Family Heirloom Carrot Cake |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This has been in my family for I don't even know how many years. Very happy to share with all of you. ENJOY! (I thought that I had lost this and about died, turned the house upside-down to find it....putting it on here for safe keeping!!!) Ingredients:
1 1/2 cups vegetable oil |
2 cups flour |
1 cup sugar |
1 cup packed light brown sugar |
4 large eggs |
1 teaspoon vanilla |
2 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
2 teaspoons baking soda |
1 teaspoon salt |
3 cups shredded carrots |
1 1/2 cups coarsely chopped pecans |
1 cup raisins |
1 lb powdered sugar |
1 (8 ounce) cream cheese, softened |
2 teaspoons vanilla |
Directions:
1. In large bowl, beat oil, flour, sugars, eggs and vanilla.
2. Add and mix in cinnamon, nutmeg, soda and salt.
3. Mix in carrots.
4. Fold/mix in pecans and raisins.
5. Pour batter evenly into greased and floured 9 cake pans.
6. Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
7. Cool 5-10 minutes, turn out onto rack to cool completely.
8. For frosting:.
9. Beat ingredients til smooth.
10. Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
11. I store this in my airtight tupperware cake thingy in the refrigerator.
12. Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.
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