Carrot Cake
Again we have a cake that does not have chocolate, but is still delicious. And, as you can see in the ingredients list, there are also no raisins. A HUGE plus. I'm not a big fan of raisins. Oh, you can add them, if you want. But, I skip them. I leave them out of my oatmeal cookies, too. But, that's another story.
The only time concern in this recipe is grating the carrots. If you're serious about baking, you may want to invest in a food processor. I've never actually had a new processor. All mine have been hand-me-downs (one from my mother and one from my husband). But, I've used a Cuisinart Food Processor for years. If you don't want to get the "industrial size" food processor, try something like this mini food processor from KitchenEtc.com.
This recipe includes a recipe for traditional Cream Cheese Frosting. But, once again, I go my own way. I usually frost my Carrot Cake with my Butter Cream Frosting. Never really liked the Cream Cheese Frosting. But, now that I think about it, I've never experimented with it to add more sugar and use less cream cheese. I'll get back to you on that.
Ingredients
| 2 cups | sugar |
| 1 cup | vegetable oil |
| 4 | eggs |
| 2 1/2 cups | flour |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | salt |
| 1 Tbsp | cinnamon |
| 2 tsp | nutmeg |
| 3 cups | grated carrots |
| 1 1/2 cups | chopped nuts |
| Frosting: | |
| 1/2 cup | butter |
| 8 oz | cream cheese |
| 1 lb | confectioners' sugar |
| 1 tsp | vanilla extract |
Preheat oven to 350 degrees.
Grease and flour 10-inch tube pan.
Combine sugar and oil
Add eggs, beating well
Mix together flour, baking powder, baking soda, salt and spices; add
to oil mixture.
Stir in carrots and nuts.
Pour into greased tube pan.
Bake 350 for 1 hour and 10 min.
Cream Cheese Frosting:
1/2 cup butter
8 oz cream cheese
1 lb confectioners' sugar, and
1 tsp vanilla
Cream well.
