Friday, April 2, 2010
Holy Saturday is a traditional day of baking at RoseCreekCottage.
This year, one of the desserts we're working on is Carrot Cake. Here is the recipe:
Carrot Cake with Cream Cheese Frosting
2-1/2 c. grated carrots
2 c. granulated sugar
1-1/2 c. oil
2 c. all-purpose flour
2 t. baking soda
3 t. ground cinnamon
1/2 t. ground cloves
1/2 c. finely chopped walnuts
1-8 oz.- can crushed pineapple
8 oz. cream cheese, softened
4 c. powdered sugar
1 stick of butter, room temp
2 t. vanilla
Grease and flour two 9" round cake pans. Preheat oven to 350 degrees. In a large mixing bowl, beat together the sugar and oil. Add the eggs, one at a time, beating until well blended.
In a separate bowl, combine the flour, salt, baking soda, cinnamon and cloves.
Slowly beat the flour into the liquid mixture until combined, scraping the sides. Add your grated carrots.
Next, drain the pineapple well. With your hands, pick up the pineapple mush and give it a good squeeze. You want the extra juice, but not too much because you're getting quite a bit from the carrots as well. Add in the pineapple and walnuts.
Pour into the greased pans and bake for about an hour, or until knife inserted in the center comes out clean. Remove from oven and cool for 30 minutes in the pan. Carefully remove from pan and onto wire racks to cool completely.
For the frosting, beat together the butter and cream cheese until creamy and well combined. Add in the vanilla. Slowly beat in the powdered sugar, until smooth and creamy. Frost your cake rounds and enjoy! (* I added grated orange rind to the icing this year*)