Carrot Cake with Cream Cheese Frosting
Source of Recipe
unknown
List of Ingredients
2 cups all purpose flour
1 Tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup sugar
1 cup firmly packed brown sugar
4 large eggs
6 ounces carrots, finely grated (about 1 1/2 cups grated carrot)
1 (10 ounce) can crushed pineapple in its own juice, drained
1/2 cup mashed ripe banana
4 ounces raisins (about 3/4 cup)
Recipe
Mix first four ingredients (the dry ones) together in a bowl. Set aside.
In another bowl whisk together the oil, sugar, brown sugar, and eggs
until well blended. Mix in the dry ingredients. Add the remaining
ingredients, and blend well. Transfer batter to 3 (9x1-inch) cake
pans, greased, lined then greased and floured (or spray with Baker's
Joy).
Bake at 350 degrees F. for about 35 minutes, or until a toothpick
inserted into cake comes out clean. If using a Bundt pan, bake cake
about 1 hour, or until toothpick inserted into cake comes out clean.
Cool cakes on racks for 10 minutes, then remove from pans. Continue
cooling on racks. When thoroughly cool, frost with The Best Cream
Cheese Frosting.
The Best Cream Cheese Frosting
From The Cake Bible
9 ounces high-quality white chocolate, like Lindt or Tobler
12 ounces cream cheese, softened (use Philadelphia brand)
3/4 cup unsalted butter, softened
1 1/2 Tablespoons lemon juice
Break the chocolate into a dry Pyrex bowl. Microwave for 15 second
intervals, stirring in between, until chocolate is melted. Set aside
to cool thoroughly. In another bowl, beat the cream cheese until
fluffy. Slowly beat in the cooled chocolate. Now slowly beat in the
softened butter. Then add the lemon juice. Use to frost and fill
carrot cake.
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