Classic Carrot Cake
List of Ingredients
3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)
Cream Cheese Frosting
8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter or margarine, at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) 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.Recipe
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 (20 cm) round cake pans. Bake in a preheated 350F (180C) oven 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.
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