Saturday, June 23, 2012

Carrot Cake

In a medium bowl, sift together: 2 c cake flour 2 tsp of each: baking soda, baking powder, and cinnamon 1 tsp salt Set aside. In a large bowl, combine: 1 ½ c oil (can use ½ c oil and 1 c apple sauce) 2 c sugar 4 eggs, adding one at a time 4 c shredded carrots 1 ½ c chopped pecans raisins, optional Gradually add flour mixture into the large bowl. Pour into 3 8" cake pans that are greased and lined with wax paper, or a greased and floured 13x9" pan. Bake @ 325̊ degrees for 45-60 minutes until sides start to pull away from pan. Let cool 30 minutes before icing. Cream Cheese Icing 1 stick butter, softened 8 oz cream cheese, softened 1 tsp vanilla Box Confectioner's sugar Whip together butter and cream cheese. Add vanilla and powdered sugar. If too stiff for spreading, thin with milk. Sprinkle with nutty topping, if desired. Cook's note: Amy made this in cake pans and used the oil/applesauce combination, which made for a very moist cake. I will try that the next time. I always made this in the oblong glass dish, but cake pans worked very well.

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