Tuesday, October 13, 2009

Carrot Cake From Scratch

Carrot Cake From Scratch

This cake is wonderful! Delicious, and very moist. I got this recipe from an older lady I knew back in Havre. I did adapt just a tiny bit....but not much.

It was Dan's Grandmother's 81st Birthday while she was visiting, so I made this carrot cake, and also a chocolate box cake.

I mixed up both cake and frosting by hand. No need for a mixer on this one. Just mix each ingredient until blended in. Especially if your butter and cream cheese are softened. (If they aren't I nook em a lil)

Carrot Cake From Scratch
2c flour
2c sugar
1 tsp soda
3 cups grated carrots
1 tsp cinnamon
4 eggs
1 cup plus 1 TB vegetable oil
1 tsp salt (I only used about 3/4 tsp sea salt)
(I also added a tiny bit of vanilla)
(Also I added 1/2 c raisins...but probably coulda been 3/4 - 1 cup)

Preheat oven to 350 degrees
Sift together flour, sugar, soda, and salt.
Beat in oil and eggs. ( I just did it by hand)
Mix carrots and cinnamon together in a separate bowl.
Put cinnamon carrots in batter.
At this time you fold in raisins and nuts if you choose.
Bake in 9X9 pan for 25-30 minutes or until toothpick in center comes out clean.
(I only had muffin tins and an 11X7 pan. So I made 2 muffins and put the rest in the 11X7 which took about 45 min.) Timing will be different for everyone, but just test with a toothpick.

4 oz softened cream cheese
1/4 butter softened (1 stick)
2 1/2 - 3 cups powdered sugar
1-2 TB milk
1-2 TB vanilla
(I added 1 cup chopped pecans)

Cream butter and cream cheese
Add powdered sugar 1/2 cup at a time
Add liquids.
Adjust with liquids and powdered sugar alternating if necessary.
Frost cake when cake is completely cooled.
Top frosting with chopped nuts if desired.
Store cake covered in fridge.

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