Directions: |
Directions:Preheat oven to 350º. Using a mixer, cream butter and honey. Add eggs one at a time, beating well after each egg. Add vanilla and spices. Set the mixer aside, and use a spoon for the remaining mixing. Using a spoon, add carrots and nuts. Mix the baking soda and baking powder into the flour (if using self-rising flour, omit baking soda and baking powder.) Gently stir in flour until well blended. Pour into greased (bottom only) 9 x 13 pan or use 2 8" cake pans. Bake for 30 to 40 minutes in preheated oven. Cake is done when toothpick inserted in center comes out clean.
Frosting:
1 box confectioners sugar. 1 stick butter. 1 8-oz. pkg. cream cheese. 1/2 c. chopped nuts. Cream butter and cream cheese. Add sugar. Stir in nuts. Frost cooled cake. Store in refrigerator. Enjoy! |
Personal
Notes: |
Personal
Notes: My friend and neighbor in Massachusetts, Kathy Segal, made this cake and I thought it was the best carrot cake ever. She gave me the recipe, neglecting to tell me to do most of the mixing WITHOUT a mixer. The first two times I made this cake, using a mixer for the whole procedure, the cake came out very dense and felt like it weighed a ton! I finally asked Kathy to come over and watch me make it so I could find out what was going wrong. You see, I had never made a cake from scratch before and had always used a mixer.After a good laugh, she explained that using the mixer to mix the flour was the reason for the dense cake!
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This recipe for Kathy's Carrot Cake is from