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home > recipes > cakes > easy and fancy carrot cake
from NY, US 2 cups sugar 3 eggs 1 1/4 cup vegetable oil ( not olive ) 2 tsp vanilla 2 cups flour dash salt 2 tsp baking soda 3 cups fine shredded or sweet grated carrots 1 1/2 cups raisins 1/2 cup chopped walnuts Easy Frosting: 8 oz cream cheese room temperature 1 stick butter room temperature 1 lb powder sugar or a bit more of needed 1 tsp vanilla 1 tsp orange juice or a bit more if needed 1 Tbs grated orange rind Chopped nuts ( optional as garnish ) My daughter wanted a great carrot cake but she disliked the pineapple normally found in the recipes. So she liked this one. Most carrot cake and carrot cake frosting recipes are really quite alike and one may alter the stuff put into the cake along with the carrots. In the past I have added chopped maraschino cherries and candied citron for the holidays . But basic seems best. Preheat oven to 350F. Grease and flour 2, 8 inch round cake pans. In a large bowl beat the oil, sugar, eggs and vanilla until well combined. Mix together the grated carrots, raisins and nuts. Combine dry ingredients and combine with the oil mixture and blend well. Stir in carrot mixture. Divide batter into the pans. Bake about 35 minutes. If cake is browning too fast and not done baking then cover with foil and decrease oven to 325F and bake 7 to 10 minutes longer or until tested done in center. Cool on rack for 15 minutes then carefully remove and invert onto rack to cool completely. One may freeze the cake and frost later. For frosting beat all well until desired consistency. Frost layers, middle, top and sides. Garnish cake with chopped nuts if desired. Note: layer cakes are very pleasing to the eye, but one may bake the cake in an oblong pan, and baking times will change. Note: a moist, dense flavorful cake.

Easy and Fancy Carrot Cake


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list all recipes by BUTTERFLYDOG (1134)


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keyword: fancy
keyword: carrot
recipes for cakes
recipes by butterflydog
Email Address:
(posted December 21, 2005)

from NY, US

2 cups
sugar
3
eggs
1 1/4 cup vegetable oil ( not
olive )
2 tsp
vanilla
2 cups
flour
dash salt
2 tsp
baking soda
3 cups fine shredded or
sweet grated carrots
1 1/2 cups raisins
1/2 cup chopped walnuts
Easy
Frosting:
8 oz
cream cheese room temperature
1 stick
butter room
temperature
1 lb powder
sugar or a bit more of needed
1 tsp
vanilla
1 tsp
orange juice or a bit more if needed
1 Tbs grated
orange rind
Chopped
nuts ( optional as garnish )

My daughter wanted a great
carrot cake but she disliked the pineapple normally found in the recipes. So she liked this one. Most carrot cake and carrot cake frosting recipes are really quite alike and one may alter the stuff put into the cake along with the carrots. In the past I have added chopped maraschino cherries and candied citron for the holidays . But basic seems best.

Preheat oven to 350F.
Grease and flour 2, 8 inch round cake pans.
In a large bowl
beat the oil, sugar,
eggs and vanilla until well combined. Mix together the grated carrots, raisins and nuts. Combine dry ingredients and combine with the oil mixture and blend well. Stir in carrot mixture. Divide batter into the pans. Bake about 35 minutes. If cake is browning too fast and not done baking then cover with foil and decrease oven to 325F and bake 7 to 10 minutes longer or until tested done in center.

Cool on rack for 15 minutes then carefully remove and invert onto rack to cool completely. One may freeze the
cake and frost later. For frosting beat all well until desired consistency. Frost layers, middle, top and sides. Garnish cake with chopped nuts if desired.
Note: layer cakes are very pleasing to the eye, but one may
bake the cake in an oblong pan, and baking times will change.
Note: a moist, dense flavorful
cake.



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