We have carrots and cream cheese at home-do you have a great carrot cake recipe you will share?!


Question:

We have carrots and cream cheese at home-do you have a great carrot cake recipe you will share?


Answers:

'Southern Heritage' Carrot Cake
16 servings
Hands on: 30 minutes
Total time: 1 hour, 10 minutes

The first cake I made was actually the best before tweaking. I found it in "The Southern Heritage Cakes Cookbook," published in 1983 by Oxmoor House, the book division of Southern Living magazine. Called "traditional carrot cake," it was the most straightforward, using all-purpose flour for backbone and baking powder as leavening. The generous amount of oil contributes to the cake's moist texture. This cake works best if the carrots are grated fine in a food processor, rather than coarse. advertisement




2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
3 cups grated carrots
Cream Cheese Frosting (recipe below)

Preheat oven to 350 degrees.

Grease and flour two 8- or 9-inch round cake pans (baking sprays that contain flour, such as Baker's Joy, are fine to use as well).

Sift together the flour, baking powder, cinnamon and salt; set mixture aside.

Combine eggs, oil and sugar; beat until smooth. Whisk in the flour mixture and the carrots.

Pour the batter into the prepared cake pans.

Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks and let cool completely.

Ice with Cream Cheese Frosting.




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