Bring the cold carrot cake to room temp before eating

By Kathy Hamman Miller

Cake ingredients:

2 cups flour

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 1/2 teaspoons cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon dried ground orange zest or one grated orange peel (optional)

2 cups pecans chopped course, divided (an 8 ounce bag is enough for both the cake and frosting topper)

4 large eggs

1 1/4 cup vegetable or canola oil

1 cup brown sugar

1 cup white sugar

1 teaspoon vanilla

3 cups finely grated and peeled carrots (around a 1 pound bag if you use a food processor)

Frosting ingredients:

14 ounces of creamed cheese softened

4 tablespoons of butter softened

1 teaspoon vanilla

1 tablespoon of milk

1 lb. box of confectioners sugar

1 cup pecans chopped course

Directions for cake:

Preheat oven to 350 degrees.

Whisk together the dry ingredients – the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium size mixing bowl. Stir until well blended.

Add the orange zest and 1 cup of the chopped course pecans giving it another stir. In a separate bowl whisk the 4 eggs. Stir in the oil, brown and white sugars, and the vanilla with a rubber spatula. Add the dry ingredients to the wet stirring until the batter is smooth. Stir in the carrots.

Place batter in a 9 x 13 greased and lightly floured cake pan. Bake 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.

Directions for frosting:

When cake is cooled mix the softened butter, creamed cheese, together with a hand held mixer beating for about a minute. Add in 1 tablespoon of milk, the box of confectioners sugar and beat until it’s well blended and smooth. Frost than sprinkle a cup of coarsely chopped pecans to the top of the frosted cake for that little extra flavor. Tap the tops to set in the frosting.

I made this cake the night before, covering it, and placing in the refrigerator. The next day I took it out to take to the party, where it could get to room temp before serving. If there is any left with your family, cover and store in the refrigerator to keep the cream cheese frosting at its best. Enjoy!