Monday, October 17, 2011

Marilyn's Carrot Cake

Cake Ingredients

1 ¼ cups corn oil

2 cups sugar

2 cups flour

2 tsp cinnamon

2 tsp baking powder

2 tsp baking soda

4 eggs

4 cups grated carrots (about 1-lb bag)

I cup chopped pecans (optional)

1 cup raisins (optional)

Preheat oven to 350. Use either a 10” tube cake pan or two regular sized baking pans so that you already have two layers. Whisk together corn oil and sugar. Sift together flour, cinnamon, baking powder, baking soda, and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one at a time. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared pan (or pans) and bake for 70 minutes.

Cream cheese frosting

If you are making layers, use this in between.


8 oz soft unsalted butter

8 oz soft cream cheese

1 1-pound box of powdered sugar

1 tsp vanilla

Cream the butter well. Add the cream cheese and beat until blended. Stir in the sugar and vanilla. If too soft to spread, chill a bit. Refrigerate if not using immediately, but bring to a spreadable temp before using.


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