Carrot cake with cream

 *Carrot cake with cream cheese frosting*


°1 c butter (salted sweet cream)

°1 c granulated sugar

°1/2 c brown sugar

°2 eggs

°1 t vanilla

°3 cups all-purpose flour

°2 1/4 teaspoons cinnamon

°1 teaspoon baking powder

°1 teaspoon baking soda

°1/2 teaspoon salt

° 2 cups shredded or chopped raw carrots

°Best cream cheese frosting

°1 cup chopped pecans


Grate and chop 2 cups of raw carrots

In a large bowl, cream butter and sugars until light and fluffy.

Beat in eggs and vanilla.

Mix the cinnamon, baking powder, soldered bread and salt and mix well.

Add flour and mix until combined.

Add 2 cups of carrots.

Bake the biscuits in a 375 degree oven for 13-15 minutes or until golden brown around the edges.

Allow cookies to cool.

Frosting with the best cream cheese frost.

Place chopped pecans around the edges of the cookies.

Enjoy !