Carrot Cake
Tracy Klein
Carrot Cake
1 20 oz can crushed pineapple
2 cups sugar
1 1/2 cups cooking oil
4 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 1/4 tsp nutmeg
1 tsp salt
3 cups grated carrots
1 cup chopped nuts
Preheat oven to 325 degrees. Grease and flour 3 8-inch pans. Drain pineapple,
reserving half the juice. In a large bowl, cream sugar and oil. beat in eggs.
Add dry ingredients and mix well. Fold in pineapple, reserved juice, carrots
and nuts. Pour batter into pans. Bake for 25 - 40 minutes or until toothpick
inserted in center comes out clean.
Cream Cheese Icing
1 lb. cream cheese, softened
1 cup butter
2t vanilla
2 1/2 lbs. powdered sugar
Cream butter and cream cheese together with mixer: add vanilla. Then gradually
beat in sugar. Mix until icing is of spreading consistency. Ice cooled cakes.
Tracy
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kenk
Best in the world- takes two days to prepare
Pecan Cream Filling
1-1/2 cups sugar
1/4 cup flour
3/4 teaspoon salt
1-1/2 cups heavy cream
6 ounces (3/4 cup) unsalted butter
1-1/4 cups chopped pecans
2 teaspoon vanilla
Carrot Cake
1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon salt
4 eggs
4 cups grated carrots (about a 1 lb. bag )
1 cup chopped pecans
1 cup raisins
Cream Cheese Frosting
8 ounces soft unsalted butter
8 ounces soft cream cheese
1 1 Lb. box of powdered sugar
1 teaspoon vanilla extract
Assembly
4 ounces shredded ,sweetened coconut ( 1-1/2 cups)
Pecan cream filling In a heavy saucepan,blend well the flour,sugar and salt.
Gradually stir in the cream. Add the butter. Cook and stir the mixture over a
low heat until the butter has melted, then let simmer for 20-30 minutes until
golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the
nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick
to spread, bring to room temperature before using.
Carrot Cake Preheat oven to 350:. Have ready a greased and floured 10" tube cake
pan. In a large bowl Whisk together the corn oil and sugar. Sift together the
flour, cinnamon,baking powder, baking soda and salt. Sift half the dry
ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest
of the dry ingredients while adding the eggs, one by one. Combine well. Add
the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for
70 minutes. Cool upright on a cooling rack If you fare not using the cake that
day it can be removed from the pan,wrapped in plastic and stored at room temp.
Cheese Cream Filling Cream the butter well. Add the cream cheese and beat until
blended. Sift in the sugar and add the vanilla. If it is to soft to spread,
chill a bit.Chill if not using immediately, but bring to room Temp. before
spreading.
Assembly Preheat oven to 300:. Spread the coconut on a baking sheet and bake
for 10-15 minutes until it colors lightly. Toss the coconut occasionally while
it is baking so that it browns evenly Cool completely. Have the filling and
the frosting at a spreadable consistency. Loosen the cake in its pan and invert
onto a serving plate. With a long serving knife, carefully split the cake into
three horizontal layers. Spread the filling between the Layers. Spread the
frosting over the top and sides. Pat the coconut onto the sides of the cake.
If desired, save 1/2 cup of the frosting and color 1/2 with green food coloring
1/2 with orange, pipe on the top to form little carrots