Sunday, April 02, 2006

Carrot Cake

First of all I would like to thank the BloomingtonChef for inviting me to become part of this recipe blog. I only hope I can help spread (no pun intended) some joy and happiness to fellow recipe lovers. This being my virgin post, I thought I would start with one of the most wonderful carrot cake recipes I have ever tried. This cake is extremely moist and pretty much follows the norm for carrot cake recipes except for the amount of oil. The cream cheese frosting is sinful.


2 c. sugar
2 c. sifted flour
4 eggs, beaten
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1 1/2 c. oil
1 c. chopped nuts (optional)
2 3/4 c. shredded carrots (Don't skimp on the carrots)
Mix together dry ingredients. Add oil and mix well. Add beaten eggs. Mix well. Stir in carrots at low speed. Use two 8" rounds (9" if that's all you have, but 8" rounds give you a thicker, higher cake) Bake at 350 degrees for 35 to 40 minutes or until done.
CREAM CHEESE FROSTING
(Double this recipe)
8 oz. cream cheese (room temp)
1 stick butter (room temp)
1 tsp. vanilla
2 cups frosting sugar
1/2 chopped walnuts (Sprinkle on top) (Optional)
Blend cream cheese, vanilla, and butter. Add frosting sugar and beat well. Sprinkle walnuts on top (optional).

5 comments:

Bloomingtonchef said...

Hooray! He posts! I am going to make this cake this week. Thank you for spreading some joy.

Perk said...

The Chefs unite! Clink the glasses, bake the ziti, make reservations at the VFW, forget the fish-fry at the BPOE Elks...the great Chefs of Herkimer are here!

BloomingtonChef said...

I don't know...fish fry at the BPOE Elks...that is pretty stiff competition! I propose a chef reunion in Maine and a several course wine dinner.

Dick said...

Reverend!!! A great time to pry open that bottle of 1985 Lyeth cabernet that's burning a hole in the bottom of my makeshift wine cellar.

BloomingtonChef said...

And I shall bring the Opus that has been waiting for a special occasion. Let's plan the courses, shall we?