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Carrot: Carrot Cake (Craig's Mom)




Source of Recipe


Craig's Mom


Recipe Introduction


"This is my Mom's recipe for Carrot Cake. It is delicious. I've added a few of my own notes and touches to the recipe. This is the classic carrot cake recipe."




List of Ingredients




2 cups flour
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1½ cups corn oil
4 eggs -- unbeaten
½ cup walnuts -- broken
3 cups finely shredded or grated carrots -- about a pound of carrots
½ cup raisins


Recipe



I don't generally grate the carrots. I'm lazy and use a Cuisinart™ food processor with the finest shredding disk.

In a large bowl, mix the dry (first five) ingredients well. I do this in the bowl of my KitchenAid® mixer, but do it by hand using a whisk.

Mix in oil and eggs. Fold in carrots, nuts, and raisins. I use my KitchenAid mixer for this, on the lowest speed.

Grease and flour two round or square 9" pans. I generally just spray the pan with cooking spray, then flour the pan, tapping to move the flour around and coat all surfaces, then discarding excess flour.

Bake at least 45 minutes at 300 degrees Farenheit.

Check to see if done. The cake should pull away from the edges of the pan, and a toothpick inserted into the center should come out clean. If not done, then put back in for another 15 minutes and check again. Repeat.

Allow to cool well. Let cool in the pan for about 10 minutes, then remove to cooling racks. I usually leave the cake on cooling racks overnight.

Frost with Cream Cheese Frosting.

---Cream Cheese Frosting---
This is a recipe for Cream Cheese frosting. I like my Cream Cheese frosting to be rich, and not too sweet, so this has half of the sugar that is used in most recipes.


16 ounces cream cheese -- this should be Philadelphia brand
8 tablespoons (1 stick) butter
2 cups confectioner's sugar -- also known as powdered sugar or castor sugar
2 teaspoons vanilla extract
1 Tablespoon Orange Juice


Allow the cream cheese and butter to come to room temperature. Since I use my KitchenAid® mixer to make the frosting, I generally put the cream cheese and butter in my KitchenAid® mixing bowl, cover it with plastic wrap and leave it sitting to come to room temperature.

Beat together the cream cheese and butter until well blended. Beat in the sugar, vanilla extract, and orange juice.

Taste the frosting to determine if it is sweet enough for you. If you want it sweeter, beat in more sugar, a half cup at a time, and taste it again.

Notes :
I make a double batch of this as I like a lot of this kind of frosting on my cake. Using more frosting makes it easier to frost the cake and makes it look nice too.