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Thursday, November 11

Carrot cake

Flour, all-purpose
2 cups
2 cups
Baking powder
1 teaspoon
Baking soda
1 teaspoon
Cinnamon, ground
1 teaspoon
Carrot, finely shredded
3 cups
Cooking oil
1 cup
Cream cheese, room temperature
8 ounces
Butter, softened
½ cup
Vanilla extract
2 teaspoons
Powdered sugar, sifted
4 ½ to 4 ¾ cups
Walnut halves
Garnish, optional
  1. Preheat oven to 350°F.
  2. Combine flour, sugar, baking powder, baking soda, and cinnamon in a large bowl.
  3. Add carrot, oil, and eggs.
  4. Beat with an electric mixer until combined.
  5. Pour into two greased and floured 9x1 ½-inch round baking pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean.
  7. Cool on wire racks for 10 minutes, and then remove cakes from pans; cool thoroughly on racks before frosting.
  1. Beat together cream cheese, butter, and vanilla until light and fluffy.
  2. Gradually add 2 cups powdered sugar, beating well.
  3. Gradually beat in enough of the remaining sugar to make frosting of spreading consistency.
  • Try walnut oil, or other flavorful oils, instead of vegetable oil, which is somewhat flavorless in this type of dish.
  • Why oil, and not butter? Oil keeps the cake moist and light. Using butter causes the cake to be denser, and it solidifies too much when refrigerated.
  • If a friend, who will go unnamed, borrows your baking rounds, you might try (as I did) jumbo muffin tins. This creates 12 perfectly sized carrot cakes that are easy to share, if you are so inclined.
  • I find that baking is vastly easier than frosting the finished product. Often, I must dub it 'modern art'...
Recipe from Better Homes and Gardens New Cookbook.

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