{"id":895,"date":"2011-11-18T00:41:14","date_gmt":"2011-11-18T00:41:14","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=895"},"modified":"2012-03-28T22:34:16","modified_gmt":"2012-03-28T22:34:16","slug":"old-fashioned-carrot-cake","status":"publish","type":"post","link":"https:\/\/mrsbutterfingers.com\/?p=895","title":{"rendered":"OLD FASHIONED CARROT CAKE"},"content":{"rendered":"

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This is the carrot cake recipe we made in our first restaurant.\u00a0 We called it our special occasion cake.\u00a0\u00a0\u00a0 The recipe makes a fine crumb and is perfect for layer cakes. \u00a0\u00a0 We made it for a country wedding.\u00a0 It can also be doubled and makes a great sheet cake.<\/p>\n

CARROT LAYER CAKE<\/p>\n

1 cup vegetable oil<\/p>\n

1 cup firmly packed light brown sugar<\/p>\n

1\/2 cup granulated sugar<\/p>\n

3 large eggs<\/p>\n

2 cups all-purpose flour<\/p>\n

2 tsp baking soda<\/p>\n

1\/2 tsp baking powder<\/p>\n

1\u00a0 tsp ground cinnamon<\/p>\n

1\/2 tsp freshly grated nutmeg (it is the only nutmeg is Use)<\/p>\n

1\/2 tsp ground cloves<\/p>\n

1\/2 tsp sea salt<\/p>\n

3 cups grated carrots (try to use sweet, organic carrots)<\/p>\n

1 cup coarsely chopped walnuts or pecans<\/p>\n

CREAM CHEESE FROSTING:<\/p>\n

1 (8 oz) pkg. cream cheese, room temperature<\/p>\n

2 oz (1\/4 cup) unsalted butter<\/p>\n

2 tablespoons freshly squeezed lemon juice<\/p>\n

4 cups sifted powdered sugar (icing sugar)<\/p>\n

About 1\/2 cups finely chopped walnuts or pecans.<\/p>\n

l. Preheat oven to 350\u00b0F.\u00a0 Grease and flour two 9 inch round cake pans.\u00a0 Or, omit the flour and line with parchment paper<\/p>\n

2. To make the cake, in a large bowl, beat oil, sugars and eggs until well blended.\u00a0 Use a heavy-duty whisk for the best results.<\/p>\n

Sift flour, baking soda and powder, cinnamon, nutmeg, cloves and salt over sugar mixture.\u00a0 Beat until thoroughly blended.\u00a0 Fold in carrots and nuts.\u00a0 Pour batter into prepared pans; smooth tops.<\/p>\n

3. Bake in preheat oven for 35-40 minutes or until a wooden pick inserted in center comes out clean.\u00a0 Don’t over bake.\u00a0 Start checking after 30 minutes.\u00a0 Cool in pans on a wire rack 10 minutes.\u00a0 Remove from pans; cool completely on wire racks.<\/p>\n

4.\u00a0 To make frosting, in a standing mixer, beat cream cheese\u00a0 and butter until light and fluffy.\u00a0 Beat in lemon juice and powdered sugar; beat until smooth and frosting is a good consistency for spreading.<\/p>\n

5. Place one cooled layer, bottom-side up, on a serving plate;\u00a0 spread with a generous layer of frosting.\u00a0 Top with remaining layer, bottom-side down.\u00a0 Spread remaining frosting first around the sides and over top of cake.\u00a0 Sprinkle side and top edge of frosted cake with nuts.\u00a0 Refrigerate until served.\u00a0 Makes 8 to 10 generous servings.\u00a0 Celebrate!!!<\/p>\n

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OLD FASHIONED CARROT CAKE<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Dessert<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 40 mins<\/span><\/div>\n
Total time: 1 hour<\/span><\/div>\n
Serves: 6 – 8<\/span><\/div>\n
The recipe makes a fine crumb and is perfect for layer cakes. We made it for a country wedding. It can also be doubled and makes a great sheet cake.<\/span><\/div>\n
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Ingredients<\/div>\n