Carrot Cake

Carrot cake was one of my favorite recipes to make with my grandmother growing up. Now we did not always see eye to eye or see each other but when we saw my grandmother it was all about potato soup and carrot cake (our 2 favorite things to make). I have not made this recipe since 2007 when I had my first born Kris. My second born, Kai has been really into learning how to bake as of lately so I figured what better recipe to start with then something my grandmother and mother showed me sooooo many years ago when I was her age.

You Will Need:
2 Cups Flour
1 tsp Vanilla Extract
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Ground Clove
3 Eggs
1 1/4 Cup Apple Sauce
1 1/2 Cup Sugar
1 tsp Baking Soda
1 tbsp Baking Powder
1/2 tsp Salt

2 Cups Carrots
Cream Cheese Frosting:
8 oz pkg. Cream Cheese
1 stick Butter
1 1/2 tsp Vanilla Extract
1 1/2 Cups Powdered Sugar

1 Cup Walnuts (chopped)

Blend together your eggs, sugar, and applesauce

Add vanilla

Once blended add your dry ingredients

Blend until well incorporated 

Grate your carrots, this honestly took us forever because we used BABY CARROTS!

Fold in carrots

Pour even amounts into your cake pans

Bake at 350 for 30-45 mins.

Time to make your frosting; add cream cheese and butter into your kitchen-aid mix well

Add vanilla and powdered sugar until the flavor is to your liking (I added the amount above... I do not like super sweet frosting) then I folded in the nuts

Spread onto cake

Put in fridge until frosting is set