Carrot cake
Both recipes from The New York Times Cookbook by Craig Claiborn (1990). Harper & Row, New York.
| 1 1/2 lbs | carrots |
| 2 cups | sugar |
| 4 | eggs |
| 1 1/2 cups | corn oil |
| 2 cups | flour |
| 2 tsp | baking powder |
| 2 tsp | baking soda |
| 2 tsp | connamon |
| 1/8 tsp | salt |
| 2 tsp | vanilla extract |
| 1 cup | walnuts, chopped |
- Preheat the oven to 350 °F.
- Grate the carrots into fine shreds. This should yield about 4 cups packed.
- Butter the inside of three 9-inch round cake pans. Line each with a round of wax paper. Butter and flour the round.
- Sift together the flour, baking powder, baking soda, cinnamon, and salt.
- Beat the sugar and eggs until thickened. Beat in the oil gradually until emulsified.
- Fold the dry ingredients into the egg mixture. Fold in the vanilla, carrots, and walnuts just until blended.
- Distribute the batter among the three cake pans. Bake 35 to 40 minutes, until the tops spring back when gently pressed.
- Remove from the pans and cool on a wire rack. Fill and frost with cream cheese frosting.
Cream Cheese Frosting
| 16 oz | cream cheese |
| 8 oz | butter |
| 5 cups | confectioner's sugar |
| 2 tsp | vanilla extract |
- Ensure the cream cheese and butter are at room temperature. Whip together until lightened.
- Add the confectioner's sugar and vanilla. Whip together a few minutes until completely smooth and fluffy.
Disclaimer: Shawn and I are not responsible for any mass gain associated with using the recipes in this section. Although, bringing samples to share is always welcomed!
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