Hey ya'll! It's time for a recipe!

How did everyone's weekend go? Mine was so boring. All I did was stay home the whole weekend and watch television, and do homework. Homework, homework, homework. That's all my life mostly consist of. LOL.

Anyhow, I owe you a recipe. So, here goes!

photo courtesy of: Google Images

Carrot Cake

Cake:

2 Cups granulated sugar

1 cup vegetable oil

4 whole eggs

2 cups All-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

2 cups grated carrots

Butter, for greasing

Icing:

1 stick butter, softened

1 (8oz.) pkg cream cheese

1 pound powdered sugar

2 tsp. vanilla extract

1 cup pecans

Directions:

1. For the cake: Preheat oven to 350*. Mix together the granulated sugar, oil, and eggs in large bowl. In another bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the sugar mixture and combine. Then, add the carrots and mix well. Pour the batter into a greased and floured bundt pan and bake until done, about 50 minutes. Leave to cool completely.

2. For icing: In large bowl, cream butter and cream cheese together. Add the powdered sugar and vanilla, and blend. Then, mix in the pecans. Spread icing on the cooled carrot cake.

Recipe is courtesy of: Food Network's Pioneer Woman- Ree Drummond

I have not made this one yet, but I want to try it soon. However, we are trying to eat low carb/calorie.... Maybe I can try to make it a low calorie dessert. We shall see. Anyway, let me know if you like it! I would love to get your feedback.

May you all have a blessed week!

Remember to be kind, and love others for we are all fighting some kind of battle.

#boil #reduce #recipe #heat #butter #water #delicious #cooking