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Carrot Cake

April 16, 2013 by  
Filed Under Desserts, Recipes

 

My Mom made this delicious Carrot Cake recently and I had to share it with you.  The cake was so moist but not overly sweet.  I loved the addition of raisins and the icing was, as Goldilocks would say, “just right!”  Amazingly my children were split on liking the cake.  One son did not like the icing at all but loved the cake {and he HATES carrots}, another child only ate the icing!  Guess they can share a piece next time!  Handy tip, save yourself a little time and buy shredded carrots instead of shredding them by hand.

4x6 DSC_0038web Carrot Cake

  • 3 Cups grated carrots (1 lb.)
  • 2 Cups all purpose flour
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 4 large eggs
  • 2 Cups sugar
  • 1 Cup vegetable oil
  • 1 tsp.vanilla extract
  • 1 Cup chopped nuts and/or raisins (optional – my mom used both)

Preheat oven to 325°. Grease and flour a 13x9x2 inch baking dish, set aside. Peel carrots, chop off ends, grate finely, which is easiest using a food processor.

Sift flour, cinnamon, salt, baking soda and powder together, set aside.

In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and vanilla extract, mix well at medium speed. Add flour mixture and nuts or raisins (if desired). Blend on low speed until well mixed, pour into baking pan, place on middle rack in oven and bake for about 1 hour. Check for doneness at 55 minutes, cake should be browned and springy to the touch. Let cool completely before frosting.

Frosting:

  • 1/3 Cup cream cheese
  • 1/4 Cup butter (1/2 stick)
  • 1 tsp. vanilla extract
  • 2 Cups powdered sugar

Let cream cheese and butter come to room temperature. Blend thoroughly with vanilla extract, then beat in the powdered sugar at low speed. Spread over cake, serve.

 

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