My red-headed grandmother makes the best desserts. Our family favorite is her carrot cake. (Ignore the section without nuts -- my dad has particulars like he doesn't like to eat nuts, or want to have actual bananas in banana pudding. That section is just for him.) Normally, I'm not a fan of adding vegetables to a perfectly good cake but, this recipe is fantastic. (Don't even get me started on adding raisins to cookies -- hmmm....I wonder where I got my particulars from?) The only downfall is to truly do it up right you need to make it a few days in advance of when you want to serve so you have time freeze it. Freezing and then defrosting it gives it a lot of moisture and is worth the additional planning.
Cake:
2 cups of flour
2 cups of sugar
2 tspn baking soda
2 tspn cinnamon
1 tspn salt
1 cup oil
4 eggs
1 lb. carrots finely chopped (the small pack)
1 tspn vanilla
Icing:
1 box philadelphia cream cheese
1 stick margarine
1 tspn vanilla
2 cups of confectioner's sugar
1 cup chopped pecans *
Directions:
Cake:
1. Preheat oven to 350. Cake bakes 50-60 minutes.
2. Peel & finely chop carrots
3. Mix dry ingredients for cake. Sift dry ingredients **
4. Add oil & mix. Add eggs one at a time. Add vanilla.
5. Stir in carrots.
6. Cook cake for 50-60 minutes. Let cool completely. Freeze uniced cake for 24-48 hours.
Icing:
(Remove cake from freezer. Add icing once it's defrosted- it will defrost at room temperature in a few hours, or in refrigerator overnight).
1. Use mixer to mix cream cheese, margarine and vanilla. Slowly mix in in confectioner's sugar.
2. Ice cake with icing. Sprinkle icing with chopped pecans.
* I use two - 2 oz. packs of Fisher's chopped pecans and have plenty.You might need 1 cup of pecans if you are starting with whole pecans.
** I don't own a sifter. My extremely non-baking professional, make due with what I have form of sifting is to use a whisk to mix the dry ingredients. I'm not sure exactly what I'm doing but, I just try to fluff the mixture up and get everything thoroughly mixed together.
Store cake covered in refrigerator to retain moisture. The cake tastes best a few days after you make it.
Cake:
2 cups of flour
2 cups of sugar
2 tspn baking soda
2 tspn cinnamon
1 tspn salt
1 cup oil
4 eggs
1 lb. carrots finely chopped (the small pack)
1 tspn vanilla
Icing:
1 box philadelphia cream cheese
1 stick margarine
1 tspn vanilla
2 cups of confectioner's sugar
1 cup chopped pecans *
Directions:
Cake:
1. Preheat oven to 350. Cake bakes 50-60 minutes.
2. Peel & finely chop carrots
3. Mix dry ingredients for cake. Sift dry ingredients **
4. Add oil & mix. Add eggs one at a time. Add vanilla.
5. Stir in carrots.
6. Cook cake for 50-60 minutes. Let cool completely. Freeze uniced cake for 24-48 hours.
Icing:
(Remove cake from freezer. Add icing once it's defrosted- it will defrost at room temperature in a few hours, or in refrigerator overnight).
1. Use mixer to mix cream cheese, margarine and vanilla. Slowly mix in in confectioner's sugar.
2. Ice cake with icing. Sprinkle icing with chopped pecans.
* I use two - 2 oz. packs of Fisher's chopped pecans and have plenty.You might need 1 cup of pecans if you are starting with whole pecans.
** I don't own a sifter. My extremely non-baking professional, make due with what I have form of sifting is to use a whisk to mix the dry ingredients. I'm not sure exactly what I'm doing but, I just try to fluff the mixture up and get everything thoroughly mixed together.
Store cake covered in refrigerator to retain moisture. The cake tastes best a few days after you make it.
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