Best. Carrot. Cake. Ever!!!! Okay heres the recipe everyone! Hope you enjoy it. BY: Sherri Michelotti CARROT CAKE WITH CREAM CHEESE FROSTING Preheat oven to 325°F. Grease 3 cake pans. DO NOT FLOUR. (THIS CAKE IS VERY BIG AND VERY HEAVY) In A large bowl blend together: Makes 3 Layers 5 large eggs 3 cups sugar 1 cup vegetable oil 1 cup buttermilk 1 TBSP vanilla MIX WELL In a separate bowl blend together: 3 cups cake or all purpose flour 1/2 tsp salt 1 TBSP baking soda ADD TO LIQUID MIXTURE IN LARGE BOWL. MIX UNTIL BLENDED. THEN FINISH BY ADDING THE FOLLOWING (EACH INGREDIENT IS OPTIONAL, EXCEPT FOR CARROTS) 1 CUP CHOPPED WALNUTS or PECANS or BOTH 1 CUP RAISINS 1 CUP DRIED CHERRY FLAVORED CRAISINS 2-3 CUPS SHREDDED CARROTS, TRY TO SQUEEZE OUT AS MUCH LIQUID AS POSSIBLE USING A DISH TOWEL 1 1/2 CUPS SWEETENED SHREDDED COCONUT 1 CUP DRIED PINEAPPLE, CHOPPED ANY DRIED FRUIT WOULD WORK IN THIS BLEND WELL, WITH SPOON, NOT ELECTRIC MIXER. THEN POUR EQUAL AMOUNTS INTO CAKE PANS. *(PARCHMENT PAPER IN THE BOTTOM OF THE PANS WILL HELP WITH STICKING) BAKE 45-60 MINUTES, YOU NEED TO KEEP CHECKING EVERY 5-10 MINUTES OR SO AND MAKE SURE ITS NOT BURNING AFTER 40 MINUTES. ONCE IT IS GOLDEN BROWN, USE A SKEWER OR KNIFE AND INSERT IN CENTER. WHEN IT COMES OUT CLEAN IT IS DONE. LET COOL AND REMOVE FROM PANS TO FINISH COOLING COMPLETELY ON WIRE RACKS. WHEN COOLED FROST WITH CREAM CHEESE ICING-RECIPE TO FOLLOW. CREAM CHEESE ICING 1 STICK OF SOFTENED BUTTER 1 BLOCK, 8 OZ, CREAM CHEESE-SOFTENED 6 CUPS CONFECTIONERS SUGAR VANILLA, ABOUT 1 TBSP OR SO BEAT BUTTER AND CREAM CHEESE WITH ELECTRIC MIXER TILL SMOOTH. ADD SUGAR SLOWLY. ADD TILL IT GETS TO A CONSISTENCY THAT YOU LIKE. IT WILL NEED TO BE THICK ENOUGH TO STAY ON THE CAKE THOUGH. ADD VANILLA, MIX. FROST YOUR CAKE. YOU CAN BUY FANCY LITTLE CARROT DECORATIONS OR JUST LEAVE IT PLAIN. ENJOY!
Posted on: Thu, 11 Sep 2014 18:52:56 +0000