Joan's Pennsylvania Dutch Carrot Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Adapted from Yankee magazine. Yankee used to feature recipes that had a unique history and I always found such great treasures in that monthly article. According to the article, this recipe was passed on by a neighbor to a lady who was celebrating at a restaurant and had brought the cake along. The chef at the resturant tasted it and begged for the recipe! I haven't tried this yet, but am posting this now in response to a request for special carrot cake recipes. Ingredients:
2 cups granulated sugar |
2 cups all-purpose flour |
1 teaspoon cinnamon |
1 teaspoon salt |
2 teaspoons baking soda |
4 large eggs |
1 cup corn oil or 1 cup canola oil |
3 cups freshly grated carrots |
4 ounces cream cheese, at room temperature |
1/2 cup sweet unsalted butter, at room temperature |
1 (1 lb) box powdered sugar |
2 teaspoons pure vanilla extract |
Directions:
1. Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
2. Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
3. Pour into greased, lightly floured 9x13 metal cake pan.
4. Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
5. Cool completely before frosting.
6. To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.
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