Carrot Cake

Note: This is not a picture of the cake I made. This is just a funny picture from one of my favorite websites Cake Wrecks. A neighbor loaned me the new book and it is just as funny as the site.

This was the yummiest, moistest healthy carrot cake I have ever made. We had it for our 3 yr anniversary of the day Bear and Kitty moved in with us. (I still can’t believe it’s only been 3 years!). I tripled the recipe and used the extra in muffin cups for snacks – icing wasn’t necessary (but still yummy). (Sorry it took me so long to post the recipe!)

Carrot Cake

Blend together
2 cups sugar (I used Splenda)
1 cup yogurt (I used fat free – plain).
4 eggs (I used 2/3 cup egg beaters)

Add and blend.
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 cups flour (I use whole wheat)
2 cups grated carrots
Optional:
1 small can crushed pineapple (optional)
Raisins and/ or walnuts or pecans (optional and to taste)
Pour in greased pan and bake at 350. (25 minutes for sheet cake to 50 minutes bundt cake). If it jiggles, it’s not done.

Icing (I was lazy and whipped some fat free cream cheese into a reduced sugar cream cheese frosting from the store).
Blend.
½ cup yogurt
2 tsp vanilla
1 8 oz package cream cheese
Add and blend.
1 ½ cup powdered sugar
1 cup finely minced pecans (optional)

OK, now I'm hungry for cake again!