Carrot cake proved much simpler than I expected. AND, to my surprise, it really has carrots in it (I've only ever made them from a box). Thanks to my trusty food processor, grating the carrots was a snap so the whole cake was pleasantly quick and easy. This recipe made enough for 2 little round cakes (I stacked them to make a double-layer cake) and a handful of cupcakes.
The cake part of this is great but I didn't care for the frosting at all. It was bland and too buttery for me. So if you make this I would find another frosting recipe or go with store-bought because it is just so stinkin easy and guaranteed delicious.
MOM'S CARROT CAKE
Source: A Taste of Oregon
2 C. sugar - 4 eggs - 1 C. cooking oil - 2 C. flour - 2 tsp. baking soda - 2 tsp. cinnamon - 1 tsp. salt - 2 tsp. vanilla - 3 C. grated carrots - 1/2 C. chopped nuts - 1/2 C. raisins
Mix together sugar and eggs; add the oil and beat well. Add the dry ingredients and beat again. Add the vanilla, carrots, nuts and raising to mixture and mix well. Pour mixture into three 9-inch greased cake pans and bake 25-30 minutes at 350 degrees. Let cool and then frost.
FROSTING: 1 8-oz. package cream cheese, softened - 1/2 C. butter or margarine - 2 C. powdered sugar - Lemon juice or milk as needed - 1 C. chopped nuts
Mix together cream cheese, margarine and powdered sugar. If too stiff, add lemon juice or milk until spreading consistency is obtained. Add nuts to the mixture and frost cake.
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