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
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!!
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