Carrot Cake
Originally posted by Jeannie in APril 2003 WFD Thread
Carrot Cake
Ingredients:
· 1 C Canola oil or corn oil or vegetable oil
· 1 C Sugar
· 1 C Brown Sugar
· 1-½ t Vanilla
· 4 Eggs
· 2 C All-purpose flour
· 1/3 C Non-fat dry milk
· 2 t Baking powder
· ½ t Baking soda
· ½ t Salt
· 1-½ t Cinnamon
· 3 C Grated, raw carrots
· 1 C Chopped pecans
· ¼ t Grated dried lemon peel
Directions:
Preheat oven to 350°F.
In large bowl, blend oil and sugars on low speed of electric mixer until well mixed. Add vanilla. Beat in eggs, one at a time, beating well after each addition.
In a separate bowl, stir together flour, non-fat dry milk, baking powder, baking soda, salt and cinnamon. Gradually add dry ingredients to sugar mixture until well blended. Fold in pecans and carrots by hand.
For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 350°F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.
For a Tube Cake: Pour batter into a 10-inch tube or fluted pan. Bake at 350°F for 50-60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.
For a Sheet Cake: Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350°F for 50-60 minutes. Test with cake tester or toothpick. Cool before frosting.
Cream Cheese Frosting
Ingredients:
· ¾ C Butter, softened
· 8 oz. Cream cheese, softened
· 1 lb. Confectioner's sugar (1 16-oz. box)
· 1 t Vanilla extract
· 1 C Chopped pecans (optional)
Directions:
Blend softened cream cheese and butter with electric mixer. Beat in the sugar, a little at a time. Add the vanilla and pecans, if desired, and mix well
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