01 October, 2010

Carrot Cake - Joy of Cooking

This is a lovely, flavour-filled cake from the recipe book "Joy of Cooking". Use apple-sauce instead of the oil and it makes the cake really moist.

Grease and flour two 9x2" round pans, two 8" square pan, or one 13x9" rectangle pan.

Whisk together:

1 1/3 C flour
I C sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt

Whisk together and then combine with the flour mixture: 2/3 C vegetable oil (or applesauce) and 3 eggs

Stir in: 1 1/2C shredded carrots, 1C chopped walnuts (or cashews), 1C raisins, 1/2 C crushed pineapple, drained lightly (optional)

Bake 25-30 minutes for rounds/square pans or 30-35 minutes rectangle pan.
Allow to cool and then frost with cream-cheese icing, or brown butter frosting.

Quick Brown Butter Icing
Heat 6 T butter in a sauce pan on medium heat and stir constantly. Gradually whisk in 1 1/4 Cups Icing/powdered sugar and 1 tsp vanilla. Scrape into bowl and beat til smooth. Use immediately.

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