Cookies, Candy & Desserts |
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Carrot Cake III - 2002
Recipe courtesy of Joan Wozny
INGREDIENTS
CAKE
FROSTING
PREPARATION
Preheat oven to 350 degrees. Oil an 11x9 inch sheet cake pan.
Cake: In a large bowl, combine oil, sugar, carrots, walnuts, flour, baking powder, cinnamon, nutmeg, and salt. Stir to combine. Add the eggs and mix well. Pour the batter into the prepared pan. Bake until the cake is springy to the touch, about 45 minutes. Cool in pan on wire rack.
Frosting: Cream together butter, shortening, and cream cheese with wooden spoon or hand mix on medium. Add milk and vanilla, mix. Add confectioner's sugar and stir until smooth. When cake is cool, frost.
You can also add in raisins and 1 can of crushed pineapple for more flavor and texture.
CAKE
- 1 cup vegetable oil
- 2 cups sugar
- 3 cups carrots -- freshly grated
- 1 cup walnuts -- coarsely chopped
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg -- freshly grated
- ½ teaspoon salt
- 4 eggs -- large
FROSTING
- 4 Tablespoons unsalted butter -- softened
- ¼ cup shortening
- 12 ounces cream cheese -- softened
- 1 Tablespoon vanilla extract
- 1 ½ cups confectioner's sugar
PREPARATION
Preheat oven to 350 degrees. Oil an 11x9 inch sheet cake pan.
Cake: In a large bowl, combine oil, sugar, carrots, walnuts, flour, baking powder, cinnamon, nutmeg, and salt. Stir to combine. Add the eggs and mix well. Pour the batter into the prepared pan. Bake until the cake is springy to the touch, about 45 minutes. Cool in pan on wire rack.
Frosting: Cream together butter, shortening, and cream cheese with wooden spoon or hand mix on medium. Add milk and vanilla, mix. Add confectioner's sugar and stir until smooth. When cake is cool, frost.
You can also add in raisins and 1 can of crushed pineapple for more flavor and texture.
