Recipe

Carrot Cake Recipe

Add Step-by-Step Photos	Abermouse / All my dishes 1 year, 10 months ago This is the same carrot cake recipe featured in The New York Times in the '90's. It comes from Carrot Top Bakery. I have made many of these, it's my favorite. Prep:100m Cook:45m Servings:8	Abermouse
	excellent carrot cake

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Fans

anitagae

trigger

vanel

donman

Ingredients

1 cup plus 1 tablespoon vegetable oil

2 cups sugar

3 cups freshly ground carrots (about 7 medium carrots)

1 cup walnuts, coarsely chopped

2 cups flour

3 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon salt

4 eggs.

For the frosting:

1/4 cup ( 1/2 stick) butter, at room temperature

1/4 cup solid vegetable shortening

1 1/2 cups ( 3/4 pound) cream cheese, at room temperature

2 tablespoons milk

1 tablespoon vanilla extract

1 1/2 cups confectioners' sugar

Directions

Preheat oven to 350 degrees. Use one tablespoon of the vegetable oil to grease a 9- by 13-inch sheet pan.

In a medium bowl, combine the remaining oil, carrots, and eggs.

In a large bowl, combine sugar, walnuts, flour, baking powder, cinnamon, nutmeg and salt.

Combine wet ingredients with the dry ingredients in the large bowl, and mix well. Pour the batter into the pan and cook for 45 minutes or until the cake is springy to the touch. Remove from oven and cool, in pan.

To make the frosting, cream the butter, vegetable shortening and cream cheese with a wooden spoon or hand mixer. Add the milk and vanilla extract. Add the confectioners' sugar and stir until smooth. When cake is cooled, frost.

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Comments

donman 1 year, 10 months ago said:
Sounds great! Cant wait to try it :)

ambus 1 year, 10 months ago said:
Sounds yummmmmmmy!

rosemaryblue 1 year, 10 months ago said:
Wonderful recipe!

williamrmundle 1 year, 9 months ago said:
This recipe did not work out as well as I had hoped. The pan size is incorrect. Instead of a 9 x 11 inch pan it should be a 9 x 13 inch pan. There should also be a specification about mixing the wet and dry ingredients seperately then combining them. The eggs should be added to the wet ingredients before the dry ingredients are added. Otherwise, it is a pretty good recipe.

abermouse 1 year, 9 months ago said:
I have put williamrmundle's changes into the posted recipe....thanks for catching the errors the New York Times published!

trigger 1 year, 7 months ago said:
I like to add a tablespoon of lemon zest to my frosting.

Great recipe
Michael

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