Carrot Cake with Cream Cheese Frosting--Happy Birthday!

I am reposting this oldie yet goodie!

I thought this recipe was perfect for the Easter Holiday! I decided to try making Carrot Cake for my hubby, one of his favorites! I attempted to make carrot cake only once before, when I was first married, it turned out awful... it was oily and flavorless. So this time I decided to play it safe and break out of my trusty Betty Crocker Cook book. Sure enough, Betty came through, and the cake was fabulous!

Carrot Cake
Ingredients
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
I also added, 1 tsp of nutmeg, and 1/2 cup coconut

1. Heat oven to 350 degrees. Grease bottom and sides of pan. I used a spring form pan, but you could use a 9x12, or two round pans.

2. Beat sugar, oil, and eggs, until well blended. Add remaining ingredients except, carrots and nuts. Mix together well. Fold in carrots and nuts. Pour into pan(s).

3. Bake 40-45 minutes for 9x13; 30-35 minutes for rounds.

Cream Cheese Frosting
1 package (8 oz) cream cheese frosting, softened
1/4 teaspoon butter or stick margarine
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl until smooth. ( I used my Kitchenaid). Gradually mix in powdered sugar one cup at a time. Frost on cooled carrot cake.

Please, do not be jealous of my mad cake decorating skills!

Here is a picture of my two birthday buddies, Angel did not know what to think of flames on her cake! We had family over to celebrate their special day, and eat cake! It was a simple and sweet birthday!

I like to link at these fabulous parties, come join in the fun!