I went to make a Carrot Cake this morning and do you think I could find my faded, tattered recipe in the recipe box? NO! So the search began: Did I tuck it into a cookbook? Is it by my computer in the stack of “To Be Entered” recipes? Did a search on my site, plus a search on my old site to no avail. Now I am pulling my hair out because Carrot Cake is one of the family favourites and we are celebrating three birthdays this weekend! Dejected I went down to the kitchen prepared to pull out my Better Crocker cookbook (though I suspect Carrot Cake is missing from there too as I think I tore it out and gave it to someone O.o) and lo and behold! Seems I made a Carrot Cake not too long ago because the tattered old recipe card was just chillin’ in the recipe holder my oldest daughter made for me a gazillion years ago!
\nCatastrophe averted but I think I am going to enter that recipe right NOW so I don’t have to go through this again!<\/p>\n
4 Eggs, well beaten
\n2 cups Sugar
\n1 1\/2 cups Vegetable Oil
\n2 cups Flour
\n2 teaspoons Baking Soda
\n1 teaspoon Salt
\n2 teaspoons Cinnamon
\nPinch of Nutmeg
\nPinch of Cloves
\n1 1\/2 teaspoons Vanilla
\n3 cups Carrots, raw, grated
\n1 cup Raisins (optional)
\n1 cup Walnuts, chopped (optional)
\nCream Cheese Frosting
\n1\/2 cup soft butter
\n4 ounces Cream Cheese, softened
\n1 1\/2 – 2 cups Icing Sugar, to right consistency
\n1 teaspoon Vanilla
\n1 teaspoon Lemon Juice<\/p>\n
Preheat oven to 350F.
\nLightly spray a 9X13 (4l pan) with vegetable oil spray and line bottom only with baking paper.<\/p>\n
Sift flour, baking soda, cinnamon, nutmeg and cloves together in a mixing bowl.
\nIn large mixing bowl beat egg and sugar on low speed until combined then increase speed to medium and beat for a couple of minutes until smooth and foamy.
\nStir in dry ingredients on low speed until all flour is incorporated then increase speed to medium and beat for 2 minutes.
\nOn low speed, stir in grated carrots, vanilla and, if using, raisins and chopped walnuts.
\nPour batter into prepared pan and bake in 350F oven for 30 – 40 minutes, until golden and a pick inserted in centre comes out clean.<\/p>\n
Remove from oven and let sit, in pan, on cooling rack for 10 minutes.
\nTurn out onto wire rack, peel off baking paper and cool completely.<\/p>\n
While cake is cooling prepare the Cream Cheese Frosting:
\nIn large mixing bowl combine the cream cheese and butter; beat on medium speed until smooth.
\nStir in icing sugar a cup at a time, adding vanilla and lemon juice after the first addition, then adding enough icing sugar to preferred consistency.<\/p>\n
Frost Carrot Cake with Cream Cheese Frosting when cake is completely cooled.<\/p>\n
*I split my cake in two, add a layer of custard or icing in the middle the frost all over and add a piped border.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
I went to make a Carrot Cake this morning and do you think I could find my faded, tattered recipe in the recipe box? NO! So the search began: Did I tuck it into a cookbook? Is it by my computer in the stack of “To Be Entered” recipes? Did a search on my site, … Continue reading Carrot Cake<\/span>