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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is the moistest, tastiest carrot cake! My husband is not usually a fan of carrot cake but loved this because it was so, so moist. Fairly quick and easy to make and well worth the effort. Came from Better Homes & Gardens February 1995 issue. Ingredients:
2 cups all-purpose flour |
2 cups sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
4 beaten eggs |
3 cups finely shredded carrots |
3/4 cup cooking oil |
3/4 teaspoon ground ginger or 2 teaspoons grated gingerroot |
2 (3 ounce) packages cream cheese |
1/2 cup softened butter |
1 tablespoon orange juice or 1 tablespoon apricot brandy |
4 1/2 cups confectioners' sugar, sifted |
3/4 cup mixed dried fruit (optional) |
1 cup finely chopped pecans (optional) or 1 cup walnuts (optional) |
Directions:
1. Grease and flour two 9 round cake pans.
2. In a large mixing bowl, stir together the flour, sugar, baking powder and baking soda.
3. In a medium mixing bowl, combine the eggs, carrot, oil, dried fruit bits (if using) and ginger. Stir the egg mixture into the dry mixture. Pour into prepared pans.
4. Bake in 350 oven for 30-35 minutes or until toothpick comes out clean.
5. To make frosting: beat together 2 packages of cream cheese, butter and orange juice. Gradually beat in enough sifted confectioner's sugar to make frosting of spreading consistency.
6. Frost top, middle and sides of cake and press nuts into frosting, if desired.
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