Carrot Cake

Legend has it that George Washinton enjoyed some carrot tea bread in 1783, and it remains one of America's favorite desserts.

This recipe was from my great-great grandparents (Hart's family) has this recipe for pass to generation.

Carrot Cake
Prep: 40 minutes plus cooling
Bake: 45 to 55 minutes

2 1/2 cups all-purpose flour
2 tsps. baking soda
2 tsps. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
4 large eggs
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup corn oil
1/4 cup milk
1 tbsp vanilla extract
3 or 4 cups loosely packed shredded carrots (about 6 or 7 medium)
1 16 oz. Betty Crocker Rich & Creamy Cream Cheese Frosting

1. Preheat oven to 350 F. Grease 13 x 9 baking pan, (use butter) Dust pan with flour. Or grease and flour 10-inch Bundt pan/

2. In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

3. In large bowl, with mixer at medium-high speed, beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping bowl with rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low; add flour mixture and beat until smooth, about 1 minutes, scraping bowl. Fold in carrots.

4. Spoon batter into preapared pan; spread evenly. Bake until toothpick inserted in center come out almost clean, 45 to 55 minutes for 13" x 9" cake or about 1 hour for Bundt cake. Cool in pan on wire rack 10 minutes. Run thin knife around cake to loosen from sides of pan. Or, if using Bundt pan, run tip of knife around edge of cake to loosen.

5. Meanwhile, prepare Cream Cheese Frosting. With narrow metal spatula, spread frosting over sides and top of cake. Makes 16 servings.





This message was edited Jun 28, 2005 1:22 PM