RECIPE: Easter Weekend calls for Carrot Cake
Carrot cake is one of my absolute favourite desserts. Heck, not just for dessert, my favourite time for cake is in the morning. This recipe comes from my dear friend Tammy Renard and it is versatile. If you are not a fan of pineapple for walnuts, you can leave them out. Also, as in the photo, you can make a beautiful layered carrot cake if you have time.
Tammy’s Carrot Cake
3/4 cup vegetable oil
1 cup sugar
1 1/2 cups all-purpose flour
2 cups finely grated carrots (4 or 5 carrots)
1/2 cup crushed pineapple, drained
½ cup walnuts, chopped roughly
1/2 tsp salt
1 1/3 tsp baking soda
1 1/2 tsp ground cinnamon
Preheat oven to 300 F. Grease a 13x9-inch baking pan.
In a stand mixer, add oil and sugar and beat well to combine. Then add the eggs, one at a time beating after each.
In a large bowl sift together the dry ingredients and then slowly add to the egg mixture, beating to combine. Remove bowl and then fold in the raw carrots, pineapple and nuts. With a spatula spread evenly into the prepared pan.
Bake one hour at 300 F or until the toothpick comes out clean. Place cake in pan on a rack to cool. Make icing.
Cream Cheese Icing
1 - 8 oz pkg cream cheese, room temperature
4 Tbsp butter or margarine, room temperature
2 1/2 cups powdered sugar
2 tsp vanilla
In a stand mixer, beat together the cream cheese and butter. Add the sugar and the vanilla and continue beating until well mixed. Make sure cake is cool before icing.
NOTE: Makes 1 - 13x9-inch cake or if you want a layer cake use two 9-inch round pans. If you would like to make a 4- layer cake, cut the rounds horizontally in half. Here are a couple of tips.
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