Carrot Cake

[Guest guest]

Carrot Cake

 

This three-layer beauty is utterly delicious, with a

not-too-sweet cream cheese frosting.

 

 

1 cup raisins

2 cups minus 2 tablespoons all-purpose flour

1 tablespoon unsweetened cocoa

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

1 cup granulated sugar

1 cup firmly packed dark brown sugar

1-1/4 cups corn or vegetable oil

4 cups firmly packed grated carrots (1 1/2 pounds)

 

1-1/2 cups chopped walnuts

2 8-ounce packages cream cheese, softened

1/4 cup butter (no substitutes), softened

1 teaspoon vanilla extract

2 cups sifted confectioners‚ sugar

 

 

 

1. Adjust oven racks to center and upper third of

oven. Heat oven to 350 degrees F. Grease three 9-inch

round cake pans. Line bottom of pans with waxed paper;

grease and flour paper, tapping out excess. Set aside.

 

2. Arrange raisins in a strainer set over shallow

water in a medium saucepan. Cover and bring water to

boil; steam raisins 10 minutes. Set raisins aside.

3. Combine flour, cocoa, baking powder, cinnamon,

baking soda and salt in a large mixer bowl. Beat eggs

in a large bowl on medium speed of electric mixer

until blended. Beat in vanilla, granulated and dark

brown sugars and oil until well combined. At low

speed, add flour mixture and beat just until blended.

Stir in carrots, raisins and nuts. Divide and spoon

batter into prepared pans. Place 2 pans on 1 oven rack

and 1 pan in the center of the other rack. Bake until

tops of cakes spring back and edges just begin to pull

away from side of pans, 35 to 40 minutes. Cool cakes

in pans on wire racks 10 minutes. Unmold layers,

remove paper and invert again onto racks; cool. Freeze

layers 1 hour, until firm.

4. For frosting, beat cream cheese and butter in large

bowl on medium-high speed of electric until smooth. At

low speed, beat in vanilla and confectioners‚ sugar,

until well combined. Increase speed to high and beat

until mixture is smooth.

5. Transfer 1 layer to a large serving plate; spread

top with one third of the Frosting. Repeat with

remaining layers and frosting. Store, covered, in

refrigerator. Makes 12 servings.

Make-Ahead Tip: Prepare and frost Cake. Freeze

uncovered 1 hour, until frosting is firm, then wrap

well and freeze up to 2 weeks. Thaw in refrigerator

overnight.

 

 

Nutritional facts per serving

calories: 865 , total fat: 52g , saturated fat: 15g ,

cholesterol: 123mg , sodium: 584mg , carbohydrate: 87g

, fiber: 4g , protein: 10g

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

New DSL Internet Access from SBC &

http://sbc.