Another Adventure in Baking

Okay... so my surgery is in 2 days and I have to get as much done as I can. Today I made more Chocolate Chip Almond Zucchini Bread and I ventured into making a homemade Carrot Cake. So here's the Carrot Cake recipe. I hope it turns out!

Carrot Cake

Ingredients:

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1/2 cup slivered almonds

Cream Cheese Frosting:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. Grease and flour (I use Powdered Sugar) a 9" cake pan or 2 - 9" pans.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in almonds. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Top with a small handful of slivered almonds.