This is my most popular and requested cake and this year will be made for my mom for desert at our Mother's Day celebration!
Carrot Spice Cake
4 Eggs
1 ½ cups Brown sugar
1 ½ cups Grated carrot (aprox. 3 large)
2/3 cup Vegetable oil
2/3 cup Sour cream
2 ¼ cups Flour
1 ½ tsp. Cinnamon
1 tsp. Nutmeg
½ tsp. Allspice
1 ½ tsp. Baking soda
1 tsp. Salt
In large bowl beat eggs and sugar until frothy. Mix in grated carrot, oil and sour cream, blend well.
In a separate bowl mix together dry ingredients. Mix into carrot mixture. Pour into a greased 9X13” pan (or two round cake pans for a double decker cake). Bake at 350 F for 40 – 50 minutes.
4 Eggs
1 ½ cups Brown sugar
1 ½ cups Grated carrot (aprox. 3 large)
2/3 cup Vegetable oil
2/3 cup Sour cream
2 ¼ cups Flour
1 ½ tsp. Cinnamon
1 tsp. Nutmeg
½ tsp. Allspice
1 ½ tsp. Baking soda
1 tsp. Salt
In large bowl beat eggs and sugar until frothy. Mix in grated carrot, oil and sour cream, blend well.
In a separate bowl mix together dry ingredients. Mix into carrot mixture. Pour into a greased 9X13” pan (or two round cake pans for a double decker cake). Bake at 350 F for 40 – 50 minutes.
Butter Icing
(This is what I typically use for cake decorating. You can not taste the cornstarch and it makes the icing fluffier and less sweet tasting)
¾ cup Butter
¼ cup Milk (or cream)
2 tsp. Vanilla
2 - 4 cups Icing sugar
1 - 2 tsp. Cornstarch
(This is what I typically use for cake decorating. You can not taste the cornstarch and it makes the icing fluffier and less sweet tasting)
¾ cup Butter
¼ cup Milk (or cream)
2 tsp. Vanilla
2 - 4 cups Icing sugar
1 - 2 tsp. Cornstarch
Beat butter until smooth. Add the milk, vanilla, and 2 cups the icing sugar. Beat until smooth. Do a taste test. Depending on consistency and sweetness, add the desired amount of icing sugar and cornstarch.
Ice cooled cake and enjoy with a cup of tea, good friends and family.
Hope that everyone is having a blessed Mother's Day!
Christine
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