powdered sugar
Pre-heat oven to 350 ºF.Lightly butter a 13"x9"x2" baking pan. Line with waxpaper. Set aside. Using electric mixer, beat butter and the two sugars in a large bowl until blended. Add eggs one at a time, beating well after each addition. Beat in the vanilla extract. Sift dry ingredients together in a bowl. Add to sugar mixture. Add carrots, dates, and almonds. Beat well. Pour batter into prepared pan, bake for 45 minutes or until done. Cool and prepare frosting.
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Frost the cake when completely cooled. Leave some icing for the "carrots."
Add enough food coloring to achieve the desired color for the carrot tubers and to the leaves. Have fun decorating, and ENJOY eating!