* Exported from MasterCook *
Carrot Cake With Cream Cheese Frosting
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups dark raisins
6 extra-large eggs
3 cups sugar
1 1/3 cups vegetable oil
1 tablespoon pure vanilla extract
1 pound carrots -- peeled and very
finely grated (3 cups)
1 cup minced apples (about 1 pound)
1 cup chopped walnuts (optional)
Cream cheese frosting (see recipe)
Preheat oven to 325 degrees. Butter three 9-
inch layer cake pans, then line bottoms with wax paper. Sift flour,
baking powder, cinnamon, baking soda and salt onto wax paper; set
aside. Place raisins in saucepan, cover with boiling water, cover pan
and
let raisins soak until plump, about 15
minutes. Drain well.
Meanwhile, beat eggs in large bowl with
electric mixer on high until light yellow, about 5 minutes. Gradually
add sugar, about 1/4 cup at a time, beating well, at least a minute,
after each addition. With mixer running, slowly drizzle in oil, then
vanilla. Beat batter a total of about 20
minutes, until light golden and airy.
Sprinkle flour mixture over batter and stir
it in by hand until no more white flecks appear. Stir in carrots,
raisins, apples and walnuts, if desired.
Divide batter evenly among the 3 layer cake
pans. Bake each cake layer just until center springs back when
lightly touched and toothpick inserted into center comes out almost
clean, about 40 minutes. Let cakes cool in pans on wire rack 15
minutes before
turning them out onto rack to cool completely.
While cakes are baking, prepare frosting.
Frost cake by spreading thick layer of frosting between each layer,
on the sides on top of cake. Using your fingers, make high peaks in
the frosting on top of cake. Store any extra leftover cake in
refrigerator.
Makes one 9-inch cake, about 8 inches high.
Cream cheese frosting:
4 packages (8 ounces each) cream cheese (not light),
room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (1 stick) margarine, room temperature
1/4 cup light corn syrup
1 tablespoon vanilla extract
8 cups sifted powdered sugar (2 pounds)
Beat cream cheese, butter, and margarine
together in large bowl with electric mixer on high until light yellow
and creamy, about 3 minutes. With mixer still running, beat in corn
syrup and vanilla.
Reduce mixer to medium low and beat in
powdered sugar in two additions, beating well after each addition.
Place piece of plastic wrap directly on frosting and chill until
ready to use.
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- -
Per Serving (excluding unknown items): 6724 Calories; 295g Fat (38.9%
calories from fat); 43g Protein; 1002g Carbohydrate; 27g Dietary
Fiber; 0mg Cholesterol; 5109mg Sodium. Exchanges: 19 Grain(Starch);
8 Vegetable; 58 Fat; 44 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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