This started out as Mrs. Manning's[1] recipe for Carrot Cake. Hers always comes out so beautifully moist and carrot-y, so I used her base and added some extra spices, raisins, and walnuts. The result is a rich, spicy cake that really doesn't need frosting[2]. But I'll tack on a cream cheese frosting recipe anyway, since it's so good.
Carrot Cake
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves[3]
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 cups grated carrots[4]
1 1/4 cup finely chopped walnuts
1 1/4 cup golden raisins[5]
4 eggs
1 1/2 cups vegetable oil[6]
1 teaspoon vanilla
Preheat oven to 350 degrees.
Combine all dry ingredients in a large bowl. In a smaller bowl, beat eggs and add the oil and vanilla. Pour wet ingredients into the larger bowl with the flour and spices, mix well. Add walnuts, raisins, and carrots, continue to mix.
Grease and flour three 9" round cake pans (or one 13x9" pan), and pour the batter into the pans. Bake for about 30 minutes, or until a toothpick[7] inserted into the cake comes out clean. Let the cake cool in the pans for about ten minutes, then remove to cool on a rack. Frost with cream cheese icing when completely cool.
Cream Cheese Icing
1 16-oz box powdered sugar[8]
8-oz cream cheese
5 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
1 cup chopped walnuts
1 tablespoon rum[9]
1 tablespoon brandy[10]
Combine all but nuts and liquor in a food processor and blend until no lumps are showing. Add liquor and stir gently. Frost cake, and, as an added touch, press the chopped nuts around the outside of the cake[11].
|
[1] That's my older sister's mother-in-law, for you playing the home game. Mrs. Manning cooks like a dream and puts down a serious spread for major holidays. |
