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Hi Foodie Friends!

Do you get seasonal cravings? I usually get a craving in the fall for butternut squash soup and a pot roast with potatoes and carrots. In winter, I really love baked potato soup with a crusty tomato and mozzarella panini. Oh and spring, I crave lemon bars and fresh salads. And the summer, I can’t resist the smell of a charcoal grill and crave a juicy burger or steak.

And sometimes I get a crazy craving I can’t explain and that’s why I made a very delicious carrot cake! I’ve been craving carrot cake for weeks now. I’m really not sure why. And no, I am not pregnant. Come to think of it, I didn’t really have cravings when I was pregnant. Maybe I’m a backwards kind of person!

Anyway, I’m a big Pinterest fan and found this incredible recipe from Ree Drummond, The Pioneer Woman. You may have seen her a couple times on our own In the Kitchen with David. I just adore her. She is so down-to-Earth and her food is absolutely delicious. I’ve made a couple of her recipes and they are so easy and oh so good.

Sigrid's Carrot Cake

Recipe by Ree Drummond, The Pioneer Woman

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Difficulty: Easy

Servings: 12

Ingredients

Cake

• 2 cups sugar


• 1 cup vegetable oil


• 4 whole eggs


• 2 cups all-purpose flour, plus more for dusting


• 1 teaspoon baking powder


• 1 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 2 cups grated carrots


• Butter, for greasing

Icing

• 1 stick butter, softened


• 1 package (8 Ounce) cream cheese, softened


• 1 pound powdered sugar


• 2 teaspoons vanilla


• 1 cup pecans, chopped really finely

Preparation Instructions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.

Hope you enjoy this recipe as much as my family and I have!

Your Foodie Friend Lori