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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Thursday, September 27, 2012

Sharron's Carrot Cake

I've got a good friend in California who gave me this recipe. This is the BEST carrot cake I have EVER eaten. Ever. She gave me the recipe years ago and it's a hit every time I make it. Moist, dense and yummy. I made this for my daughter's birthday dessert the other night and she was pretty happy. I have to leave out the pecans when I make it for my daughter because of allergies, but it's REALLY good with toasted pecans. Either in it or on it...or both! You have GOT to make this cake!!!

Sharron's Carrot Cake



2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/3 cup vegetable oil
4 eggs
2 cups grated carrots
1 20 ounce can crushed pineapple with juice
1 cup chopped, toasted pecans

Preheat oven to 350 degrees. Line two 9 inch cake pans with parchment paper and then spray pans with cooking spray.

In a large mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon, oil and eggs. Mix on low until ingredients come together then increase speed to medium. Mix for 2 minutes.

Stir in grated carrots, pineapple and pecans.

Divide batter between the pans and bake for 45 minutes or until done.

Allow cake to cool in pans for 15 minutes then turn out of pans to cool completely.


Frosting for cake:

1 stick butter ~ softened
1 8-ounce package cream cheese ~ softened
1 teaspoon vanilla
2 - 3 cups powdered sugar
A little milk to thin frosting, if needed.

Frost cake between layers then frost remainder of cake. 


The cast of characters.
The cast of characters.

Mix the dry ingredients.
Mix the dry ingredients.

Add the eggs and oil and mix well.
Add the eggs and oil and mix well.

Mix well but don't overbeat.
Mix well but don't overbeat.

Add the shredded carrots and the pineapple. Juice and all!
Add the shredded carrots and 
the pineapple. Juice and all!

I like to line my pans with parchment paper...AND spray with cooking spray. You see here I used three 8 inch pans instead of two 9 inch. Either works.
I like to line my pans with parchment paper...
AND spray with cooking spray. You see here 
I used three 8 inch pans instead of two 9 inch. 
Either works.

Bake 'em up!
Bake 'em up!

Now for the frosting. Here's what you need. Also..maybe a little milk. I doubled my frosting because I needed more between the three layers. But half this amount works great if you're using two 9-inch pans.
Now for the frosting. Here's what you need. 
Also..maybe a little milk. I doubled my 
frosting because I needed more between the 
three layers. But half this amount works great
 if you're using two 9-inch pans.

Cream the butter and cream cheese together ...then add the vanilla and the powdered sugar, one cup at a time until smooth.
Cream the butter and cream cheese 
together ...then add the vanilla and the 
powdered sugar, one cup at a time until smooth.

Then frost your cooled cake!
Then frost your cooled cake!