Carrot Cake with Cream Cheese Frosting for Happy Father's Day

Happy Father's Day to all fathers! My daughter made this cake this morning for her daddy, Carrot Cake with Cream Cheese Frosting. She made the cake and I made the frosting, and daddy did the eating.. !! We helped daddy with the eating, of course!! hahaha!

We made only half a recipe and have reduced the sugar too. Since the hubby is avoiding nuts, I have replaced the nuts with raisins. The cake is baked in a 7" square baking pan and took 33 minutes to bake till done.

And for half a recipe of the frosting, I have used only 1 cup of powdered sugar instead of two cups, (meant for half a recipe), and it works out great to a spreading consistency.

Cake is moist, soft and delicious! (You did a superb job, girl!) Goes perfectly with cream cheese frosting. Yummy! Thumbs up from daddy and everyone!

Happy Father's Day!!

** my adjustments for half a recipe is listed in blue. I've used a 7" baking pan.
Carrot Cake with Cream Cheese Frosting
(adapted from "Betty Crocker : The Big Book of Cakes")
Cake :
1-1/2 cup granulated sugar (1/2 cup)
1 cup vegetable oil (1/2 cup)
3 eggs (1-1/2)
2 cups all-purpose flour (1 cup)
2 teaspoons ground cinnamon (1 teaspoon)
1 teaspoon baking soda (1/2 teaspoon)
1 teaspoon baking powder (1/2 teaspoon)
1 teaspoon vanilla (1/2 teaspoon)
1/2 teaspoon salt (1/4 teaspoon)
3 cups shredded carrots (5 medium) (1-1/2 cups)
1 cup coarsely chopped nuts (replaced with 1/2 cup raisins)

Frosting :
1 package (8 oz) cream cheese, softened (120 gm)
1/4 cup butter, softened (30 gm)
2 to 3 teaspoons milk (1 teaspoon)
1 teaspoon vanilla (1/2 teaspoon)
4 cups (1 lb) powdered sugar (1 cup)

1. Heat oven to 350F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray, lightly flour. (for half a recipe, I've used a 7" square baking pan, greased and lined with parchment paper)
2. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour batter into pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. (Using a 7" square baking pan, the cake is done at 33 minutes).
4. For the frosting : In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost cake. Store covered in refrigerator.

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