luckytrim
Chef Extraordinaire
CARROT CAKE
1 c. sugar
1 c. light brown sugar
1 c. oil
1 c. ricotta cheese
3 lg. eggs
2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. nutmeg
2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 c. shredded carrots
1/2 c. pineapple, crushed
1/2 c. walnuts
2 1/2 c. raisins
Berries of your choice for presentation
--CREAM CHEESE FROSTING:--
2 tbsp. butter
4 oz. cream cheese
1/2 c. ricotta cheese
1 tsp. vanilla extract
2 c. confectioners' sugar
12 walnut halves to put on top of cake
Preheat oven to 350 degrees. Grease a 9x13 pan with oil and flour. In large bowl, beat sugars, oil and ricotta cheese. Beat in eggs, one at a time. Sift together dry ingredients and stir into first mixture. Fold in carrots, pineapple, walnuts and raisins. Bake 1 hour or less depending on oven. Cool cake and frost it with Cream Cheese Icing decorating it with berries.
1 c. sugar
1 c. light brown sugar
1 c. oil
1 c. ricotta cheese
3 lg. eggs
2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. nutmeg
2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 c. shredded carrots
1/2 c. pineapple, crushed
1/2 c. walnuts
2 1/2 c. raisins
Berries of your choice for presentation
--CREAM CHEESE FROSTING:--
2 tbsp. butter
4 oz. cream cheese
1/2 c. ricotta cheese
1 tsp. vanilla extract
2 c. confectioners' sugar
12 walnut halves to put on top of cake
Preheat oven to 350 degrees. Grease a 9x13 pan with oil and flour. In large bowl, beat sugars, oil and ricotta cheese. Beat in eggs, one at a time. Sift together dry ingredients and stir into first mixture. Fold in carrots, pineapple, walnuts and raisins. Bake 1 hour or less depending on oven. Cool cake and frost it with Cream Cheese Icing decorating it with berries.
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