I have an occasional, but ravenous, sweet tooth when it hits. One of the most satisfying cures for this craving is sensuously moist carrot cake with dreamy cream cheese frosting. OMG… YUM!
Correspondences: Cinnamon for love and luck, vanilla for dispelling bitterness and cultivating personal growth.
Ingredients
Cake
2 1/2 cups grated carrot (finely grated)
2 cups all-purpose flour
2 cups sugar
4 large eggs
1 cup vegetable oil
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Optional: 1 C soaked raisins (for an extra zing, soak in rum. 
)
Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened*
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
Instructions
Cake
Grease and flour a 9 x 13 baking pan (or 1/4 sheet pan) and set aside.
Preheat oven to 350 degrees.
Sift the flour, baking soda, cinnamon and salt into a bowl.
In a separate large bowl beat the eggs and oil for 1 minute.
Add the sugar and beat until light and fluffy, about 2 minutes.
Add the vanilla and beat just until incorporated.
Fold the grated carrots into the egg mixture.
Fold half the flour mixture into the egg mixture until combined.
Fold remaining flour in.
Beat batter for 1 minute.
Pour into a prepared 9 x 13 baking pan.
Bake for 25-35 minute or until a toothpick inserted in the center comes out clean.
Cool completely.
Frost with Cream Cheese Frosting.
Frosting
Beat cream cheese and butter together until smooth, about 2 minutes. Mix in vanilla.
Add powdered sugar, one cup at a time, mixing well. For best results, beat frosting for several minutes, to make it extra smooth and fluffy/creamy in texture.
NOTE: High fat cream cheese (available at commercial restaurant suppliers) will increase the overall thickness of the icing. Lower fat cheese will make a more watery frosting. So, don’t use low fat cheese! Cornstarch can be added to thicken the icing, although it’s not perfect.