How to make carrot cake
Need a new dessert idea for your dinner guests? How about a nice moist carrot cake with cream cheese frosting? Its one way to get those carrots down those who don’t like vegetables.
Carrots have been used to sweeten cakes since the Medieval period. Carrot cakes became available in restaurants and cafeterias in the United States in the early 1960’s. They were first a novelty, but became so popular that it became level-1 dessert fare. In 2005 Food Network listed carrot cake with its cream cheese frosting as number 5 of the top fad foods of the 1970’s
Preheat oven to 350 degrees. Grease and flour a 9″ X 13″ cake pan. Or if you are doing a 2 layer cake, grease and flour your two 9″ round pans.
In a large mixing bowl, combine 3 eggs, 1 cup vegetable oil, 1-1/2 cups sugar and 2 teaspoons vanilla extract. Blend together with mixer on medium speed. Add in the 2 cups flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1/2 teaspoon salt and 2 teaspoons cinnamon. Mix until all are well blended.
Remove mixer. With a large spoon, blend in the 3-1/2 cups shredded carrots,1 cup walnuts and anything else such as raisins, pineapple, etc. until well blended. Pour the batter into the greased and floured cake pan. Bake in preheated oven at 350 degrees for 40 to 50 minutes, or until toothpick inserted, comes out clean.
When cake is done, remove to cooling rack. While cake is cooling, make the cream cheese frosting. In a large bowl, with a mixer on medium speed, combine the 1/2 cup softened butter, 8 ounces softened cream cheese, 4 cups confectioners sugar and 1-1/2 teaspoons vanilla extract, mix until well blended. Frost the cake. Enjoy.
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