BME graphics designer Winnie Browning gets ready to dive into a serving of "Trista's Carrot Cake."

Trista's Carrot Cake

Office parties mean great food at the Blue Mountain Eagle.

Trista never fails to impress us with the goodies she brings.

For a couple recent birthday parties she made this carrot cake

which is moist, delicious and the walnuts make it perfect.


4 eggs

1 1/4 C. vegetable oil

2 C. white sugar

2 tsp. vanilla extract

2 C. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. ground cinnamon

3 C. grated carrots

1 C. chopped pecans

1/2 C. butter, softened

8 oz. cream cheese, softened

4 C. powdered sugar

1 tsp. vanilla extract

1 C. chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13

inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2

teaspoons vanilla. Mix in flour, baking soda, baking powder,

salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared


3. Bake in the preheated oven for 40 to 50 minutes, or until a

toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool


4. To make frosting: In a medium bowl, combine butter, cream

cheese, powdered sugar and 1 teaspoon vanilla. Beat until the

mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled


Tip: Trista shreds half the carrots on the fine side of the

grater and the other half on the regular side. She made this

recipe twice: the second time she used two 8x8 pans for a

layered cake with frosting and walnuts in the center -


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