Monday, September 16, 2013

Sumptuous Saturday . . .on Monday - EEK!

Let me tell you about a wonderful and easy cake!!  This is a recipe for Carrot Cake that is one of the best I've ever tasted. . . so I'm classifying this recipe as Sumptuous!!  Yes, I know it is not Saturday - life just got in the way of blogging!!!  Do you see the picture of my old timey grater?  It works so well!!!  It was Mark's grandmothers, I believe!!  I guess you can tell from the other picture that the last time I made Carrot Cake was on the fourth of July. 

Carrot Cake

1 1/2 cup oil

2 cups sugar

4 eggs separated - jumbo

Sift these ingredients together:

2 1/2 cups all purpose flour - I prefer white lily

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 1/2 tsp nutmeg


1 pound carrots grated very fine to make 3 cups grated


Put oil in bowl of mixer. Add sugar and mix. Add egg yolks one at a time mixing after each one. Add carrots next. Add flour mixture about  a third at a time. Beat egg whites in a clean bowl with clean beaters until peaks form. Gently fold into cake batter. You need three 9" pans - grease and flour them and cut out wax paper circles and put in pan and divide batter between the three pans. Bake in preheated oven - 350 degrees for 25 minutes. Cool in pan 10 minutes then cool on rack completely before icing




2 - 8 ounce blocks of cream cheese - let soften

2 tsp vanilla

2 sticks land o lakes salted butter - softened (no other brand is as good!)

2 boxes powdered sugar

1 cup chopped pecans (if you like nuts)

Enough pretty pecan halves to decorate bottom of cake


Mix butter and cream cheese in mixer. Add sugar and vanilla . Stir in nuts. Ice cake. Decorate with pecan halves. You will have extra icing - be generous between layers. Mark likes to dip pecan halves in the leftover icing.  This recipe is actually a "double batch" of icing -- one recipe (which would be half of this one) is not enough . . .so since we have double icing, I definitely think this classifies as sumptuous!!


Happy baking!!



No comments: