Lollapalooza Carrot Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 eggs
2 c. sugar
2 c. self-rising flour
1 1/2 c. vegetable oil
3 c. (2 lbs.) grated carrots
1/2 tsp. black walnut extract
1 tsp. vanilla extract
3/4 tsp. cinnamon
See recipe directions for Icing
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Directions: |
Directions:Preheat oven to 350º. Mix all ingredients and pour into two 8" cake pans. Bake 45-50 minutes. Cool.
Icing:
Two 8 oz. pkgs. cream cheese, softened at room temperature
1 Tbsp. melted butter
Half of a 1 lb. box confectioner's sugar
1 tsp. vanilla extract
1 small pkg. walnuts, halved or whole (do not use chopped)
Half of a 15 oz. box dark raisins
Blend cream cheese, butter, sugar, and vanilla extract until creamy. Texture should be thick, but, if needed, add very small amounts of hot water to thin consistency. Fold in nuts and raisins. Ice cooled cake. Note: Be careful not to substitute walnut for black walnut flavoring. Black walnut is THE ingredient that makes this recipe special. Black walnut flavoring can be ordered from LorAnn Oils at: https://www.lorannoils.com. Best to order a small amount. A little goes a long way and it lasts forever. |
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Personal
Notes: |
Personal
Notes: Mary Jo says: "Who said too many cooks spoil the broth? Back in the mid-1970's, two friends who were Yale University Medical School students combined two carrot cake recipes, creating one unique delicious one. When making a carrot cake at my grandparents' home a few months earlier, I remembered that their houseguest, Bertie Johnson, who was Granny's best friend from eastern Kentucky, said the mountain people often added black walnut flavoring to their cake recipes. I suggested this to my friends, and it proved to be the perfect touch. This cake made its debut at a party in New Haven where it was quickly dubbed the Lollapalooza Carrot Cake."
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