Old-Fashioned Carrot Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona Ingredients:
4 eggs |
2 cups sugar |
3 cups finely shredded carrots |
1 package (8 ounces) cream cheese, softened |
1-1/2 cups vegetable oil |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1 can (8 ounces) crushed pineapple, drained |
1 cup chopped walnuts |
fluffy frosting: |
1/4 cup king arthur unbleached all-purpose flour |
3/4 cup milk |
3/4 cup butter, softened |
2 cups confectioners' sugar |
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
additional chopped walnuts |
Directions:
1. In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool.
3. In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts. Yield: 12-16 servings.
|
|