Carrot cake is a funny thing, people either love it or have it. I tend to think people who believe they don’t like carrot cake, have just not had a good carrot cake. An old childhood friend of mine was stopping by our house for dinner several years back. So for dessert that evening I baked a carrot cake, not knowing that he did not like carrot cake. I served him up a piece much to his dismay. He hesitated and proceeded to take a bite, mostly out of politeness. Little did he know that bite would change his opinion of this delightful treat. He was hooked. Later that night his mom called me for the recipe because he had requested my carrot cake for his next birthday.
Carrots are often used to sweeten foods due to their high sugar concentration, which falls second only to the sugar beet. Carrot is a wonderful addition to any recipe that needs an element of sweetness to cut through tartness or high acidity that can be found in soups and marinara sauce. The natural sweetness leads to the development of carrot cake in England when sugar was a precious and an expensive commodity. The carrot also adds moisture which contributes to the desired texture of the cake.
Carrot cake is a good old fashion homemade cake that is sure to sway even the staunchest opponents. For the novice baker, carrot cake is easy and simple to make. It also makes wonderful cupcakes. Let this cake rest for a day and it will be even better, but don’t worry if you can’t wait. It is still great on the first day. Remember to store this cake in the refrigerator since the icing is make of butter and cream cheese.
- 1½ cup vegetable oil , one with no taste
- 1½ cups sugar
- 4 eggs
- 2 cups flour
- ½ t salt
- 2 t baking soda
- 2 t cinnamon
- 1 t nutmeg
- 1 t ginger
- ½ t cloves
- 3 cups of grated carrots
- ½ cup golder raisons (optional)
- 2 cups walnuts
- 1 box powdered sugar
- 1 stick of butter
- 2 t vanilla
- 8 oz of cream cheese
- In a mixer, combine vegetable oil, sugar, and eggs. Beat well.
- In a seperate bowl, combine the dry ingrediets. Sift together the flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves.
- With the mixer on low, pour the dry mixture into the liquid mixture until well incorporated.
- Add the grated carrots and raisons. Mix well.
- Pour the mixture into two 8 inch round pans that are greased, floured, and lined with parchment paper.
- Back at 350 degrees for 40 minutes.
- Allow the cakes to cool.
- Cream Cheese Icing
- With all ingredients at room temperature, cream the butter and cream cheese in a mixer. On the lowest speed, add the powdered sugar slowly. Add the vanilla and blend until creamy.
- Press the walnuts against the outside of the cake.