Classic Carrot Cake
Source of Recipe
from the Chef and staff at World Wide Recipe
3 cups grated carrots
1/2 cup raisins
1 cup packed light brown sugar
1/3 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
Cream cheese frosting (recipe below)
Preheat oven to 350 degrees.
Mix together the carrots, raisins, brown sugar, oil, and eggs in a
large bowl. Add the remaining ingredients except for the cream cheese
frosting and mix well. Pour the batter into 2 greased and floured
8-inch round cake pans. Bake for 25 to 30 minutes, until a toothpick
inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
Remove from pans and frost the top of one layer with the frosting. Place
the second layer on top and frost the top and sides of the cake.
Makes one 8-inch cake to serve 8 to 12.
Cream Cheese Frosting
8 oz cream cheese, at room temperature
2 Tbs butter or margarine, at room temperature
4 cups powdered sugar
2 tsp vanilla extract
Beat the cream cheese and butter in a bowl until smooth. Add the
sugar and vanilla and mix until smooth and thoroughly combined. Makes
about 3 cups.
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