I purchased a new cookbook the other day, like I really need it but it was on clearance. One of my favorite cakes is carrot cake and this is the best I ever made.
<center>Carrot Cake
1 lb. carrots (peeled and grated)
1 1/2 cups flour
2 tsp. B.P.
1/2 tsp. B.S.
1 tsp. salt
2 tsp. ground cinnamon
4 eggs
2 tsp. vanilla extract
1 cup brown sugar lightly packed
1/2 cup sugar
1 1/4 cups conola oil
1/2 to 1 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350°. Line a springform pan with wax paper and grease.
Sift flour, baking powder, baking soda, salt and cinnamon into a bowl, set aside.
Beat the eggs, add vanilla, sugars and oil. Beat till well blended. Add the dry ingredients in 3 batches folding in well after each addition.
Add the carrots, walnuts and raisins and fold in thoroughtly.
Bake for 40-45 minutes. Let cool 10 minutes then unmold and transfer to a rack.
Frosting
1 8 oz. package cream cheese, room temperature
1 cup confectioners' sugar
1 tlbsp maple syrup
Beat until creamy. Frost cake and decorate with walnuts halves if desired.
<center>Carrot Cake
1 lb. carrots (peeled and grated)
1 1/2 cups flour
2 tsp. B.P.
1/2 tsp. B.S.
1 tsp. salt
2 tsp. ground cinnamon
4 eggs
2 tsp. vanilla extract
1 cup brown sugar lightly packed
1/2 cup sugar
1 1/4 cups conola oil
1/2 to 1 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350°. Line a springform pan with wax paper and grease.
Sift flour, baking powder, baking soda, salt and cinnamon into a bowl, set aside.
Beat the eggs, add vanilla, sugars and oil. Beat till well blended. Add the dry ingredients in 3 batches folding in well after each addition.
Add the carrots, walnuts and raisins and fold in thoroughtly.
Bake for 40-45 minutes. Let cool 10 minutes then unmold and transfer to a rack.
Frosting
1 8 oz. package cream cheese, room temperature
1 cup confectioners' sugar
1 tlbsp maple syrup
Beat until creamy. Frost cake and decorate with walnuts halves if desired.
