Carrot Cake with Optional Cream Cheese Frosting
(Shared recipe submitted by Chris.)
Chris writes: "My father asked me to pass along two of his favorite recipes. (The zucchini bread recipe is linked below.) In this recipe, you may add more or less cinnamon, raisins, walnuts, sugar and/or vanilla to suit your taste."
- 3/4 pound carrots (3 cups, shredded)
- 1/2 cup coarsely chopped walnuts
- 3 cups all-purpose flour
- 1 cup raisins (I use 1/2 to 3/4 cup)
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1-1/4 cups corn or other oil
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 4 large eggs
- Cream Cheese Frosting (optional, see recipe below)
Onto a piece of waxed paper, sift together flour, baking soda, baking powder, cinnamon and salt. Place walnuts and raisins in a mixing bowl; sprinkle on 2 tablespoons of the flour mixture and mix to coat. Wash carrots (I do not peel them); dry; shred and set aside. In a mixing bowl, beat together sugar, oil and vanilla. Beat in eggs, one at a time. Stir in about 1/3 of the flour mixture, then 1/3 of the carrots, continuing until all is mixed in, mixing thoroughly between additions. Stir in the flour coated raisins and walnuts. Bake in a greased 10-inch tube pan in a preheated 350° F oven for 1-1/4 hours or until top springs back when lightly touched. Cool on a cake rack at least 15 minutes. Remove from pan, cool completely and spread with frosting, if desired.
Cream Cheese Frosting
- 1 package (3 ounces) cream cheese, room temperature
- 2 tablespoons light corn syrup
- 2-1/4 cups sifted confectioners' (powdered) sugar
- 1/2 teaspoon vanilla
In a mixing bowl, blend together the cream cheese and corn syrup. Gradually stir in the sugar and vanilla. Spread on top of carrot cake.
About Chris: Chris's e-mail address is JINXER@aol.com.