The thought of going a full day without posting something sweet just makes me crazy. When I found this in the same old Tea Time Magazine that the Bittersweet brownie recipe came from, I saved it for when I had the energy to shred 2 cups of carrots, but now that you can buy them in the store already shredded, I love to make any type of carrot cake. This one combines the flavor of cream cheese in the cake. So…when you are thinking, “I need to eat more veggies” hiding them with cream cheese is a great way to eat healthy. At least in my world.
1 1/2 cups butter, softened
1 ( 8oz) cream cheese, softened
3 cups sugar
3 cups all purpose flour
1 1/2 teas ground cinnamon
6 large eggs
1 teas vanilla
1/2 teas lemon extract (or orange extract) (I used the orange because I added orange zest to the batter)
2 cups shredded carrots
1 cup finely chopped pecans
Preheat oven to 325. (I added orange zest along with orange extract) Grease and flour a 12-cup Bundt pan. Using mixer, beat butter and cream cheese until creamy. Gradually add sugar, beating at medium speed 5-7 minutes.
In small bowl, combine flour and cinnamon. Add 1 cup flour mixture to butter mixture, beating at low speed until blended. Add 2 eggs, beating just until yellow disappears. Repeat procedure with remaining flour and eggs.
Stir in vanilla and lemon (or orange) extract, carrots and pecans. Pour batter into prepared pan.
Bake 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
2/3 cup powdered sugar
4 tablespoon orange juice
Add enough powdered sugar to make glaze spreading consistency.
In small bowl, combine sugar and orange juice, stirring until smooth. Drizzle over cooled cake.