Tuesday, January 3, 2012

Carrot Cake

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This is one of the best carrots cakes I have ever tasted...super rich and moist.  The frosting is cooked and has a light, buttery, cream cheese taste.  I hope you enjoy it. 

2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup canola oil
4 large eggs
1 cup sugar
1 cup brown sugar
2 tsp vanilla
3 cups grated carrots
1 cup chopped walnuts
1/2 cup raisins

Grease and flour a 9x13 cake pan.  Mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Set aside.  In a separate bowl, mix the oil with the sugar, add the eggs and beat until well-blended, then add the vanilla.  Mix for 3 minutes.  Add the flour mixture and stir until blended.  Add the carrots, walnut and raisins.  Bake at 325 degrees for 45-55 min.  Cool before frosting.  Store in the refrigerator until serving time.

1 cup milk
1/2 cup flour
Pinch of salt
1 cup sugar
2 sticks of butter (room temperature)
3 oz. cream cheese

Cook the milk, flour and salt in a sauce pan over medium heat until the mixture is thick (mashed potato consistency).  Cool to room temperature.  Beat the sugar, cream cheese and butter until fluffy.  Add the cooled flour mixture.  Mix thoroughly.  Frost the cake.  Keep refrigerated.

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