Carrot Snack Cake

Carrot cake is one of our family's all time favorite desserts. We love it! I usually make this in 2 8 inch round pans and make a double layer cake for Sunday dinners or birthdays, but I was in a rush this week and I just baked it in my 9x13 inch pan. I do this when I need something for snacks more than a dessert. It makes a nice sized snack cake, especially when iced with powdered sugar icing :)

The thing about this cake is that you can add whatever you want to it. Raisins, nuts, pineapple and even coconut if you're into that kind of thing! I like my carrot cake to have walnuts in it, but Kevin isn't a huge fan of them, so I left them out this time. This is carrot cake at it simplest and, just maybe, it's very best.

Carrot Snack Cake
Betty Crocker's New Cookbook

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups flour
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots
1 cup chopped nuts, optional

Mix the first 3 ingredients together, mix well. Add everything but the shredded carrots and stir hard for 1 minute. Fold in the carrots and pout into greased 9x13 inch pan and bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean.
Let cool on a wire rack

Frost with cream cheese frosting

Cream Cheese Frosting

1-8 oz package of cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons milk
4 cups powdered sugar

Mix the cream cheese and butter together. Add vanilla. Mix in the powdered sugar and milk until it's a spreading consistency. Spread on cooled cake.

It's so good your family won't be able to keep their hands off of it!

Did you think I was joking?

This stuff is good!