Carrot Cake with cream cheese icing
I can't claim credit for the cake recipe but the cream cheese frosting is one I've tweaked by DOUBLING the cream cheese from the original recipe. I can't stand grainy, over sugary icing. It is a very moist cake because the carrot is grated very small and packed when measuring. Because it's an oil cake the edges have an "crisp edge", unlike butter cakes with seem to have "softer" edges. This recipe came from the BH&G New Cook book. Careful not to undercook even by a few minutes as the cake top will be sticky when you ice it.
Grease and flour 2# 9" cake pans.
2 cups all purpose flour
2 cups sugar
1 TSP baking powder
1 TSP baking soda
1 TSP salt
1 TSP cinnamon
Finely grate (very small)
3 CUPS carrots (peeled first please)
**packed not loose
Add carrots and
1 CUP vegetable oil
to the dry mix and mix well.
Pour mix into 2# 9"round cake pans.
Bake 40 minutes at 325 degrees.
6 oz cream cheese - room temp.
1/4 cup salted butter - room temp
1 tsp vanilla
2 cups powdered sugar
Mix well, the longer the better.
It will barely cover the cake, so take it easy topping the bottom layer.