Wednesday, August 5, 2009
I think I am in love with cream cheese frosting. The carrot cake is just a vehicle for my obsession.
1 lb carrots (about 6)
3/4 cup brown sugar
3/4 cup white sugar
3/4 cup oil
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tbsp cinnamon
1/2 cup raisins
1/2 cup walnuts, chopped
Preheat oven to 350 degrees.
Grate the carrots using the bigger sized grater. Mix in 1/4 cup brown sugar to the grated carrots. Toss in the raisins to allow them to rehydrate in the carrot juice that is released.
Whisk together the eggs, remaining sugar, and oil. Add in flour, baking powder, baking soda, cinnamon, and salt and stir until just combined. Stir in the carrot mixture and add in the chopped walnuts.
Pour into a 9x11 greased and lined pan and bake in a 350 degree oven for 30-40 minutes. Let cool before frosting.
Cream Cheese Frosting
8 oz cream cheese, softened (1 package)
2 oz butter, softened (1/2 stick)
1 tsp vanilla extract
1 1/2 cup confectioner's sugar, sifted
Whip cream cheese and butter until smooth and fluffy. Add in vanilla. Gradually whip in confectioners' sugar until silky. Add in more confectioners' sugar if you prefer it sweeter. Store covered in the fridge.