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Sunday, October 17, 2010

Carrot Cake

1 1/2 cups oil
2 1/2 cups sugar
4 egg yolks
5 tbsp hot water
2 1/2 cups self rising flour
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground cloves
1 1/2 cups grated raw carrots
1 cup chopped black walnuts
4 egg whites

Preheat oven to 350 degrees. Grease 2-9 inch cake pans and dust with flour. Cream oil and sugar until well mixed. Beat in egg yolks, one at a time. Beat well after each addition. Beat in hot water. Sift together flour, cinnamon, nutmeg and cloves; beat into egg mixture. Stir grated carrots into batter; add walnuts. Beat eggs until soft peaks form and fold into batter. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans, and cool completely before frosting.

Cream Cheese Frosting

1/2 stick butter, softened
1 - 8oz pkg cream cheese
1 tsp vanilla
1 box powdered sugar

Whip together until creamy. If you haven't worked with powdered sugar before, it acts as a liquid. The more you add, the creamier the icing becomes. Add the powdered sugar until you get it to the consistancy you want.

To assemble the cake: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake. Cover and refrigerate any leftovers.

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