Moist Homemade Carrot Cake from Scratch with Cream Cheese Icing
What is your favorite cake?
When I asked my Mom what kind of cake she wanted for her 88th birthday, she quickly told me that whatever cake I made would be just fine. Secretly, I knew that her favorite of all cakes is carrot cake with cream cheese icing. The occasion of her birthday reminded me of the many cakes she made for me over the years. Now that our roles are reversed, I find myself looking back fondly to those times whenever birthdays roll around.
It's easy to jazz up a basic spice cake mix with a can of pineapple and some fresh grated carrots. For a change, since it's my turn to try to slip a few vegetables into Mom's diet, I decided to make this cake from scratch. My sister is an inspiration with her business in South Carolina called Carolina Bakers. When she comes for a visit, she always puts together something special for the ladies, too.
Searching for just the right recipe for this birthday, I ended up combining two old favorite recipes from different sources making subtle changes to create my own version. I used some of the ingredients shown in "The Better Homes and Gardens New Cookbook" I've had since the early seventies and substituted some ingredients from "The Pantry Cookbook" that has such wonderful recipes. Their restaurant in downtown McKinney is famous for their amazing desserts.
Valentine's Day Cake
PreparationClick thumbnail to view full-size
2 cups granulated sugar
3 cups all purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3 medium carrots - grated
1 can crushed pineapple (15 oz.)
1 1/2 cups liquid shortening
1 tsp. vanilla extract
1/4 cup coconut
1/2 cup pecans (chopped)
- First I gather all the ingredients into one area of the kitchen. This ensures that I have everything I need to make the recipe.
- Using Crisco or solid vegetable shortening, grease the 13 x 9" pan with about a tablespoon of shortening on a paper towel. Wipe out excess.
- Sprinkle about a tablespoon of flour into the pan and dust it around, shaking out the excess flour from the pan. Set the pan aside.
- Use Three medium carrots, washed, peeled and grated
- Set the carrots to the side
- Mix together the dry ingredients: sugar, flour, baking soda, baking powder, cinnamon and salt together in a large mixing bowl
Mix the dry ingredientsClick thumbnail to view full-size
Continue adding these ingredients
Add 3 eggs
One and 1/2 cup of liquid shortening
1 teaspoon of vanilla extract
Mix until blended.
Then add one cup of canned pineapple (slightly drained) and
the shredded carrots
one quarter cup of shredded coconut (optional)
Then blend these ingredients together thoroughly.
Question from Lyn.Stewart
This hub is in response to the question asked by Lyn.Stewart. Thanks for asking!
Add the pecans
Add the chopped pecans and stir in by hand.
Pour the batter into the preferred greased and floured pan.
Sometimes I use 2 - 9 inch round pans if I want to make a layer cake.
The recipe also comes out nice in a 13 x 9 inch sheet pan.
Cook Time for 13 by 9 inch pan
Baking and icing the CakeClick thumbnail to view full-size
Cream Cheese Icing Recipe
4 oz softened cream cheese
1 stick of margarine (or butter) softened
1 box of Confectioner's sugar - about 4 cups
1 teaspoon vanilla extract
Blend the cream cheese and butter together until light and fluffy. Add the sugar a little at a time until it forms slight peaks when removing the beaters. Add the vanilla extract last and blend until it is a good consistency for spreading on the cooled cake.
If the icing seems too firm or dry add a teaspoon of milk.
If it's too moist or soupy add a little more powdered sugar.
© 2013 Peg Cole
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