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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cake, Carrot Cake and Cream Cheese Icing Recipe

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This recipe for Cake, Carrot Cake and Cream Cheese Icing is from The Beck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoons cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
½ teaspoon salt
1 pound carrots (6 to 7 medium) -- peeled
1½ cups sugar
½ cup packed light brown sugar
4 large eggs
1½ cups vegetable oil

8 ounces cream cheese -- softened
5 tablespoons unsalted butter -- softened
1 tablespoon sour cream
½ teaspoon vanilla
1¼ cups confectioner's sugar
Directions:
Directions:
Preheat oven to 350º. Prepare pans the, recipe calls for a 9 by 11 pan but I have used round layer pans.

Whisk first 7 ingredients in a large bowl.
Shred carrots in a food processor and stir into flour mixture.

Wipe out food processor, add eggs and sugars, process until frothy about 20 seconds. Add oil in a stream into the processors chute while it is running. Process until it is light in color and emulsified about 20 seconds.

Scrape into carrot, flour mixture. Stir until dry ingredients are incorporated and there are no streaks of flour remain.

Raisins, pineapple, nuts can be added, about 1/2 cup of any or each, add to the carrot mixture before adding the oil mix.

Bake 30 to 40 minutes depending on size of pan until tooth pick comes out clean. Cool completely in pan before removing.

Frosting; I double the recipe for a layer cake.

Beat soften cream cheese, butter, sour cream and vanilla until fluffy. Beat in confectioners sugar until spreadable.

 

 

 

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