Carrot Cake

Here's my carrot cake recipe, from the 1987 Canadian Living Cookbook. I've been told it's my signature dessert. I've changed the recipe to suit my taste, but will add options at the end of the recipe. I use a 13" x 9" glass cake pan and bake it for 25-30 minutes and check it with a toothpick. I also use 4 cups of icing sugar as I love icing. I also use clear natural vanilla so the icing is perfectly white- buy it when you go down south as it's super cheap there.

Hope you enjoy the recipe.

-4 eggs
-1 cup granulated sugar
-1 cup packed brown sugar
-1 cup vegetable oil
-2 cups all-purpose flour
-2 tsp baking powder
-1/2 tsp baking soda
-1 tsp salt
-2 tsp cinnamon
-1/2 tsp nutmeg
-3 cups grated carrots

 

*1. In a large bowl, beat eggs well. Add sugars gradually, beating until light. Gradually beat in oil. In a separate bowl mix flour, baking powder, soda, salt, cinnamon, and nutmeg. Stir into egg mixture. Stir in carrots.

*2. Pour into greased and floured pan. Use one 10-inch (4L) tube or bundt pan or 13 x 9 inch (3.5 L) rectangular pan or two 9-inch (2.5 L)square layer pans or three 8-inch (2 L)square layer pans.

*3. Bake in a 350 F oven for 1 1/4 hours for a tube pan, 25-30 minutes for a rectangular pan, 35-40 minutes for square pans, until a toothpick comes out clean. Let cake cool on wire rack. When cool, ice with Cream Cheese Icing (recipe to follow).
 

Cream Cheese Icing:

-250 g cream cheese, softened
-1/4 cup butter, softened
-2 tsp vanilla
-3 cups icing sugar
 

Cream together cream cheese, butter, and vanilla. Gradually beat in icing sugar to give a smooth, spreadable consistency. Makes enough to ice the tops of the rectangular, tube, or square cakes. To make a layer cake using the 9-inch pan, double the recipe to fill the layer and sides.
 

Hints: Use a food processor to quickly grate the carrots.
 

Options: Add 1/2 cup raisins and 1/2 cup finely chopped nuts.

bon appetit