Monday, February 20, 2012

Old-Fashioned Carrot Cake

Old-Fashioned Carrot Cake

2 cups sugar
3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs, beaten
1 1/2 cups vegetable oil
1 tsp. whiskey
1 cup crushed pineapple, undrained
2 cups carrots, grated
1/2 cup raisins (may I suggest using golden raisins)
1 cup walnut pieces

For The Frosting:
8 oz. Cream Cheese
1/4 cup butter, softened (1/2 of a stick)
1 1lb. powdered sugar
1 tsp vanilla

1. In a large bowl, add dry ingredients. Stir to combine.
2. Add remaining ingredients, in order. Stir well to combine.
3. Pour batter into 2 greased 9-inch pans. Bake for 40-45 minutes at 350 F or until a cake tester comes out clean.
4. Place cake on a cooling rack, and cool. Remove from pan.
5. Make the frosting: Using a hand-held blender, mix sugar, cream cheese, butter and vanilla until smooth.
6. Frost cake with Cream Cheese Icing. Serve.

I made in a bundt pan and it was delicious. I'm going to make cupcakes next time I make this. I don't make the icing, as I am lactose intolerant. Plain buttercream icing or glaze. (butter and powdered sugar as an icing,  or lemon juice and powered sugar drizzled on cake) I also do not use whiskey, but used Amaretto from the bottle I keep in the freezer.

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