Carrot Cake
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- 1 cup safflower oil
- 1 cup brown sugar, packed
- 1 cup raw sugar or 1 cup granular fructose
- 1 1/2 cups water
- 4 cups unbleached flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 tablespoon cinnamon
- 1 teaspoon allspice
- 2 cups carrots, grated
- 1 cup walnuts or 1 cup pecans, chopped
- 1 cup dried cranberries (optional)
- 2 cups low-fat cream cheese, room temperature
- 1 1/2 cups confectioners' sugar
- 2 tablespoons fresh orange juice
- chopped walnuts, for garnishing (optional)
Recipe
- 1 preheat the oven to 350°f.
- 2 in a large bowl combine the oil and sugars. whisk in the water. in a medium bowl sift together the flour, baking powder and soda, salt, and spices.
- 3 add the dry ingredients to the sugar/oil mixture and mix well. add the carrots, nuts, and cranberries and mix well. pour the batter into 2 lightly oiled and floured loaf pans. bake for 35-45 minutes, or until a toothpick comes out clean. cool before frosting.
- 4 with an electric mixer on medium speed, beat the cream cheese and sugar until smooth. add the orange juice and mix briefly, then switch to high speed for 2-3 minutes. spread the frosting evenly on the cake. garnish with chopped walnuts if desired. this cake is best served at room temperature; refrigeration tends to dry it out.
- 5 makes 2 loaf pans or 18 slices.
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