Thanks to Canadian Living Magazine for this recipe. When Mom harvested her carrots this fall we reviewed all our cake recipes (about 10 of them) and found this one to be so good. We discarded the rest of the recipes - why mess with it when its perfect? We make 2 small to medium size cakes with this recipe. One to eat now and one for the freezer. Ice before you use it.
Cake Ingredients
2 cups all purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
3/4 cup gran. white sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 tsp vanilla
2 cups fresh grated carrots
1 cup drained crushed canned pineapple
1/2 cup to 1 cup raisins - or nuts or both if you prefer..... matter of personal taste(I use 1 cup raisins but my Mom uses 1/2 and 1/2)
Icing Ingredients
Soften - 1 pkg 250ml Philadelphia Cream Cheese not the low cal or generic name - This is critical in the taste of the dessert (I use low cal and generic and can tell the difference when we use the real thing) :)
1/4 cup softened butter
1/2 tsp vanilla
1 cup icing sugar
Grease and flour 1 13"x9" pan or 2 small 9" x 9" pans. Set aside. Preheat oven to 350f.
In large bowl whisk together the dry ingredients - flour, baking powder, soda, salt, cinnamon, nutmeg. In a separate bowl beat the eggs till frothy and add the brown and white sugars and beat again. Add the oil and vanilla and beat further till mixed. Pour the wet over the dry ingredients. Stir till moistened. Add the drained pineapple, carrots, raisins. Stir till mixed. Pour into the pans, split roughly in half for the 2 pans.
Bake in center of oven at 350F for 40 minutes. A toothpick needs to come out clean.
Let cool in pan on a rack on the counter. When cool you can ice the cake.
For the icing put all ingredients into a bowl and with mixer beat till smooth. Spread on cake.
Keep in refrigerator if you have any left...... this cake never makes it past the counter in one day!!!
Cake Ingredients
2 cups all purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
3/4 cup gran. white sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 tsp vanilla
2 cups fresh grated carrots
1 cup drained crushed canned pineapple
1/2 cup to 1 cup raisins - or nuts or both if you prefer..... matter of personal taste(I use 1 cup raisins but my Mom uses 1/2 and 1/2)
Icing Ingredients
Soften - 1 pkg 250ml Philadelphia Cream Cheese not the low cal or generic name - This is critical in the taste of the dessert (I use low cal and generic and can tell the difference when we use the real thing) :)
1/4 cup softened butter
1/2 tsp vanilla
1 cup icing sugar
Grease and flour 1 13"x9" pan or 2 small 9" x 9" pans. Set aside. Preheat oven to 350f.
In large bowl whisk together the dry ingredients - flour, baking powder, soda, salt, cinnamon, nutmeg. In a separate bowl beat the eggs till frothy and add the brown and white sugars and beat again. Add the oil and vanilla and beat further till mixed. Pour the wet over the dry ingredients. Stir till moistened. Add the drained pineapple, carrots, raisins. Stir till mixed. Pour into the pans, split roughly in half for the 2 pans.
Bake in center of oven at 350F for 40 minutes. A toothpick needs to come out clean.
Let cool in pan on a rack on the counter. When cool you can ice the cake.
For the icing put all ingredients into a bowl and with mixer beat till smooth. Spread on cake.
Keep in refrigerator if you have any left...... this cake never makes it past the counter in one day!!!
No comments:
Post a Comment