Wednesday, December 9, 2009

Carrot Cake with Cream Cheese Frosting

By: Lucy Waverman

This recipe would also make great muffins.

3 cups (750 mL) flour
3 cups (750 mL) granulated sugar
1 tsp (5 mL) salt
1 tbsp (15 mL) baking soda
1 tbsp (15 mL) ground cinnamon
1½ cups (375 mL) corn oil or canola
4 eggs
1 tbsp (15 mL) vanilla
1 1/3 cups (325 mL) puréed cooked carrots
¾ cup (175 mL) grated carrots

Cream Cheese Frosting
8 oz (250 g) cream cheese at room temperature
6 tbsp (90 mL) unsalted butter
3 cups (750 mL) icing sugar
1 tsp (5 mL) vanilla
Juice of half a lemon (optional)

1. Preheat oven to 350°F (180°C).

2. Grease two 9-inch (1.5-L) square or round pans.

3. Mix together flour, sugar, salt, baking soda and cinnamon. Add oil, eggs and vanilla and beat well with an electric mixer. Fold in puréed carrots and grated carrots.

4. Pour batter into prepared pans and bake for 40 to 50 minutes or until edges have pulled away from the sides. Let cool for 3 hours before icing.

5. To make cream cheese frosting, cream together cream cheese and butter with an electric mixer. Slowly add icing sugar and beat until smooth. Mix together, vanilla and lemon juice and add just enough for the frosting to be of spreading consistency. Smooth frosting over sides of cake.

Makes 2 small or one 2-layer cake


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