Spring means more sunny days around the corner, gorgeous delicate flowers blooming all around us and carrot cake of course! It’s definitely the highlight of spring because every year around Easter I always make this carrot cake or these cupcakes at least once.
- Ingredients :
° 1 cup butter (salted sweet cream)
° 1 cup granulated sugar
° 1/2 cup brown sugar
° 2 eggs
° 1 teaspoon vanilla
° 3 cups all-purpose flour
° 2 1/4 teaspoons cinnamon
° 1 teaspoon baking powder
° 1 teaspoon baking soda
° 1/2 teaspoon salt
° 2 cups shredded or chopped raw carrots
° Best cream cheese frosting
° 1 cup chopped pecans
- Directions :
Grate & chopping 2 c raw-carrots
In a large bowl, cream butter and sugars until light and fluffy.
Beat in eggs and vanilla.
Mix cinnamon, baking powder, baking powder and salt and mix well.
Add flour and mix until combined.
Add 2 cups of carrots.
Baking biscuits in 375 degree oven about 13-15 min or until golden brown round edges.
Permit cookies to cold .
Frosting with good cream cheese frost .
Placing chop pecans round edges of cookies.