Gulf Coast Family

With March being National Nutrition month we thought it appropriate to prepare something that was completely void of chocolate. This month we tried out a moist and thick carrot cake recipe that had a wonderful nutty flavor. Your kids will absolutely love preparing this recipe, and when they are finished chances are that they will completely forget that they are eating a cake made from a vegetable.

Pecan-Carrot Cake

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 pound carrots, grated
• 1 cup raisins or other dried fruit
• 1 cup chopped pecans

• 4 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

1. Cream butter and sugars. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, baking soda, cinnamon, and salt. Add to creamed mixture, alternating with juices.
3. Stir in carrots, raisins, and pecans.
4. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 50-60 minutes.
5. For frosting, mix cream cheese, confectioners’ sugar and vanilla until smooth. Frost cake. Sprinkle with pecans.

Do your children love to whip up special treats in the kitchen? Do you have a favorite recipie? Email us at articles@gulfcoastfamily.org, and we may feature your young cooks in a future issue!