Carrot cake



°1 c butter (salted sweet cream)


° 1 c granulated sugar


° 1/2 c brown sugar


°2 eggs


° 1 teaspoon vanilla


3 cups all-purpose flour


° 2 1/4 teaspoon cinnamon


° 1 teaspoon baking powder


° 1 teaspoon baking soda


° 1/2 teaspoon salt


° 2 c shredded or raw carrots


° BEST Frost Cream Cheese


° 1 c pecans




Grate & chopping 2 cups raw carrots


In a bowl, cream butter and sugars until light and fluffy.


Beat in eggs and vanilla.


Mix the cinnamon, baking powder and salted bread and mix well.


Add flour and mix together.


Add 2 cups of carrots.


Bake biscuits in a 375 degree oven for 13-15 minutes


Allow cookies to cool.


Frosting with the best cream cheese.


Place the pecan pieces around the edges of the cookies.



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