Sunday, September 13, 2009

Carrot Cake & Cream Cheese Frosting - Jackie Beauchamp

Recipe from Simply Delicious Cooking 2 by: Ron Kalenuik

4 eggs
1 C. sugar
1 C. vegetable oil
2 C. all purpose flour
1 ½ tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 C. carrots ~ grated
1 ½ C. apples ~ pared, cored, grated
1 C. raisins (optional)
1 C. slivered almonds (optional)

In a large bowl, beat the eggs until very light and frothy. (about 5 minutes). Add the sugar gradually, beating until very light. Gradually whip in the oil.
Sift together the flour with baking powder, salt and cinnamon. Slowly add to the egg mixture. Stir in the carrots, apples, raisins, and nuts.
Pour into greased 9” spring form pan and bake in a preheated 350º F oven for about 1 ½ -2 hours or until an inserted toothpick comes out clean.
Cool in the pan 10-15 minutes before removing, turn cake out and cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting (from the book)
9 oz. cream cheese ~ softened
¾ C. butter ~ softened
1 ½ tsp. vanilla extract
4 C. Confectioner’s sugar

Beat the cream cheese, butter and vanilla until very smooth and fluffy. Gradually beat in the confectioner’s sugar until spreading consistency.

Cream Cheese Frosting II (my mother’s recipe – very good)
6 oz. cream cheese
1/3 C. butter
3 C. powdered sugar
1 tsp. vanilla
1 TBS. milk (more may be needed for desired consistency)

Put all ingredients into blender and mix until well blended.

* I improvise because I don’t have a spring form pan. I just use a 9x13. It takes about and hour to cook.

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