I took a carrot cake to a church pot luck recently. One lady there told me that she hated carrot cake, but would take a piece for some of the cream cheese frosting. She came back later, gushing about how good the cake was and asked for the recipe. I told her I'd put it on DiscussCooking for her and anyone else who wanted it. So here it is. If you like your carrot cake moist and yummy, without dripping oil, like some recipes, try this one out. Everyone who's tried it, really likes it. I modified it from an recipe given to me by a long-departed freind. The original recipe almost dripped cooking oil when it was done. This recipe has the fat cut in half.
Chief Longwind's Favorite Carrot Cake
I modifieded my carrot cake recipe to reduce the fat and increase the flavor. It came out very good, medium light, moist and yummy. And so I share.
2 1/4 cups all purpose flour
2 cups sugar
1 tsp baking powder
2 tsp baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground ginger (optional)
1/4 tsp. ground cloves (optional)
1/4 tsp. ground nutmeg (optional)
3/4 cup oil
4 large eggs
1/2 cup water
1/8 cup pineapple juice
Fruit & Nut Ingredients:
2 cups finely shredded carrots (aout seven carrots)
1 cup chopped walnuts
1/4 cup crushed pineapple
1 cup raisins (optional)
Preheat oven to 355 F.
Combine the dry ingredients in a large bowl with a balloon whisk. Put the raisins into a microwave safe bows and cover with tap water. Heat for two minutes on high and let them sit.
In a separate bowl, combine the eggs and oil with a whisk until smooth. Add the remaining wet ingredients and whisk until smooth.
Pour the dry ingredients into the wet ingredients and whisk until smooth. Drain the raisins. Fold the fruits and nuts into the batter. Pour into a greased and floured 9X12 inch cake pan. Place into the oven and bake for 45 minutes. Test with a clean butter knife by inserting the knife into the middle of the cake, to the pan bottom. If its clean when you pull it out, the cake is done. If not, set the timer for an additional 10 minutes and retest.
Frost with cream cheese frosting. Please use homemade as the store bought stuff doesn't compare.
Cream Cheese Cake Icing
3 cups Powdered Sugar
3 tbs. milk (or water)
½ cup sweet-cream, unsalted Butter
16 oz. Cream Cheese
Melt butter. Add the cream cheese and stir with wire whisk, or beat with electric beater until well combined and smooth. combine the water and powdered sugar. Heat in the miscrowave for 30 seconds and stir until the sugar is completely dissolved. Slowly Mix the powdered sugar into the cheese mixture until all is silky smooth. Cover and refrigerate until ready to use.
This frosting is easily spread at room temperature. Its rich flavor compliments spice and carrot cakes, and can be used to fill puff pastry, bismarks, or Danish pastry. Personally, I like it chilled on whatever it’s put on. The texture is great either way. Enjoy.
Seeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
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