Wednesday, October 3, 2007

Amazing Carrot Cake & Cream Cheese Icing

This is amazing, I promise. I've made it so many times and never get sick of it (just ask my butt, LOL.) My Great Grandma used to make a variation & always called it "Care-OaTs cake" in her Hungarian accent. Hers had canned pineapple which I love but am allergic to (try it if you like.)

I love using the whole spices which, if you have an old coffee maker/micro grinder, grind easily and make all the difference with this cake (real Vanilla is awesome too.) This recipe also makes delicious cupcakes (just cook for less time--watching them and testing to see when toothpick stuck in the center comes out clean.)

"Care-OaTs Cake"

1/3 cup boiled water
2 cups finely shredded carrots (about 4 medium carrots)
2 cups all purpose flour
1 1/4 cups sugar
1 1/4 tsp baking soda
1 tsp salt
1 tsp ground nutmeg (a tiny bit less of the spices if freshly ground)
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 cup vegetable oil
3 eggs
1 tsp vanilla

1/2 cup walnuts ( I LOVE em, but these are optional, of course)

1. Preheat oven to 350 degrees. Lightly butter (or oil) and flour a 13x9 oblong pan

2. Pour boiling water over grated carrots. ETA: Ok, this is kinda crazy, but I was just in the middle of making this cake and found a solution to the only part that bugs me in making it: grating the carrots. If you don't have a food processor, you can use a container style grater. (Ikea has great ones.) The trick is to go in circles with the carrot. You can even do two at a time! SO much easier & super fast :0) GRIN!

3. Beat carrots and remaining ingredients (dry ingredients sifted) on low speed, scraping bowl constantly, for one minute. Beat on medium speed, scraping bowl occasionally for 2 minutes. Pour into pan.

4. Bake until wooden pick inserted into center comes out clean (approximately 45 minutes.)

5. Let cool and frost with cream cheese icing. (For an extra moist cake cool under a tea-towel--it traps the moisture)

Cream Cheese Icing:

8 ounce package of cream cheese
1/4 cup margarine
1/4 cup butter
1 tsp vanilla
1 pound icing sugar sifted (=16 oz/2 cups)

Beat all ingredients until well-blended and velvety. Spread on cooled cake and enjoy! (It's great for breakfast, LOL.)

:0) Mel

1 comment:

Veggies.... said...

This looks really good. Ive been looking around the web, at carrot cake recipes, some of them look like SLOP, even on some of the pro sites. Your cake looks great. Thanks.