Carrot Cake

Serves 20  Source: Judy Eshom

This carrot cake has everything in it.  Moist and chunky, it is absolutely delicious. I have been making this recipe since the early 70’s when one of my roommates (Judy) shared it with me. The Cream Cheese Frosting finishes it wonderfully.

1 cup oil  8 fl. ounces 236 ml 1½ cup sugar (caster) 10.5 ounces 300 grams 3 large eggs       l 1 tsp vanilla     5 ml               2 cups flour (plain) 10 ounces 285 grams 2 tsp baking soda     10 ml 1 tsp salt     5 ml 2 tsp cinnamon     10 ml 1 dash nutmeg         1 dash cloves                       2 cups grated carrots     500 ml 20 oz can crushed pineapple, drained     567 grams 1 cup walnuts, chopped  4 ounces 115 grams 1 cup golden raisins  (light sultanas) 5 ounces 145 grams

Prepare pan(s) by lining the bottom with parchment or waxed paper, cut to fit the pan.

Mix eggs, sugar, oil and vanilla.  Whisk until well mixed.

Sift together the flour, soda, salt and spices in a separate bowl.
Add to liquid ingredients and mix well.

Add remaining ingredients and stir until blended.

Bake at 350°  [175°C] as follows:

2 9" round pans 30-35 minutes [23 cm] 2 8" x l2" rectanglular pans 30-35 minutes [20 cm x 30.5 cm] 1 9" x 13" rectangular pan 40-45 minutes [23 cm x 33 cm]

Notes:

This recipe works equally well using whole wheat flour in place of white and honey instead of sugar.

Cream Cheese Frosting

½ cup butter, room temperature 4 ounces 115 grams 1 lb cream cheese, softened 16 ounces 455 grams 4 cups powdered sugar (icing) 16 ounces 455 grams 2 tsp vanilla     10 ml

Make sure the cream cheese is at room temperature and is fairly soft. If not, heat gently at low power in the microwave. If it is cold and firm you will never get all the little lumps out of it.

Beat the cream cheese until smooth and creamy. 
Add the butter and continue beating until smooth and well blended.
Add sugar and vanilla and beat well.

If desired, add 1 tsp. [5 ml] cinnamon.

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