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Sunday, March 20, 2011

Carrot Cake - For Mom

This is the first recipe I ever posted.  And my original pictures of this cake were the motivation for Jeremy to take over the recipe photos!  So now with a much better picture:

Carrot Cake

2 c flour
2 c sugar
2 tsp baking powder
1/2 tsp baking soda
4 eggs
3 c finely shredded carrot
3/4 c cooking oil
3/4 c mixed dried fruit bits (I used tropical mix)
3/4 tsp ground ginger

1. Preheat oven to 350 degrees. Grease and flour or line with parchments two 9 x 1 1/2 inch round cake pans.
2. Stir together all dry ingredients.
3. Beat eggs. Stir in carrot, oil, dried fruit and ginger. Combine with flour mixture. Pour into pans.
4. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 10 minutes. Then cool on racks.
5. Make frosting. Beat 6 oz cream cheese with 1/2 c butter and 1 Tbsp orange juice till smooth. Add 2 to 2 1/2 c powdered sugar till smooth. Stir in 1 c cool whip if desired.
6. Frost and cool. Can top with pecans if you want.


ALY said...

my carrot cake is a little simpler,than yours but just as nice

2 medium carrots
3 medium eggs
6fl oz sunflower oil
7oz caster sugar
4oz chopped pecans or walnuts
7oz plain flour
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of bicarbonate of soda
1 1/2 teaspoons of ground ginger
1/2 teaspoon of salt

for the topping

2oz icing sugar
7oz cream cheese
1 table spoon of lemon juice
1/2 teaspoon of vanilla essence
pecan of walnuts to decorate

7x11 inch cake tin

eat and enjoy