Carrot Cake Help... (565 views)

You can check out this recipe from King Arthur Flour for carrot cake. It is delicious and uses a full pound of carrots you can grate in a snap in the food processor. Please note that this is a gluten-free recipe that uses their GF cake mix. You may not need gluten-free, but I bet you could save a few steps by subbing in a regular cake mix of similar weight in this recipe. The pineapple adds moisture to the cake, and I use the pineapple juice from the can to plump up the raisins before adding to the mix. I usually make this for birthdays in my house, and it is well-received.

This is a good one I've used for years---I think it may have originally come from a BH&G cookbook, the one with the red/white plaid cover.


CARROT CAKE WITH CREAM CHEESE FROSTING



2 cups flour                   1 tsp cinnamon

2 cups sugar                  3 cups finely shredded carrots

1 tsp baking powder       1 cup oil

1 tsp baking soda          4 eggs

1 tsp salt                       1-1½ cups raisins, soaked in boiling H20 10-20 mins then drained and patted dry



Combine first 6 ingredients (left column, plus cinnamon). Add next three, beating with electric mixer; beat on medium speed for two minutes. Drain raisins and dust them with flour; stir into batter. Turn into greased and floured 13x9" pan or two 8" rounds or squares. Bake 50-60 minutes at 325°; cool completely on wire rack before frosting. Note: For layer cake, you'll need 1½-2 batches of frosting.


Cream Cheese Frosting: 3 oz. cream cheese, softened - ¼ cup butter - 1 tsp vanilla - 2 cups sifted powdered sugar - milk. Beat together cream cheese, butter and vanilla. Gradually beat in sugar. Add milk to spreading consistency (2-3 Tbl).