Another recipe from cookbook Recipes for the New Millennium (© 2000, Morris Press),
subtitled "A Collection of Recipes from Former and Present Parishioners of Holy Ghost Church, Bethlehem, PA."
Everyone loves carrot cake, right? ...but the frosting is an integral part of the experience and this recipe did not mention frosting! Thus, I'll throw in my favorite: a simple and smooth cream cheese frosting! Yummm! The abundant flavors of the cake wrapped by the sweet creaminess of the frosting... lovely!
(from Bernie Knoblick)
| 4 eggs | 2 tsp. baking soda |
| 1-1/2 c. sugar | 1 tsp. salt |
| 1-1/2 c. vegetable oil | 3 c. grated carrots |
| 2 c. flour | 1 c. raisins |
| 2 tsp. cinnamon | 1-1/2 c. chopped pecans or walnuts |
| 2 tsp. baking powder |
Beat eggs until frothy. Gradually add sugar, a little at a time, until light. Gradually beat in vegetable oil. In a bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Gradually blend flour mixture into egg mixture, then fold in carrots, raisins and nuts. Divide batter into 3 well-buttered and floured 8-inch round cake pans. Bake at 350°F for 30 minutes, rotating pans in oven as needed for uniform cooking. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
- 8 ounces cream cheese, room temperature
- 4 ounces (1/2 cup) unsalted butter, room temperature
- 1 pound (3-3/4 cups) powdered sugar
- 1 Tbsp. vanilla extract
Beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the vanilla extract until well-combined.
Cake Assembly:Stack the layers, spreading a generous amount of frosting between layers and then cover the top and sides with the remaining frosting. Garnish lightly with a bit more chopped nuts and refrigerate for at least 30 minutes before serving.