Aunt Shirley's Carrot Cake and Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Carrot Cake....the original recipe calles for 3 cups of sugar....i experimented using 1/2 cup less...the cake did not seem to suffer in taste....i may even add less next time. the frosting recipe called for 1 1/4 cups sugar, i added 1/4 to 1/2 cup more...the next time i would probably add to the amount of cream cheese and butter in this recipe, perhaps starting in 1/4 more cream cheese and 2 tablespoons butter, as it was thin on the cake with the size pan used. although one could get use to the thinness of the frosting...especially me.....hmm Ingredients:
3 cups whole wheat flour |
3 teaspoons cinnamon |
2 1/2 cups sugar |
3 teaspoons baking soda |
6 eggs |
3/4 cups oil |
4 1/2 grated carrots |
8 oz cream cheese, softened |
5 tablespoons unsalted butter, softened |
1 tablespoon sour cream |
1/2 teaspoon vanilla extract |
1 3/4 cups confectioners' sugar |
Directions:
1. sift flour (i used 2 cups pastry flour to 1 cup reg whole wheat), sift again wiht othe rdry ingredients, add eggs, mix, add oil, mix, fold in carrots
2. Bake 30 minutes at 350
3. in one 13x11 layer cake pan
4. process cream cheese, butter, sour cream and vanilla in a food processor, about 5 seconds. add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed
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