Sunday, December 6, 2009

Eat your carrots and ask for more!

One of my favorite cakes is carrot cake. It is moist, nutty and easy to make.  I add crushed pineapples to the batter. The carrots and the pineapple pair well making this cake extra moist and a crowd pleaser.

2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt                    
1 teaspoon ground cinnamon
2 cups grated carrots
1 1/3 vegetable oil
2 eggs, beaten
1 cup chopped pecans
1 cup drained crushed pineapple
2 teaspoons vanilla extract

 Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

 Cream cheese icing.
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). 

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