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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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:
1. Preheat oven to 350 degrees. Use one tablespoon of the vegetable oil to grease a 9- by 13-inch sheet pan.
2. In a medium bowl, combine the remaining oil, carrots, and eggs.
3. In a large bowl, combine sugar, walnuts, flour, baking powder, cinnamon, nutmeg and salt.
4. 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.
5. 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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