Traditional Carrot Cake
Source of Recipe
?
Recipe Introduction
The generous amount of oil contributes to the cake's moist texture. This cake works best if the carrots are grated fine in a food processor, rather than coarse.
16 servings
Hands on: 30 minutes
Total time: 1 hour, 10 minutes
List of Ingredients
2 cups all-purpose flour
2 teaspoons soda
2 teaspoons ground cinnamon
2 teaspoons salt
4 eggs
1 1/2 cups vegetable oil
2 cups granulated sugar
3 cups grated carrots
1/4 cup chopped walnuts (optional)
Cream Cheese Frosting
16 servings
total time: 10 minutes
This is the quintessential frosting for any carrot cake.
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 (1-pound) box confectioners' sugar, sifted
2 teaspoons vanilla extract
Using an electric mixer with a paddle attachment, mix together the cream cheese, butter and shortening until creamy. Add the confectioners' sugar and lemon oil and mix until smooth and light.
Recipe
Preheat oven to 350 degrees.
Grease and flour a 9 X 13" pan with baking spray that contains flour, such as Baker's Joy.
Sift together the flour, baking soda, cinnamon and salt; set mixture aside.
Combine eggs, oil and sugar; beat until smooth. Whisk in the flour mixture and the carrots and the walnuts, if using.
Pour the batter into the prepared cake pan.
Bake for approx. 45 - 55 minutes or until a wooden pick inserted in center comes out clean. Cool.
Ice with Cream Cheese Frosting.
|
|
member logon
