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Carrot Cake

February 4, 2014

Carrot Cake small

~ Mary ~

I’ve been making this cake for a number of years, and just never have gotten around to photographing it.  John calls it the ‘Steak of Cake’ due to its density and high level of satisfaction. My only advise is to be sure your spices are not old and stale, like mine were this last go around.

*Note* This recipe makes two 9″ round pans. I realized after making this three layer extravaganza that carrot cake is not easy to slice when it’s so high!

Carrot Cake
In large mixing bowl:
     2 Cups Sifted All-Purpose Flour
     1 1/2 Cups Sugar
     2 tsp Baking Powder 1tsp Kosher Salt
     2 tsp Cinnamon
     ½ tsp Cloves
     ½ tsp All Spice
     ½ tsp Nutmeg
Mix then add:
     1 Cup Corn Oil
     3 Eggs
     2 tsp Vanilla
Mix well then add:
     2 Cups Shredded Carrots
     1 Cup Chopped Walnuts
     1 Cup Raisins
     1 Cup Coconut
     2 Tbsp Fresh Minced Ginger
     ¾ Cup Crushed Pineapple

Heat oven to 350°. Spray a 9×13 cake pan or two 9″ round cake pans or a muffin tin. Fill evenly with batter. Bake until edges have pulled away from the sides of the pan and toothpick inserted in center comes out clean. 9×13 pan About 40-55 minutes. 9″ round pans about 25-35 min Muffin Tin about 20min. Cool completely before frosting with:

Cream Cheese Frosting
In mixing bowl combine:
     1 Cup Cream Cheese
     ½ Cup Butter
     2-3 Cups Powdered Sugar
     1 Tbsp Honey or Maple Syrup
     1 tsp Lemon Juice
     1/4 Cup Candied Ginger small dice optional
Beat until light and fluffy.
If frosting is too runny add more powdered sugar.

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