Carrot Cake

Description

This old standby from the 1960's freezes beautifully, frosting and all. Watching fat consumption? Replace up to half the oil with applesauce for a lighter dessert.

Ingredients

2 teaspoons
baking powder
4 cups
sugar
4 cups
flour
6 cups
carrots, finely shredded (about 2 pounds)
1 cup
broken walnuts
8  
eggs
2 cups
salad oil (or 1 cup oil, 1 cup applesauce)
2 teaspoons
cinnamon
2 teaspoons
salt
2 teaspoons
baking soda

Instructions

Heat oven to 325 degrees. Butter and lightly flour 2 13-by-9 inch sheet cake pans (or 4 9-by-9 inch square cake pans).

Using large stand mixer (like Kitchen-Aid brand), combine all dry ingredients until thoroughly mixed. Add carrots, oil (or oil and applesauce) and eggs. Beat on low until mixed, then increase mixer speed to medium and beat for two minutes. Spread batter in pans.

Bake at 325 degrees until the cake centers spring back when touched lightly--about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.

Notes

Cream Cheese Icing: Allow 2 3-ounce packages of cream cheese and one (1/2 cup) stick of butter to come to room temperature. Place in mixer bowl, and beat on high speed until combined. Add 2 teaspoons vanilla and 4 cups powdered sugar. Beat at medium-high speed until light and fluffy--2 to 4 minutes. Ice tops of cakes only. Sprinkle frosting with chopped walnuts.

Summary

Yield
Servings
Prep time15 minutes
Cooking time
Total time15 minutes